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Sausage Pancake Puff

1/4 pound light dairy sour cream
1/2 tsp. lemon pepper seasoning
1/2 tsp. ground cumin
1/2 pound ground turkey sausage
2 large eggs or 4 ounces frozen egg substitute
1/2 cup milk
1/2 cup all purpose flour
1/4 tsp. dried oregano
2 Tbsp. diced scallions
1 cup shredded cheddar or reduced fat cheese
Salt to taste

In a mixing bowl, combine sour cream, lemon pepper seasoning and
cumin. Cover and chill until ready to serve. In a medium skillet,
cook sausage until brown, stirring frequently and breaking up lumps,
over medium-high heat. Drain off extra fat.Combine eggs or substitute
with milk, flour, oregano and salt and beat until smooth. Butter
or spray four, 4 1/2" tart pans with non-stick coating. Divide and
add batter, sausage and scallions. Bake uncovered in a 425 degrees
F. oven for 10-13 minutes until puffed and light brown. Top with
cheese and return pans to oven for one minute or until cheese melts.
Serve immediately topped with sour cream mixture. Garnish with
fresh tomato and diced scallions or chives, as desired. Serves four.

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