Italian Brunch Casserole

Ingredients

• 1 (8-ounce) package sweet Italian sausage 
• 8 green onions, sliced (1 cup)
• 2 zucchini, diced (about 3 cups) 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (7-ounce) jar roasted red bell peppers, drained and chopped
• 1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
• 2 cups (8 ounces) shredded sharp Cheddar cheese 
• 6 large eggs 
• 1 1/2 cups milk

Preparation

1. Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
2. Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
3. Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
4. Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
5. Bake, covered, at 325° for 1 hour or until bubbly and hot.

Southern Living
JANUARY 2003
 

Shortcut Sangria

Yield: Makes about 2 1/2 quarts or 10 servings

Ingredients

• 1 cup vanilla-flavor syrup
• 2 oranges (about 6 oz. each), thinly sliced $
• 1 lime, thinly sliced
• 1 cup orange juice $
• 2 bottles (750 ml. each) dry red wine $
• Ice cubes
  

  Preparation

• 1. In a pitcher (at least 3-qt. size), combine syrup, orange slices, lime slices, and orange juice.
• 2. Add wine to pitcher; mix, and pour into ice-filled glasses.
• Nutritional analysis per cup.
• 

Bird's Nest

Learn how to make these bacon-and-egg toasts that make for a fun breakfast or an easy dinner.

Ingredients

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• 1 slice bacon                               
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• 4 (1-ounce) slices multigrain bread, lightly toasted                               
• 4 large eggs                               
• 4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)
• 1 teaspoon chopped fresh sage
• 1/4 teaspoon freshly ground black pepper

Preparation

1.  Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.
2.  Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.
3.  Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout.