SPICY SAUSAGE, CHEESE AND EGG BAKE

1 Medium red bell pepper, chopped (1 cup)
2 Cloves garlic, finely chopped
1/3 Cup onion, chopped
12 Ounces frozen hot pork sausage (thawed)
1½ Cups all-purpose flour
¼ Teaspoon salt
¼ Teaspoon crushed red pepper flakes
1 Cup milk
3 Eggs
1½ Cups shredded Mexican cheese blend (6 oz.)

Heat oven to 425F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain. Stir in bell pepper; remove from heat. In large bowl, beat flour, salt, crushed red pepper, milk and eggs with wire whisk until smooth. Pour into baking dish. Spoon pork mixture over batter. Sprinkle with cheese. Bake 22 to 27 minutes or until top is golden brown. Serve with fresh fruit, if desired.

Serving size: 1 Square (about 1/12 of dish)
Calories: 190
Fat: 10 g
Cholesterol: 80 mg
Carbohydrate: 14 g
Protein: 10 g
Sodium: 260 mg

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