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Sweet 'N Spicy Breakfast Bake

Sweet 'N Spicy Breakfast Bake

Sweet 'N Spicy Breakfast Bake

Submitted by: Cheryl Rogers

Serving Size: 8-12

Ingredients
Quantity
shallots, minced
1/3 cups
vegetable oil
1 tablespoons
medium spicy breakfast sausage, browned, drained, crumbled
1 1/2 pounds
English muffin bread, diced in 1/2 inch dice (6-7 slices)
6 cups
dried cranberries
6 ounces
Mandarin oranges, well-drained
11 ounces
zest of large orange
1
cream cheese, chilled, small cubes
6 ounces
whole large eggs
10
half & half, fat free
2 cups
orange juice concentrate, thawed
1/4 cups
salt
1/2 teaspoons
herbes de provence
2 teaspoons
red pepper flakes
1 teaspoons
shallots, minced
1/3 cups
vegetable oil
1 tablespoons
medium spicy breakfast sausage, browned, drained, crumbled
1 1/2 pounds
English muffin bread, diced in 1/2 inch dice (6-7 slices)
6 cups
dried cranberries
6 ounces
Mandarin oranges, well-drained
11 ounces
zest of large orange
1
cream cheese, chilled, small cubes
6 ounces
whole large eggs
10
half & half, fat free
2 cups
orange juice concentrate, thawed
1/4 cups
salt
1/2 teaspoons
herbes de provence
2 teaspoons
red pepper flakes
1 teaspoons

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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