3/4 of a (1- lb.) package of sage pork sausage
6 hard-cooked eggs, cooled and peeled
1 tbsp. Dijon mustard
1/2 cup garlic and herb breadcrumbs
Prep: 15 minutes, Cook: 15 to 20 minutes, Serves: 6
2. Whisk together mustard and remaining egg. Dip each egg in mustard mixture, then roll in breadcrumbs to coat completely.
3. Place eggs on a cooling rack that is on a baking sheet; bake for 15 to 20 minutes or until eggs are crisp and sausage is completely cooked. Let cool, then cut into halves or quarters. Serve with additional mustard, if desired.
290 calories, 21 g protein, 19 g total fat (5 g sat., 0 g trans), 8 g carbohydrate, 0 g fiber, 1 g sugar, 340 mg cholesterol, 600 mg sodium, 7 points600 mg sodium, 7 points