# data[].attributes.attachment_link.readable_text
Breakfast Sausage Casserole

Butter, for greasing

1/2 loaf of sliced white loaf bread

1 pound fresh bulk pork sausage with sage

10 ounces sharp Cheddar, grated

2 cups half-and-half

1 teaspoon dry mustard

1 teaspoon salt

5 large eggs, lightly beaten

1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

3. The next day, preheat the oven to 350 degrees F.

4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

# data[].attributes.attachment_link.description
Breakfast Sausage Casserole Butter, for greasing 1/2 loaf of sliced white loaf bread 1 pound fresh bulk pork sausage with sage 10 ounces sharp Cheddar, grated 2 cups half-and-half 1 teaspoon dry mustard 1 teaspoon salt 5 large eggs, lightly beaten Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

# data[].attributes.attachment_link.title
26 Kid-Friendly Breakfasts That Make Mornings a Breeze

# data[].attributes.attachment_link.description
These recipes will help you serve up the most important meal of the day, without breaking a sweat.

# data[].attributes.attachment_link.readable_text
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

# data[].attributes.attachment_link.description
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) 1/2 cup calamata olives, pitted For the vinaigrette: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil

# data[].attributes.attachment_link.readable_text
1/4 cup extra-virgin olive oil, plus 3 tablespoons

1 medium onion, chopped

2 garlic cloves, minced

2 bay leaves

1/2 cup kalamata olives, pitted

1/2 bunch fresh basil leaves

2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

Pinch sugar

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 tablespoon water

1 cup dried bread crumbs

1 (8-ounce) ball fresh buffalo mozzarella, water drained

Freshly grated Parmesan

1 pound spaghetti pasta, cooked al dente

# data[].attributes.attachment_link.description
1/4 cup extra-virgin olive oil, plus 3 tablespoons 1 medium onion, chopped 2 garlic cloves, minced 2 bay leaves 1/2 cup kalamata olives, pitted 1/2 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed Pinch sugar Kosher salt and freshly ground black pepper 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 tablespoon water 1 cup dried bread crumbs 1 (8-ounce) ball fresh buffalo mozzarella, water drained Freshly grated Parmesan 1 pound spaghetti pasta, cooked al dente

# data[].attributes.attachment_link.readable_text
Fruit Salad with Limoncello

7 ounces Greek yogurt (recommended: Fage Total)

1/3 cup good bottled lemon curd

1 tablespoon honey

1/4 teaspoon pure vanilla extract

2 cups sliced strawberries (1 pint)

1 cup raspberries (1/2 pint)

1 cup blueberries (1/2 pint)

2 tablespoons sugar

3 tablespoons limoncello liqueur

1 banana, sliced

Fresh mint springs

1. For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

2. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

3. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

# data[].attributes.attachment_link.description
Fruit Salad with Limoncello 7 ounces Greek yogurt (recommended: Fage Total) 1/3 cup good bottled lemon curd 1 tablespoon honey 1/4 teaspoon pure vanilla extract 2 cups sliced strawberries (1 pint) 1 cup raspberries (1/2 pint) 1 cup blueberries (1/2 pint) 2 tablespoons sugar 3 tablespoons limoncello liqueur 1 banana, sliced Fresh mint springs For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

# data[].attributes.attachment_link.description
Get Strawberry-Banana Smoothie Recipe from Food Network

# data[].attributes.attachment_link.readable_text
We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

WATCH

Hummus and Grilled Vegetable Wrap

Level: Easy

Total: 23 min

Yield: 4 servings, serving size - 1 wrap

Nutrition Info

Level: Easy

Total: 23 min

Yield: 4 servings, serving size - 1 wrap

Nutrition Info

1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

3. Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

4. Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

# data[].attributes.attachment_link.description
Get Hummus and Grilled Vegetable Wrap Recipe from Food Network

# data[].attributes.attachment_link.description
Get Best Tomato Soup Ever Recipe from Food Network

# data[].attributes.attachment_link.description
Login to access and create your next design.