ingredients
1 - 1 1/4 pounds uncooked ground turkey breast
1 teaspoon onion powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
1/8 teaspoon dried marjoram, crushed
Nonstick cooking spray
3 whole grain English muffins, split
8 eggs or 4 eggs plus 1 cup refrigerated or frozen egg product, thawed
2 cups fat-free milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1 cup chopped green sweet peppers (2 small)
1 cup chopped red sweet peppers (2 small)
1/4 cup sliced green onions (2)
1 cup shredded reduced-fat cheddar cheese (4 ounces)
directions
In a large bowl combine ground turkey breast, onion powder, black pepper, sage, nutmeg, crushed red pepper, and marjoram; mix well. In a large skillet cook turkey mixture over medium heat until brown.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Cut English muffins into quarters; arrange in an even layer in baking dish. Sprinkle cooked turkey mixture evenly over English muffins.
In a large bowl whisk together eggs, milk, dry mustard, salt, and paprika; pour over layers in dish. Sprinkle sweet peppers and green onions over egg mixture. Cover and chill for 8 to 24 hours.
Preheat oven to 350 degrees F. Bake, uncovered, for 45 minutes. Sprinkle with cheese. Bake, for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 283, Fat, total (g) 11, chol. (mg) 230, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 27, vit. A (IU) 1276.9, vit. C (mg) 39.53, Thiamin (mg) 0.13, Riboflavin (mg) 0.4, Niacin (mg) 1.54, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 48.8, Cobalamin (Vit. B12) (µg) 0.75, sodium (mg) 362, Potassium (mg) 254, calcium (mg) 226, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet