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Recipes - Lumberjacks Breakfast (Higher GIGL)

Recipe Name

Lumberjacks Breakfast (Higher GI/GL)

Submitted by

jrsmith72

Recipe Description

great

Quantity	1	Quantity Unit	1	Servings
Prep Time (minutes)	5	Cook Time (minutes)	20	Ready In (minutes)	25

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Ingredients
Amt.	Measure	Ingredient



3/4	cup	Corn flour, masa, enriched
2	peppers	seeded jalapeno pepper chopped finely
1	teaspoon	parsley flakes
2	tablespoons	green onions, organic, diced
1/2	cup (8 fl oz)	non-fat vanilla yogurt
1	dash	salt
2/3	cup	eggs, white only
1	teaspoon	cream of tartar
8	ounces	Turkey and pork sausage, fresh, bulk, patty or link, cooked
1	dash	salt

Steps

Sequence	Step

1	Preheat oven to 350°F.
2	In a small pot, boil cornmeal until thick (follow the instructions on the package). Stir in the chopped jalapeno, parsley and onions as cornmeal thickens. Add the yogurt and a pinch of salt. Mix everything well with a large spoon and place aside in a bowl.
3	Next beat egg whites with cream of tartar (for best results use an electric whisk). Egg whites are ready when soft peaks form and hold their shape as you pull out the whisk. It may take several minutes to reach this consistency. When ready, take 1/4 of the whipped egg and stir it directly into the cornmeal mixture. Then, take the remaining portion of the whipped eggs and slowly fold in the rest (see TIP). Pour into a baking dish and bake until golden brown. Check every 10 minutes to prevent burn
4	In a nonstick skillet, with nonstick cooking spray, cook the sausage until golden brown on the outside. Cut slits into one side of the sausage. When done, the center will appear grey in color. Serve warm with the bread.
5	TIP: Folding is a method of mixing by which one takes a baking spoon and instead of stirring ingredients vigorously, the cook gently moves the spoon underneath the mixture guiding it up and around. This is done continuously until mixing is complete.

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