“Enchanted Egg Bake”

A great brunch dish is something we all desire in our repertoire to help us fill tummies and warm spirits while sharing love with family and friends. All the slicing, dicing and prep work can be completed in advance, allowing precious time to enjoy your invited guests. This week we introduce our ‘Enchanted Egg Bake” to be accompanied by sliced tomatoes, nutmeg-topped non-fat cottage on a bed of lettuce and chilled asparagus. Your table is inviting, festive, and worthy of sharing your healthy lifestyle.

Ingredients: (serves 12)
• 8 oz. organic mushrooms of choice, sliced
• 1 large, organic red bell pepper, chopped
• 24 small chicken sausages, cooked & sliced
• 4 organic green onions, entire stalk sliced
• 3 oz. organic baby spinach leaves, about 1/2 bag, thinly sliced into strips
• 3 tsp. Italian Seasoning
• 1/2 tsp. red pepper flakes
• 1 cup non-fat cottage cheese
• 3-4 dozen extra-large, organic egg whites, beat until well mixed

Preheat oven to 325 degrees

Combine all above ingredients into large bowl and thoroughly mix

Spray a 9” x13” glass baking dish with olive oil spray

Pour combined ingredients into prepared baking dish and bake 60-75 minutes, until firm

Serve your Enchanted Egg Bake with:
A sliced organic tomatoes patter
A festive non-fat cottage cheese bowl topped with a sprinkle of nutmeg on a bed of organic greens of choice
An inviting dish of pre-cooked, chilled, organic asparagus spears