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minutes. Yield: 2 servings.
Company Brunch Bake
1 10 oz. loaf whole wheat bread, cubed
2 pkg. frozen chopped spinach, thawed and squeezed dry (or 1/2 lb. turkey sausage, cooked, drained and crumbled)
1/2 lb. fresh mushrooms, thinly sliced
1 /2 lb. Cheddar cheese, diced
14 large eggs
3 cups low fat milk
salt and pepper to taste
2 teaspoons dry mustard
1/2 lb. shredded Montery Jack cheese
Grease a 9 by 12 inch baking dish. Use half bread cubes and layer in dish. Cover evenly with spinach (or sausage) and sliced mushrooms. Sprinkle with Cheddar cheese. Make another layer of bread cubes. Whisk together eggs, milk and seasonings. Pour over bread making sure that all of top layer of bread is moistened. Refrigerate overnight.
Bake for 1 hour at 350 degrees until puffed and lightly browned (a knife inserted in center should come out clean). Ten minutes before serving, sprinkle with Montery Jack cheese and return to oven to melt. Yield: serves 8-10.
Scotch Eggs
1 pound turkey sausage
8 hard-cooked eggs, peeled
1/2 cup dry bread crumbs
2 eggs, beaten
Cover eggs with water in covered saucepan. Bring water to boil — once boiling, turn heat off and let eggs sit in hot water for 15 minutes. Pour off hot water, and pour on cold water. Peel eggs. Divide sausage into eight 1 inch thick patties (2 oz. each). Wrap patties around cooked eggs, pressing edges together to seal. Roll sausage coated eggs in bread crumbs and dip in beaten eggs. Place on baking sheet and bake at 375 degrees until lightly browned, about 20 minutes. Serve hot or cold.
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