Sausage & Peppers Breakfast Squares

Makes 12 Squares
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1 lb roll pork sausage
1/2 lb 90% lean ground beef
12 medium eggs, lightly beaten
8 oz pkg shredded low fat Cheddar cheese, divided
1/2 cup heavy cream + 1/4 cup water
1 cup sliced fresh mushrooms
1 cup chopped bell pepper
3 green onions, sliced thin
2 tablespoons I Can’t Believe It’s Not Butter Light
1/2 teaspoon each salt & pepper
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In a large nonstick skillet cook sausage, ground beef, onion, mushrooms and bell pepper until meat is no longer pink.  Drain and and set aside.
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Melt margarine and pour into an 9×13″ baking dish and sprinkle with 1 cup Cheddar cheese. Pour eggs over cheese and top with sausage & veggie mixture.
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Pour the cream over sausage and season generously with salt and pepper.  Sprinkle with remaining cheese. Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.
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Preheat oven to 325 F and bake uncovered 40 minutes or until a knife inserted near the center comes out clean. Let sit 10 minutes before cutting to firm up.
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Nutritional Info
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Calories:  184
Carbs:  1 gram
Protein:  17 grams
Fat:  12 grams