Sausage & Vegetable Egg Bake

Ingredients:

• 1 medium red pepper, diced
• 1/2 cup diced onion
• 5 ounces frozen spinach, thawed and squeezed to remove moisture
• 2 chicken sausage links, chopped
• 6 large eggs
• 4 ounces cheese, grated
• 1 1/2 cups milk
• 3 cups bread, cubed (Italian loaf or a baguette work well)
• Black pepper, to taste
• 1 teaspoon paprika
• Optional: ½ tsp cayenne pepper

Directions:

If serving immediately, preheat oven to 350F. Alternatively, you may cover prepared mixture with plastic wrap and refrigerate overnight for baking the next day.

Combine all ingredients in a large bowl and mix until well combined. Spoon into a greased 9 inch x 9 inch baking pan.

Bake at 350F for 50-60 minutes, until desired degree of doneness is reached.

Nutrition Information:

Serves: 4 |  Serving Size: 1/4 of 9″X 9″ pan piece

Per serving: Calories: 387; Total Fat: 20g; Saturated Fat: 10g; Monounsaturated Fat: 7g; Cholesterol: 355mg; Sodium: 465mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 8g; Protein: 23g

Nutrition Bonus: Potassium: 591mg; Iron: 18%; Vitamin A: 102%; Vitamin C: 113%; Calcium: 21% 

The Ultimate Guide To Oven-Cooking Chicken

A collection of chicken oven-cooking techniques, from the types of cuts, through the preparation times, up until spices used.

Via Visually

Roasted Wild Mushrooms and Potatoes

Cook time: 1 Hour 5 Minutes
Yield: 4 servings

Ingredients:
2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
1/4 pound king trumpet mushrooms, cut into chunks
1/4 pound chanterelle mushrooms, cut into chunks
1/4 pound nameko mushrooms, trimmed
1/4 pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil (optional)