Vegetable oil spray
\n2 oz. turkey breakfast sausage, casings removed (2 links)
\n1 Anaheim pepper, seeded and diced
\n6 6-inch corn tortillas, diced
\n15-oz. can no-salt-added black beans, rinsed and drained
\n1 C. cherry tomatoes, halved
\n2 C. fat-free milk
\nEgg substitute equivalent to 6 eggs (about 1 1\/2 C.)
\n2 T. sliced black olives, drained<\/p>\n
Preheat oven to 350\u00baF. Lightly sprat a 9-inch square baking pan with vegetable oil spray; set aside. In a small nonstick skillet, cook sausage over medium-high heat for 3 minutes, stirring to break up. Add pepper and cook for 1 to 2 minutes, or until pepper is tender and sausage is no longer pink. Put in a colander and rinse with hot water; drain well. Put in baking pan. Top with tortillas, then with beans, and finally with tomatoes. In a medium bowl, whisk together milk and egg substitute. Pour over casserole. Bake for 45 minutes, or until center is set. Cut into six pieces and sprinkle with olives. To make the casserole ahead of time, assemble as directed, then cover and refrigerate for up to 12 hours before baking. Remove from refrigerator 15 minutes before baking.<\/p>\n
Yield: 6 servings
\nServing Size: 3\/4 C.
\nCalories: 207
\nFat: 2g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Vegetable oil spray 2 oz. turkey breakfast sausage, casings removed (2 links) 1 Anaheim pepper, seeded and diced 6 6-inch corn tortillas, diced 15-oz. can no-salt-added black beans, rinsed and drained 1 C. cherry tomatoes, halved 2 C. fat-free milk Egg substitute equivalent to 6 eggs (about 1 1\/2 C.) 2 T. sliced black olives, drained Preheat oven to 350\u00baF. Lightly sprat a 9-inch square baking pan with vegetable oil spray; set aside. In a small nonstick skillet, cook sausage…<\/p>\n