Dawn Hall makes a quick breakfast

Friday, October 09, 2009

Warm, thick chunks of French bread smothered with melted cheddar cheese and smoked sausage

In this web extra, cookbook author Dawn Hall makes smoked sausage and cheddar egg bake. You can find this recipe and more in her book: Cooking for Busy People.

First you cut up some French bread into bite-sized pieces. Then you add seven eggs. "The reason why I'm using three whole eggs and four egg whites is because the cholesterol is in the yolks so to keep this a low-fat recipe, we're only going to use some of the yolks."

Dawn adds milk, dried chives, and low-fat sausage - also cut into bite-sized pieces. "I mean if I told you cheddar cheese and sausage wouldn't you think no way low fat. I'd say get the shocking paddles, I'm having a heart attack."

Mix the ingredients and be sure the bread is saturated. Then cover the dish with wax paper. Now it's ready to bake. "We cook it for six minutes until the egg is no longer wet looking."

While it cooks, she's going to make dessert. For hot spiced peaches you only need four ingredients - two cans of peaches, water, corn starch and red hots.

Smoked Sausage and Cheddar Egg Bake
20 minutes

7 eggs
1/3 cup fat-free skim milk
1 tablespoon dried chives
1 (8-ounce) package fat-free shredded cheddar cheese, divided
1 (14-ounce) package Healthy Ones skinless smoked sausage
1 (16-ounce) loaf of French bread (use only half)


In a large mixing bowl, whisk together 3 whole eggs, 4 egg whites, milk, dried chives, and 11/2 cups cheese until well blended. Set aside. Reserve the remaining 1/2 cup cheese to use later.

Cut the sausage into thin, bite-sized pieces and add to the egg mix.

Cut half of a 16-ounce loaf of French bread into 1-inch-thick chunks. Add to the egg mixture. Save the other half of the loaf for another recipe.

Using your hands, mix all the ingredients together until the bread is saturated with the egg and cheese mixture.

Generously spray a 2-quart glass microwavable casserole dish with nonstick cooking spray.

Pour the egg and bread mixture into the casserole dish. Sprinkle the reserved 1/2 cup cheese on top.

Spray the top of the casserole with nonstick cooking spray.

Cover with wax paper and cook in the microwave for 6 minutes or until the egg is no longer wet looking.

Yield: 6 (1-cup) servings Calories per serving: 300 (15% fat); Total fat: 5 g; Cholesterol: 136 mg; Carbohydrate: 32 g; Dietary Fiber: 1 g; Protein: 30 g; Sodium: 1142 mg Diabetic Exchanges: 2 starch, 31/2 very lean meat

Hot Spiced Peaches
10 minutes

1(29-ounce) can no-sugar-added yellow cling sliced peaches
1/3 cup cinnamon flavored candies (Red Hots)
1 tablespoon cornstarch
½ tablespoon water


In a 2 ½ quart sauce pan stir in 1 (29-ounce) can no-sugar-added yellow cling sliced peaches and 1/3 cup cinnamon flavored candies. Cook on high heat, bringing to boil, stirring occasionally.

After ten minutes of boiling, in a separate small bowl make a paste of 1 tablespoon cornstarch and ½ tablespoon water. Stir into boiling peaches.

Remove from heat and let sit for three minutes.

Yield: 6 (½ cup) servings

Click here for a printable version of this story.

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