Apple Strudel Breakfast Bake
Ingredients
- 8 ounces pork sausage
- 1 small cooking apple, cored and chopped
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 8 Kellogg's® Pop-Tarts® Frosted Apple Strudel toaster pastries
- 1 1/2 cups (6 oz.) shredded reduced-fat cheddar cheese
- 6 eggs, lightly beaten
- 1/3 cup reduced-fat sour cream
- 1 1/4 cups fat-free milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Directions
1. In small skillet cook sausage until brown, stirring occasionally to break up. Drain off fat. Set aside. In small bowl toss together apple, sugar and cinnamon. Set aside.
2. Cut KELLOGG'S POP TARTS APPLE STRUDEL toaster pastries into fourths. Place half of the toaster pastry pieces in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the sausage, half of the apple mixture and half of the cheese. Repeat layers.
3. In medium bowl whisk together eggs and sour cream. Stir in milk, vanilla and salt. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours.
4. Bake, uncovered, at 375°F for 60 to 70 minutes or until knife inserted in center comes out clean (170°F). Let stand for 10 minutes before serving.
Print Recipe
2. Cut KELLOGG'S POP TARTS APPLE STRUDEL toaster pastries into fourths. Place half of the toaster pastry pieces in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the sausage, half of the apple mixture and half of the cheese. Repeat layers.
3. In medium bowl whisk together eggs and sour cream. Stir in milk, vanilla and salt. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours.
4. Bake, uncovered, at 375°F for 60 to 70 minutes or until knife inserted in center comes out clean (170°F). Let stand for 10 minutes before serving.
