Sausage Egg Casserole
Entertaining guests takes a lot of preparation and planning. When having overnight guests, breakfast usually ends up being a quick trip to the store for some unhealthy donuts or pastries. Breakfast is still considered the most important meal of the day, and should not be an afterthought. This recipe is a simple dish to prepare the night before and is baked in the morning. This dish will make your overnight guests feel special and keep them fueled for hours.
When I was growing up my mother would bake this casserole when we had slumber parties or our grandparents were in town. This is my vegetarian spin on this hearty casserole. If you have not cooked with soy sausage before, this is a great way to introduce it into your diet.
“Sausage” Egg Casserole
- 8 oz frozen or refrigerated soy sausage crumbles
- 8 oz shredded cheddar cheese
- 6 eggs
- 1/4 tsp dried ground mustard seed
- 2 1/2 c. milk
- 1 tsp salt
- 1 tsp pepper
- 2 tsp red pepper flakes
- 6 slices of bread, cubed
- * 1 green bell pepper, diced
- * 1 red bell pepper, diced
- 2 scallions (green onion), chopped
Directions:
Cook the soy sausage in a dry pan over medium heat until brown and crisp, about 7-10 minutes. Add the diced bell peppers and cook for 5 minutes. Remove pan from heat, add the scallions and red pepper flakes.
In a bowl, beat the eggs, milk, salt, pepper and dry mustard together.
Using a 9×12 baking dish, layer the following ingredients: sausage mixture, bread cubes, shredded cheese and egg mixture. Cover with plastic wrap and refrigerate over night.
The next morning, remove the plastic wrap and bake at 325° for 1 hour. Remove from the oven and cut into squares or rounds (using a biscuit cutter) and serve. This is a great weekend breakfast dish even when you’re the only company!
Yield: 10-12 servings
*items from Midwest Vegetarian garden
Stuffed Zucchini
Stuffed Zucchini
I am sure you have gathered that zucchini is my favorite vegetable, and can be prepared so many different ways. This recipe is packed with protein and perfectly balanced between sweet (currants and cranberries) and savory (almonds, pine nuts and whole grain rice) with each bite. This creation is great for entertaining, as it can be baked and served in individual casserole dishes. This recipe is the balanced meal of the month for October and can be served as a one pot wonder, or with a simple mixed greens salad. Bon appetite!
Stuffed Zucchini
Directions:
Pre-heat oven to 400°
Spread pine nuts evenly on baking sheet and toast in oven for about 5 minutes. Remove from the oven and reduce heat to 375°. Cook rice according to package.
In a large bowl, mix together the currants, cranberries, almonds, toasted pine nuts, rice and Italian seasoning.
Cut off ends of zucchinis. Then cut zucchinis in half crosswise. Use vegetable corer to core out centers of zucchini halves. Stuff zucchinis with rice mixture.
Prepare 4 individual baking dishes, or one 9×9 baking dish with cooking spray. Layer the bottom of each baking dish with remaining rice mixture. Spoon half the marinara over the rice mixture in each dish evenly. Place two stuffed zucchini halves in each dish, topped with remaining marinara and mozzarella cheese.
Cover with foil or lid and bake at 375° for 45 minutes. Remove from the oven and serve in individual dishes or on a plate.
Yield: 4 servings
*items from Midwest Vegetarian garden
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