2 tbsp. butter
1 lb. fresh mushrooms, finely chopped
1 c. dry fine bread crumbs
1 pkg. (1 lb.) Louis Rich Turkey Breakfast Sausage, thawed
1 red or green pepper, chopped
3 tbsp. chopped fresh parsley or 1 tbsp. dried parsley flakes
1/4 tsp. ground red pepper
2 cartons (8 oz. each) cholesterol-free egg substitute or 8 eggs, beaten

Preheat oven to 350 degrees F. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms. Cook and stir about 10 minutes or until mixture boils and moisture evaporates. Remove from heat; stir in bread crumbs.

Spray 13x9 inch baking dish with nonstick cooking spray. Press mushroom mixture onto bottom of prepared baking dish to form crust.

In same nonstick skillet, cook sausage over medium heat about 12 minutes, breaking sausage apart into small pieces and stirring frequently until lightly browned. Remove from heat.

Stir in chopped red pepper, parsley and ground red pepper. Spread sausage mixture over crust; pour egg substitute evenly over mixture. Bake 25 to 30 minutes or until mixture is set. Makes 12 servings.

Note: For 6 servings, use half of the ingredients; prepare and bake as above in 9 inch pie plate.