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Oct 5, 2009

Cajun Egg Sandwich

Cajun Egg Sandwich

3 Servings (1/3 sec spray) PAM® Original No-Stick Cooking Spray
1 Cup low fat smoked sausage, quartered lengthwise, sliced
1/4 Cup sliced green onions
1 Large clove garlic, minced
1 1/2 Cups Egg Beaters® Original (1-1/2 cups = 12 oz)
3 Tbsp. fat free milk
1/8 Tsp. ground black pepper
Tsp. ground red pepper
1 Can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3 Large English muffins, split, toasted
1 Serving Hot pepper sauce, optional

Spray medium skillet with cooking spray. Add sausage; cook over medium heat 3 minutes, or until lightly browned, stirring occasionally. Add onions and garlic; cook 1 to 2 minutes, or until garlic is tender.
Beat Egg Beaters, milk, black pepper and red pepper in medium bowl with wire whisk until well blended; pour into skillet. Add sausage; cook until Egg Beaters are almost set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Meanwhile, heat tomatoes in small saucepan over medium heat, stirring occasionally.
Spoon about 1/3 cup of the egg mixture over each muffin half; top with about 1 tablespoon tomatoes. Serve with hot pepper sauce, if desired.