Fairly healthy breakfast casserole type dish

1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

Egg whites and cheese. Can't go wrong with that. I would put some bell pepper, green onions in there too.

No beef, pork or chicken. Seems healthy to me.

You can take a basic strata or breakfast casserole recipe and add whatever type of pork, veggies, cheese that you want. You can also substitute wheat bread for white; fat free half and half or skim milk for whole milk and crappy low fat cheese for the real cheese.

Fill casserole dish with frozen french fries. Cover fries in Jalapenos, sliced onions, Mushroom and chili. Then smother in cheese. Then cover with beaten eggs. With cheese on top. Cook until top is golden.

Serve with sour cream.

Oh wait... healthy....

thanks all.

and trust me, i don't make a habit of socializing with these folks away from work. I made the mistake of talking shite about how easy cooking is if you actually try, so they called me on it. Now i have to cook them something, using their money, to shut them up. they were complaining about the cost of eating out 16 times per week.

Spinach and mushroom fritata(sp). Use 1/2 the yolks if you like

You can do it, el tigre. Whip something original up and show 'em.

quote:

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A nice frittata with fresh spinach, feta and kalamata olives would work for sure. Some good multi-grain toast with apricot preserves would be a perfect compliment

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damn glass, you been reading Bob Appetit at work?

Kalamata and feta are easily two of my favorite foods. I munch on that shite all the time.

Spinach and Sun-Dried Tomato Frittata
(from Self Magazine)

Dean Rucker, executive chef at the renowned Golden Door Spa in Escondido, California, uses creativity and the freshest ingredients to invent some of the most deliciously indulgent but healthy dishes. Try for yourself!
Serves 4

Ingredients
Vegetable oil cooking spray
2 tsp olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tbsp chopped fresh basil
1/4 tsp salt
1/8 tsp freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Preparation
Heat oven to 425°. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

The Skinny
289 calories per serving
13.4 g fat (5.2 g saturated)
27.7 g carbs
4.3 g fiber
17.5 g protein