Recipe from Parents
Prep Time: 45 mins
see savingsNonstick cooking spray
see savings2 recipesBasic Whole-Wheat Pie Dough
see savings5egg whites
see savings1/4 cupfat-free milk
see savings1/2 teaspoonkosher salt
see savings1/4 teaspoonfreshly ground black pepper
see savings1 tablespoonolive oil
see savings1 cupfinely chopped onion
see savings1green or red sweet pepper, finely chopped
see savings1/2 8 ounce packageveggie sausage links (5 links), cooked according to package and sliced
see savings3/4 cupshredded reduced-fat cheddar cheese (3 ounces)
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. On a lightly floured surface roll out one of the disks of dough to a 12- to 13-inch circle, about 1/8-inch thick.
Using a 4- to 5-inch round cutter, cut out 6 circles (make cuts as close together as possible). Repeat with remaining disk of dough to make 12 circles total.
Press circles into prepared muffin cups. Prick the bottom of each with a fork; set aside.
In a medium bowl whisk together egg whites, eggs, milk, salt, and pepper; set aside.
Divide sausage mixture among pastry-lined cups. Slowly pour or spoon egg mixture into cups. Sprinkle cheese on top of each. Bake for 30 minutes or until pastry is golden and filling is puffed and set. Cool in cups on a wire rack for 5 minutes. Remove from cups and serve warm.
Per Serving: cal. (kcal) 292, Fat, total (g) 20, chol. (mg) 107, sat. fat (g) 11, carb. (g) 19, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 10, vit. A (IU) 632, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 356, Potassium (mg) 242, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet