Sausage and Cheddar Cheese Strata

By Jen Jaromin

Ingredients:

24 ounces ground breakfast sausage (half hot, half regular)

4 eggs, beaten

2.5 cups half-and-half

1 teaspoon dried sage

.75 teaspoon kosher salt

.25 teaspoon pepper

6 potato bread slices, crusts removed (or other white bread)

2 cups grated extra-sharp cheddar cheese

2 tablespoons chopped fresh chives, parsley, or green onion

1. Preheat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish

2. Heat a large skillet over medium-high heat. Cook sausage, stirring occasionally, until thoroughly browned, 5-7 minutes. Transfer to a paper towel lined plate to drain.

3. Whisk together the eggs, half-and-half, sage, salt, and pepper in a medium bowl.

4. Layer the bread in the prepared baking dish and top with the sausage. Pour the egg misture over the sausage and top with the cheese.

5. Bake until strata is set in the middle, about 30 minutes, do not overcook.

6. Let cool for 15-20 minutes. Garnish with the chives just before serving.

Breakfast Casserole

By Allison Soine

1 lb pork sausage
1 8oz pkg crescent rolls
8oz shredded mozzarella
4 eggs
3/4 cup milk
salt and pepper to taste

Preheat oven to 425 degrees.
Brown sausage.
Roll crescent dough into 9x13in casserole dish. Sprinkle sausage and cheese. Mix eggs, milk, and spices together and pour on top. Bake for 15 minutes. Let sit for 5 minutes before serving.

French Toast Bake

By Christina Myers

Day old french bread (cut into slices)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided (3/4 and 1/4 cup)
1 tsp vanilla
1/2 tsp ground nutmeg or all-spice
1/2 cup chopped pecans (optional or sub walnuts)
1/4 cup melted butter
1 cup fresh/frozen blueberries
cinnamon to taste

Arange sliced bread in a greased 13x9in pan. In a bowl, combine eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour over bread, cover and refrigerate 8 hours or overnight. Remove 30 minutes before baking and flip bread. Sprinkle with pecans. Combine melted butter and 1/4 cup of brown sugar and drizzle over top of bread. Bake at 400 degrees for 40-45 minutes. Sprinkle with blueberries. Bake for 10 minutes or until center is done when toothpick is inserted. Let cool 10 minutes, cut, and serve.

Optional: Serve with powdered sugar or syrup.

Cheesy Hashbrown Casserole

By Christina Myers

1 pkg frozen hash-browns
1 can cream of chicken soup
1 cup sour cream
1/2 cup chopped onions (optional)
1/2 cup chopped bell pepper (optional)
1 tsp salt
1/2 cup melted butter
2 cup cheddar cheese

Topping:

2 cup crushed corn flakes
1/2 cup melted butter

Preheat oven to 350 degrees. Combine hash browns, onions, peppers, salt, soup, and sour cream. Mix in melted butter and cheese. mix well. Spread mixture into 13x9 greased baking dish. Bake at 350 for 30 minutes. Mix melted butter and crushed corn flakes, spread topping over potatoes and back another 10 minutes.

Baked Bacon

By Kate Wolf

Preheat oven to 375 degrees.

Arrange bacon on a slotted backing sheet and bake to crisp, 15-18 minutes.

Note: I line a cookie sheet with foil, then stand my cooking cooling rack on top of the cookie sheet, and then arrange the bacon on the cooling rack to bake. This way, the grease drips onto the foil for easy clean up.

Baked Oatmeal

By Kelly Frey

Ingredients

3 eggs
1 Tbsp vanilla extract
1 cup unsweetened applesauce
6 1/2 droppers full stevia
1/2 cup Sucanat or brown sugar (Note: if not using any Stevia, increase your choice of sugar to 1 cup)
1 banana, sliced
1 cup fruit of your choice-- frozen or fresh blueberries, fresh or dried cranberries, frozen or fresh mango, or chocolate chips
5 cups old fashioned oats
1 tsp salt
3 tsp baking powder
1/2 cup flax seed, ground
1 Tbsp cinnamon
2 1/2 cup 1% milk

Directions

Preheat oven to 350 degrees.

In a large bowl, mix eggs, vanilla, applesauce, and Stevia until combined. Add Sucanat, banana, and other fruit of your choice (if using chocolate chips, add them last). In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon. Dump dry ingredients into wet ingredients; mix well. Pour in milk and stir until combined. Spray one 12 and one 6 cup muffin tin with cooking spray or use cupcake liners. Scoop mixture evenly into muffin cups. Bake 35-40 minutes or until the center of each muffin is set. Cool and enjoy -- or freeze them in gallon freezer bags.

Baked Eggplant with Onions and Fresh Tomatoes

By Jen Jaromin

 

Baked Eggplant with Onions and Fresh Tomatoes

Ingredients:

2 lbs small firm eggplants

Kosher salt

1.5  lbs ripe plum tomatoes

1 lb low-moisture mossarella, cut in half inch cubes

.25 cup fresh basil leaves, loosely packed to measure, chopped. 

.25 teaspoon peperoncino flakes or to taste

.5 cup extra virgin olive oil

2 large onions, peeled, sliced in half inch rounds

6 plump garlic cloves, peeled and crushed

Ingredients for breadcrumb topping:

1 cup dry bread crumbs

1.5 tablespoons chopped italian parsley

1 tablespoon chopped fresh thyme

.5 teaspoon dried oregano

.25 cup freshly grated cheese - pecorino, or parigiano-reggiano, etc.

Grated zest of a small lemon

2 pinches kosher salt

2 tablespoons extra-virgin olive oil

Fresh basil leaves, shredded, for serving (optional)

1. Trim the stem and bottom ends of each eggplant and shave off ribbons of skin lengthwise with a vegetable peeler, creating a zebra-striped pattern all around. Slice into half inch think rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer rounds in a colander, set in the sink. Put a plate over the slices  and weight with cans or heavy objects to press out liquid. Let drain for 30-60 minutes then rinse, and pat dry with paper towels.

2. Arrange a rack in the middle of the oven and heat to 400 degrees F.

3. Trim the stem end of the tomatoes, cut in half crosswise. Squeeze the halves over a strainer set in a bowl, scraping out and catching the seeds in the strainer and collecting the tomato juices in the bowl. Cut the tomatoes into half inch chunks, put them all in  a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, .75 teaspoon salt, and 4 tablespoons of the olive oil.

4. Brush the bottom and sides of the baking dish with a tablespoon of olive oil. Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle with 2 tablespoons olive oil, and sprinkle with salt. Lay the eggplant slices over the onions in an even layer, overlapping if needed. Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices all over. 

5. Put the bread crumbs and all the dry seasoning in a bowl, toss to blend, then drizzle 2 tablespoons olive oil, and toss well, until crumbs are evenly moistened. Sprinkle them evenly over the top of the eggplant, tomato, and cheese layer.

6. Tent the baking dish with a sheet of foil, arching it so it doesn't touch the crumb topping and press against the sides. Set the dish on a baking sheet, place in oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 30 minutes or so, until the eggplant is lightly  caramelized on the edges but tender and easily pierced with the tip of a knife, and the bread-crumb topping is browned and crisp.

7. Let the eggplant rest for 20 minutes before serving. Serve as you would lasagna. If you like, sprinkle shredded fresh basil over each portion.