Sausage Egg Puff

1. 1

   Remove sausage from casings; crumble into a large skillet. Cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage.

2. 2

   In another bowl, whisk the egg substitute, eggs and milk; stir into the sausage mixture. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and refrigerate overnight.

3. 3

   Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u00b0 for 50-55 minutes or until a knife inserted in the center comes out clean.

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