Sweet 'N Spicy Breakfast Bake
Contestant: Cheryl Rogers
Serves: 8-12
Ingredients:
1/3 cup minced shallots
1 Tbsp vegetable oil
1 ½ lbs. medium spicy breakfast sausage; browned,
drained, and crumbled
6 cups diced English muffin bread in ½ inch dice
(about 6-7 slices)
6 oz bag dried cranberries
11 oz can mandarin oranges; well-drained
zest of one large orange
6 oz cream cheese, chilled and cut into small cubes
10 whole large eggs
2 cups fat free half n half
¼ cup orange juice concentrate, thawed
½ tsp salt
2 tsp herbes de provence
1 tsp red pepper flakes
Directions:
Preheat oven to 375°F.
In sauté pan, cook shallots in oil over medium heat
until softened, about 5 minutes.
In a large bowl, combine shallots, sausage, bread
cubes, cranberries, oranges, orange zest, and diced
cream cheese. Transfer mixture to a greased shallow 9
x 13 baking dish.
In the same bowl (or a blender) combine eggs, half n
half, orange juice concentrate, salt, herbes de
provence, and red pepper flakes. Mix well. Pour over
mixture in baking dish. Allow to stand 5-10 minutes
(or up to overnight in the refrigerator). Bake @ 375°F
for 35-45 minutes until mixture is set and top is
lightly browned. Let stand 5-10 minutes before
serving. Garnish as desired.
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