Crustless Veggie Sausage Quiche

Ingredients

• 8 ounce vegetable breakfast patties 
• 6 ounces cheddar cheese reduced-fat
• 1 cup egg substitute 
• 3 tablespoons flour all-purpose
• 0.5 pound mushrooms fresh sliced
• 1 teaspoon hot sauce 
• 1 tablespoon butter light
• 1 cup curd cottage cheese 1% low-fat
• 3 tablespoons parmesan cheese grated
• 8 ounce cup heavy whipping cream light sour
• 0.5 large onion sweet chopped

Equipment

• food processor
• frying pan
• oven
• microwave

Directions

1. Prepare patties according to package directions; crumble and set aside.
2. Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and saut 5 minutes or until tender.
3. Process egg substitute, sour cream, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
4. Stir together crumbled breakfast patties, mushroom mixture, egg substitute mixture, and Cheddar cheese. Spoon into a 10-inch quiche pan coated with cooking spray.
5. Bake at 350 for 35 minutes or until golden. Cool 10 minutes.
6. Cut quiche into 8 wedges.
7. *If you'd rather have the meat, 1 cup lean chopped cooked ham may be substituted for vegetable breakfast patties.
8. Note: Individual wedges may be reheated in the microwave at MEDIUM (50% power) 1 minute or until thoroughly heated.