Sweet ‘N Spicy Breakfast Bake

Sweet ‘N Spicy Breakfast Bake

Submitted by: Cheryl Rogers

Serving Size: 8/12

Qty Ingredient
1/3 cupsshallots, minced
1 tablespoonsvegetable oil
1 1/2 poundsmedium spicy breakfast sausage, browned, drained, crumbled
6 cupsEnglish muffin bread, diced in 1/2 inch dice (6-7 slices)
6 ouncesdried cranberries
11 ouncesMandarin oranges, well-drained
1 zest of large orange
6 ouncescream cheese, chilled, small cubes
10 whole large eggs
2 cupshalf & half, fat free
1/4 cupsorange juice concentrate, thawed
1/2 teaspoonssalt
2 teaspoonsherbes de provence
1/3 cupsshallots, minced
1 teaspoonsred pepper flakes
1 tablespoonsvegetable oil
1 1/2 poundsmedium spicy breakfast sausage, browned, drained, crumbled
6 cupsEnglish muffin bread, diced in 1/2 inch dice (6-7 slices)
6 ouncesdried cranberries
11 ouncesMandarin oranges, well-drained
1 zest of large orange
6 ouncescream cheese, chilled, small cubes
10 whole large eggs
2 cupshalf & half, fat free
1/4 cupsorange juice concentrate, thawed
1/2 teaspoonssalt
2 teaspoonsherbes de provence
1 teaspoonsred pepper flakes
Photo coming soon!

Directions:

  1. Preheat oven to 375°F.
  2. In sauté pan, cook shallots in oil over medium heat until softened, about 5 minutes.
  3. 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.
  4. 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.