152 g/5.4 oz
Featured Maple Leaf Product: Skinless Turkey Dinner Sausage, FC, 114 g (#25191)
|Turkey Sausage, skinless, FC, 1 each=114 g, diced||8 each (950 g)||8 each (2 lbs 1.5 oz)|
|Oil, Canola||30 ml||2 Tbsp|
|Spinach, Baby fresh||356 g||12.6 oz|
|Mushrooms, fresh, sliced||238 g||8.4 oz|
|Garlic, minced||9 g||0.3 oz|
|Egg, Liquid Whole||1.3 L||5 1/4 cups|
|Black Pepper, ground||10 ml||2 tsp|
|Garlic Powder||10 ml||2 tsp|
|Cream, Heavy Whipping, 35% milkfat||250 ml||1 cup|
|Tex-Mex Cheese Blend, shredded||356 g||12.6 oz|
|Grape Tomatoes, cut in halves||298 g||10.5 oz|
- The day before, thaw the precooked skinless turkey sausage under refrigeration and maintain <40'F/4'C.
- Preheat convection oven to 325'F/165'C.
- Dice the turkey sausage into smaller pieces. Heat a large skillet to high-heat, and brown the diced sausages until brown in appearance. Once done, remove from heat and set aside.
- In the same skillet at medium heat, add oil. Add baby spinach leaves, mushrooms and minced garlic. Cook until spinach is wilted and mushrooms are lightly browned. Remove from heat and drain in colander to allow all liquid to drain off.
- In a large bowl, add liquid eggs, black pepper, garlic powder and heavy whipping cream. Whisk until smooth. Stir in the spinach/mushroom mixture and browned turkey sausage. Pour into a greased 2" deep insert pan.
- Cut cherry tomatoes into half. Sprinkle tex mex cheese on egg mixture in insert pan and sprinkle cherry tomato halves on top. Bake 30 minutes or until internal temperature of 165'F/74'C held for at least 15 seconds.
- At point of service, may garnish with a dollop(5 ml/1 tsp) sour cream or fresh, chopped parsley. Slice into 3" by 3" servings (196 g/6.9 oz) servings.
Serve with a tossed green salad with ranch dressing and a fresh crusty bun (sides not included in the nutritional information).
Nutritional Info per 152 g/5.4 oz
|Total Fat||16 g|
|Trans Fats||0.39 g|
|Saturated Fat||6 g|
|Total Sugars||1 g|
|Total Dietary Fiber||1 g|
|Vitamin A||184.33 RE|
|Vitamin C||6.1 mg|
|Calories from Protein||35 %|