Sunrise Breakfast Casserole

24 oz breakfast sausage links
9 eggs
3 cups milk
1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp pepper
30 oz frozen hash browns, thawed
8 oz shredded cheddar cheese
1 red bell pepper, diced
1/3 cup sliced green onions

Arrange sausages on an ungreased shallow baking pan.  Bake at 375 for 15-20 minutes, turning links over halfway through cooking.  Place cooked sausage on plate covered in several layers of paper towels to soak up grease.  Allow sausages to cool slightly and then cut into 1/4 inch coins.  In a large bowl, whisk eggs, milk and seasonings.  Add sausage, hash browns, cheese, bell pepper and onions.  Pour into a greased 13x9 pan.  Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 for 65-75 minutes, or until a knife inserted in the center comes out clean.  Let stand 10 minutes before serving.

Serves 16

Turkey Monte Cristo Burgers

Savory Cristo Toast:
4 eggs
1/2 cup grated parmesan cheese
1/2 lemon, juiced
Salt and pepper to taste
EVOO and butter to coat griddle
8 slices Italian bread

Burgers:
1 1/2 pounds ground turkey
1/2 cup fresh chopped parsley
1 1/2 Tbsp capers, chopped (can go up to 3 Tbsp if you really like capers)
1 lemon, zested and juiced
1 1/2 Tbsp onion powder
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 Tbsp EVOO
1/2 large onion, cut into large slices
6 cups fresh spinach

Preheat oven to 200.  Heat griddle over medium.  In a bowl, beat eggs with cheese, lemon juice, salt and pepper.  Drizzle the griddle with EVOO and a pat of butter.  Coat the bread in the egg mixture and cook until golden, about 3 minutes on each side.  Transfer the cooked toasts to a baking sheet and keep warm in the oven.

Increase the griddle heat to medium-high.  In a large bowl, combine turkey, parsley, capers, lemon zest, onion powder, garlic, salt and pepper.  Form the mixture into 4 patties.  Drizzle griddle with EVOO, add patties and cook until browned and cooked through, 6-7 minutes per side.  Drizzle the burgers with the lemon juice and divide among 4 toasts.  Add a small amount of EVOO to griddle and cook onions for 3-4 minutes.  Then add spinach to griddle; toss until wilted, then season.  Pile the spinach and onions on the burgers and top with remaining toasts.

Serves 4

Sauteed Onions

3 Tbsp EVOO
3 Tbsp rice wine vinegar
2 tsp dried oregano
1/4 tsp salt
1/8 tsp freshly ground pepper
2 large red onions, cut into 1 inch wedges
2 Tbsp pine nuts, toasted
2 Tbsp raisins

In deep saute pan, mix the EVOO, vinegar, oregano, salt and pepper.  Add the onion wedges and toss to coat.  Saute, stirring occasionally, until onions are tender and translucent, about 20-30 minutes.  Toss in the toasted pine nuts and raisins and season with additional salt and pepper.

Serves 6

Balsamic Burgers

1 cup ketchup
2 Tbsp reduced balsamic vinegar **
2 Tbsp EVOO
2 onions, thinly sliced
Salt and pepper
1 1/2 pounds ground beef, at least 85% lean
1/4 cup beef broth
2 Tbsp chopped fresh rosemary
2 Tbsp thinly sliced sage leaves
1 1/2 tsp garlic powder
Sliced Gruyere cheese
Focaccia buns

To reduce balsamic vinegar:
Begin with 4-5 Tbsp balsamic vinegar in a small saucepan over medium heat.  Cook until reduced  to 2 Tbsp or until balsamic vinegar is slow to pour off of a metal spoon.

For the ketchup:
Mix the ketchup and the balsamic reduction.

For the burgers:
In a large skillet, heat 2 Tbsp EVOO over medium low heat.  Add the onions and season with salt and pepper.  Cook the onions, stirring occasionally, until deep golden and very sweet, about 35 minutes.  If needed, as the onions cook, add a small amount of water to keep them moist. 

Preheat skillet.  In bowl, combine beef, beef broth, rosemary, sage and garlic powder.  Season with salt and pepper and form into 4 patties. 

Drizzle patties with some EVOO and cook turning only once, about 8 minutes for medium rare.  During the last minute of cooking, top with cheese.  Divide the burgers among the focaccia bottoms.  Top each with onions, balsamic ketchup and focaccia tops.

Serves 4

Pineapple Cream Cheese Dessert

Crust:
2 1/2 cups crushed vanilla wafers
1/2 cup butter

Layers:
2 cups powdered sugar
1/2 cups butter, softened
8 oz cream cheese, softened
8 oz cool whip
20 oz can crushed pineapple, drained well (*very important to drain very well!)

Melt butter in microwave and allow to cool slightly.  Combine the cookie crumbs and butter and toss together until mixed well.  Press 2 cups of the crumb mix firmly into a 9x9 square pan. 

Beat cream cheese and butter together until very creamy.  Slowly add powdered sugar until all mixed together.  Add the can of very well drained pineapple and cool whip and stir in with a spatula.  Spread the pineapple mix over the crust.  Sprinkle the remaining cookie crumb mixture on top.  Refrigerate for at least 4 hours.