Pineapple Upside-Down Sausage Bake

• 1 Tbsp. brown sugar
• 1 can (8 oz.) pineapple chunks, drained
• 1 pkg. (8 oz.) frozen BOCA Veggie Breakfast Links, chopped
• 1 pkg. (8-1/2 oz.) corn muffin mix
• 1/4 cup cholesterol-free egg product

1. Heat oven to 400 degrees F.
2. Spray 8-inch square baking dish with cooking spray; sprinkle with sugar.
3. Top with pineapple and chopped links.
4. Prepare muffin batter as directed on package, substituting egg product for the egg.
5. Pour over ingredients in dish.
6. Bake 25 to 30 min.
7. or until golden brown.
8. Run knife around edge of dish to loosen casserole; invert onto platter.

brown sugar, pineapple, veggie breakfast, corn, cholesterolfree egg

Taken from www.kraftrecipes.com/recipes/pineapple-upside-down-sausage-bake-75340.aspx (may not work)