Overnight Brunch Bake

This recipe came out of More Healthy Homestyle Cooking.



Overnight Brunch Bake

6 oz bulk turkey sausage or 2 links, casing removed
6 slices potato bread, crusts removed
1 1/2 cups shredded reduced fat sharp Cheddar cheese, preferably sharp
(6oz)
6 egg whites
1 can fat free evaporated milk
1/2 cup 1% milk
1 teaspoon mustard powder
1/4 teaspoon salt

Coat an 11x7 baking dish with nonstick spray.

Coat a small nonstick skillet with nonstick spray and warm over medium
heat.
Add the sausage and cook, stirring to break it up, until crumbly and no
longer
pink. Remove from the heat and set aside.

Cut the bread into 1/2"cubes. Place half of the cubes in the prepared
baking
dish. Top with 3/4 cup of the cheese. Top with remaining bread cubes
and the
sausage. Sprinkle the reamining 3/4 cup cheese evenly over the top.

In a medium bowl, beat together the egg whites, evaporated milk, 1%
milk,
mustard powder, and salt. Pour over the bread, cover and refrigerate
overnight.

Preheat oven to 350. uncover and bake for 45 minutes or until golden
and
puffy. Serve immediately.

Makes 6 serving
per serving : 300 calories, 27g protein, 23g carb, 11g fat, 6g sat fat,
47mg
chol, 784 sod, 1g fiber

* My notes - I will be using skim milk and fat free cheese which will
lower
the nutritional facts some.

Brown Hash Casserole

We have made this several times in our house and take it to a number of potlucks as well; it always goes over well.

Brown Hash Casserole

1 C. thinly sliced green onions
1 C. shredded reduced-fat (2%) cheddar cheese
2 T. stick marg.(melted)
1/4 t. pepper
1 (32 oz.)pkg, frozen Southern style Hash Browns,
thawed
1 (16oz) carton fat-free sour cream
1(10 3/4)can condensed reduced fat, reduced salt,
Cream of Mushroom soup (undiluted)
1/2 t.top paprika

Preheat oven to 350 degrees.
Combine first 7 ingredients in a lg. bowl & stir well.
Spoon mixture into a 13 x 9 baking dish coated with
cooking spray.  Sprinkle paprika evenly over casserole.

Bake at 350 degrees for one hour or until bubbly.
Yield:  9 servings @ 3 Points each

Broccoli Frittata

1 Serving

This is a quick way of incorporating broccoli into your breakfast. You can
use two eggs or just egg whites (four of them) if you prefer. Leave out the
Parmesan cheese if you prefer.

Ingredients:
1 egg
1 egg white
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, cooked broccoli

Instructions:
1. Use bright green, crunchy, cooked broccoli and chop it fine in the food
processor or by hand.

2. Mix all the ingredients together and pour into a small non-stick skillet,
lightly sprayed with cooking spray or rubbed with a paper towel moistened with
olive oil. Cook over medium heat for 2-3 minutes until set.    
  
3. Turn the frittata over (don't worry if it breaks up) or put the skillet in
a hot oven for 2 minutes to set the top.

Nutritional Information:

Per serving:
120 calories
6 g total fat (2 g sat)
191 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
283 mg sodium

Ham and Potato Brunch Bake

Ham and Potato Brunch Bake
April 2000 NL

This is so filling, I bet it shows up on as many dinner menus as
it does Brunch ones, especially when you discover how easy it
is to stir up.

1 1/2 cups (9 oz) diced Dubuque 97% FF ham
3 cups (10oz) frozen shredded loose-packed potatoes
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1 1/2 cups (6 oz) shredded reduced fat Cheddar Cheese *
2 cups skim milk
3/4 cup Bisquick Reduced Fat Baking Mix
4 eggs or equivalent in egg substitute
2 teaspoon dried parsley flakes

Preheat oven to 375. Spray 8x12 baking dish with butter
-flavored spray.

In a large bowl, combine ham, potatoes, green pepper,
onion and 3/4 cup cheddar cheese.

Evenly spread mixture into prepared baking dish.

In same bowl, combine skim milk, baking mix, eggs
and parsley flakes.

Mix well to blend. Evenly pour mixture over potato mixture.
Evenly sprinkle remaining 3/4 cup cheddar cheese over top.
Bake for 30-40 minutes. Place baking dish on a wire rack
and let set
for 5 minutes. Divide into 8 servings.

Serves 8 - Each serving equals:
HE: 2 1/4 PR, 3/4 Br, 1/4 SM, 1/4 VE
224 cals, 8 gm fat, 18 gm Pr, 20 gm Ca, 603 mg So, 244 mg Cl, 1 gm Fi
DIABETIC: 2 Mt, 1 St
Hint: Can be prepared and refrigerated the night before and baked
the next day!

Syrupy Banana Nut Overnight French Toast

James Baigrie

Total Time: 1 hr 5 min

Prep Time: 20 min

Cook Time: 45 min

Ingredients

• 6 tablespoon(s) butter or margarine
• 1 1/2 cup(s) packed brown sugar
• 5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
• 6 large eggs
• 2 cup(s) milk
• 2 teaspoon(s) vanilla extract
• 1 teaspoon(s) ground cinnamon
• 1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

---

Directions

1. In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
2. In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
3. Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
   
   

4. Nutritional Information
   (per serving)

   Calories	570
   Total Fat	20g
   Saturated Fat	11g
   Cholesterol	191mg
   Sodium	465mg
   Total Carbohydrate	89g
   Dietary Fiber	5g
   Sugars	--
   Protein	13g
   Calcium