Maple mustard bressel sprouts hash with eggs

 2 lbs brussel sprouts

3 T evoo

6 strips cooked bacon (crumbled)

2/3 c maple syrup

2/3 c mustard

2 clove minced garlic

1/4 lb goat cheese

3 T vegetable oil

6 large eggs

1. preheat oven 400

2. Trim brussels sprouts in halves

3. Toss with 2 T oil, salt, pepper. Bake on baking sheet 35 min. 

remove from oven and let cool, lower oven to 375

4. heavy skillet over medium

saute garlic in 1T oil

add cooled brussel sprouts, maple syrup, mustard. Cook until sticky and carmelized ~5 min.

add chevre, crumbled bacon and toss well.

5. Make 6 wells in hash. Crack egg into each well and season. Bake 12-15 min until whites are set.

Garnish with paprika & pepper.

vegetable bake

Ingredients

for 6 servings

• 2 medium zucchinis, washed
• 3 medium potatoes, washed and peeled
• 5 medium carrots, washed and peeled
• 4 medium eggs
• ⅓ cup
  butter, melted
• ⅔ cup
  milk
• ⅛ teaspoon
  nutmeg
• ½ teaspoon
  dried basil
• ½ teaspoon
  dried thyme
• salt, to taste
• pepper, to taste
• 1 cup
  all-purpose flour
• 1 ½ cups
  shredded cheddar cheese

Preparation

1. Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
2. Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Use spiralizer or julienne peeler!
3. In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
4. Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
5. Add the sliced veggies to the batter and stir well until the slices are well-coated.
6. Add half of the vegetables slices to the prepared pan and flatten with a spoon.
7. Sprinkle the cheese over the vegetables.
8. Top with the rest of the vegetables and cover the pan with aluminum foil.
9. Bake for about 1½ hours, until the vegetables are fully cooked and tender.
10. Let cool for at least 10 minutes, and release the springform, slice, and serve.

French toast souffle

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices) $

Cooking spray $

1 (8-ounce) block 1/3-less-fat-cream cheese, softened

8 large eggs $

1 1/2 cups 2% reduced-fat milk $$

2/3 cup half-and-half $

1/2 cup maple syrup $

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar

3/4 cup maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.