This was REALLY good! you can’t go wrong with cream cheese and sausage!
Breakfast Bundt Cake
½ pound reduced fat sausage
1 1/2 packages light cream cheese
1/2 cup reduced fat shredded Cheddar cheese
1 tsp onion powder
2 cups reduced fat baking mix
3 eggs, beaten
1 egg white
1 cup skim milk
Preheat oven to 350 degrees F (175 degrees C). spray Bundt pan with cooking spray. Cook the sausage in a skillet over medium heat. Drain on paper towels and crumble. In a large bowl, combine the sausage, cream cheese, cheddar cheese, onion powder and baking mix. In another bowl, beat together the eggs and the milk. Add the egg mixture to the flour/cheese mixture; stir just to moisten. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Remove immediately from the pan and cool slightly on a wire rack. Serve warm. May also be frozen if desired.
Yield: 12 servings. Per serving= 226 Calories; 12g Fat (47.9% calories from fat); 11g Protein; 18g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 596mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.