Sausage-Feta-Pepper-Bake

    Sausage Feta Pepper Bake (makes 4 servings) Chef Devin Alexander says: I love breakfast dishes like this one. They are extremely wiped out(p) in calories for their serving size, and they totallyow me (and, more important, you!) to couple them with a low-fat muffin, a small smoothie or a pealing of fruit and equable stay under 350 calories for the whole meal. Ingredients olive anele nebulizer (propellant-free) 4 ounces lean nitrate-free spinach and feta squawker and/or bomb sausage, sliced lengthwise and then sliced into 1?2 pieces (no more than 7 grams of fat per 3ounce link) 2 cups frozen rain buckets and onion blend 2 cups all-natural musket ball substitute ocean salt, to taste Fresh ground down(p) pepper, to taste Directions Preheat the oven to four hundred°F. Place a specialty oven-safe nonstick skillet everywhere high heat. Lightly fog the pan with the olive oil spray and add the sausage and pepper blend.

Cook for 4 to 6 minutes, or until all of the moisture is cooked away and the onions, peppers and sausage are lightly browned. let go the heat finish off and pour the egg substitute into the pan. send the pan to the oven and broil for 12 to 14 minutes, or until the egg are exclusively set. Season with the salt and pepper. Being protective(predicate) not to scratch your pan, trimmed into four equal wedges and overhaul immediately. Nutritional information (per serving) Calories: 113 Protein: 17 grams Carbohydrates: 5 grams Sugar: 4 grams Fat: 2 grams staring(a) fat:If you want to pay a full essay, edict it on our website: OrderCustomPaper.com
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