Page 22 - Florida Sentinel 3-29-19

Recipes
Eating breakfast at night feels slightly rebellious, that's probably why it's so much fun. Turn typical morning-time recipes into a meal tonight. Go full throttle with our in- dulgent, savory recipes that are ready in a flash.
SHEET PAN BRUSSELS SPROUTS BACON EGG HASH
Ingredients:
• 2 lbs. brussels sprouts, trimmed and halved • 6 slices bacon, cut into 1" pieces
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. buffalo sauce, plus more for serving • 1/2 tsp. garlic powder
• Pinch crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 6 large Nellie’s Free Range Eggs
• Freshly chopped chives, for garnish
Directions:
1) Preheat oven to 425°. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, gar- lic powder, and red pepper flakes. Season with salt and pepper, then spread into an even layer on a large baking sheet.
2) Bake until bacon is crispy and brussels sprouts are just tender, 15 minutes.
3) Using a wooden spoon, make 6 nests in the hash to reveal bottom of pan. Crack an egg into each hole and season with salt and pepper.
4) Bake until eggs are cooked to your liking, 8 to 10 minutes more for a just-runny egg. Garnish with chives and serve with buffalo sauce.
Ingredients:
• 1⁄2 cup milk
• 2 eggs
• 4 slices bread (day-old challah, brioche, or other type of sweet, fluffy bread)
• 1⁄8 teaspoon cinnamon
• 1⁄2 teaspoon vanilla
• 2 tablespoons butter
• 1⁄4 cup nutella
• 1⁄4 cup raspberry jam or 1⁄4 cup raspberry preserves
Directions:
• 1⁄2 cup heavy whipping cream • 1 tablespoon powdered sugar
RASPBERRY & NUTELLA STUFFED FRENCH TOAST
1) Whisk together first four ingredients.
2) Melt butter in a pan over medium heat. Soak bread in milk & egg mixture for 30 seconds on each side. Place bread into the pan and let cook until bottom is golden and crisp. Turn over, and repeat with other side. Repeat with all of the bread.
3) Whip the cream in a stand mixer until soft peaks form. Add powdered sugar and vanilla, and mix until incorporated.
4) Place 2 tablespoons of nutella and 2 tablespoons of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.
EVERYTHING BAGEL CASSEROLE
Ingredients:
• Cooking spray
• 4 everything bagels, chopped
• 1 1/2 cups shredded white cheddar
• 1 1/2 cups halved cherry toma- toes
• 1 oz. (8-oz.) block cream cheese, cut into 1/2" cubes
• 1/2 red onion, thinly sliced
• 8 large eggs
Directions:
• 2 1/2 cups milk
• 2 green onions
• Kosher salt
• Freshly ground black pepepr • Pinch cayenne
• 1 tsp. poppy seeds
• 1 tsp. dried minced onion • 1 tsp. sesame seeds
• 1 tsp. dried garlic
• 1 tsp. coarse salt
1) Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Scatter about half of bagel pieces in baking pan then top with half of the cheddar, tomatoes, cream cheese, and red onion. Repeat to make another layer.
2) In a large bowl, whisk together eggs, milk, and green onions. Season with salt, pepper, and a pinch of cayenne pepper. Pour mix- ture over bagels making sure to coat each bagel piece. Sprinkle sea- sonings over casserole then cover with foil and bake for 45 minutes. Remove foil and bake until bagels are golden and eggs are cooked through, about 25 minutes more. Let cool 30 minutes.
3) Garnish with green onions before serving.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 29, 2019