Spicy Sausage Pancake Bake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/4 teaspoon salt
- 1 cup skim milk
- 1/4 teaspoon crushed red pepper flakes
- 4 large eggs
- 3 tablespoons light butter (i use land o’lakes)
- 1 lb uncooked spicy italian poultry sausage casings removed (turkey, chicken or both will all work)
- 1 teaspoon dried fennel seeds
- 1 cup flour (i used white whole wheat but all-purpose or
- 5 oz reduced fat pepper jack cheese shredded (i used cabot 50% reduced fat)
- Carbohydrate 2.12980520833333 g
- Cholesterol 212.1125 mg
- Fat 5.10122541666667 g
- Fiber 0.161252083142598 g
- Protein 7.401063125 g
- Saturated Fat 1.59388666666667 g
- Serving Size 1 1 serving (156g)
- Sodium 86.2134166666667 mg
- Sugar 1.96855312519073 g
- Trans Fat 0.849736666666666 g
- Calories 84 calories
Pre-heat the oven to 425. Bring a large nonstick skillet over medium heat and add the sausage, fennel and red pepper flakes. Cook the sausage, breaking it up with a cooking spoon or spatula, until browned and broken into small pieces. Set aside. In a large mixing bowl (or a blender – you can blend this mixture until well combined), combine the milk, flour, eggs and salt and whisk together until smooth and well combined. Place the butter into the bottom of a 9×13 baking dish and place in the pre-heated oven for 5-10 minutes until the butter is completely melted. Remove the dish and tilt so that the butter spreads across the bottom of the dish. Pour the flour/egg mixture across the bottom of the dish and then sprinkle the cooked sausage and shredded cheese over the top. Place back in the oven to bake for 20-25 minutes until the cheese starts to brown and the ingredients are cooked through.
