<span id="lblNoFrames"><h1>Reasors_09Holiday</h1><br/>wonderful wake-up When it’s time to feed a group of overnight guests in the morning, our casserole is the perfect wake-me-up. Advance preparation will make your morning stress-free. This breakfast casserole can be assembled and refrigerated the night before, then baked fresh in the morning. Try our French toast with a nutritious spin! Packed with fresh blueberries and topped with sugar-free syrup, you will never want to make your original recipe again. Sunrise Country Sausage & Bacon Casserole Prep: 30 minutes plus standing Bake: 1 hour • Serves: 10 10 large eggs 3 cups whole milk 1 teaspoon dry mustard ¾ teaspoon kosher salt ½ teaspoon ground black pepper 8 ounces Farmland hickory smoked bacon 8 ounces Farmland original pork sausage Nonstick cooking spray ½ loaf white sourdough bread, cut into 1-inch cubes 1 package (8 ounces) Kraft fi nely shredded sharp or mild Cheddar cheese (2 cups) ½ green bell pepper, diced (½ cup) ½ red bell pepper, diced (½ cup) ½ cup thinly sliced green onions (from 1 bunch) 1. Preheat oven to 325°. In medium bowl, whisk eggs, milk, mustard, salt and black pepper. In large skillet, cook bacon over medium heat 15 minutes or until crisp; drain. Cut bacon into 1-inch pieces. Into same skillet, add sausage and cook over medium heat until browned, breaking up sausage with side of spoon; drain. 2. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. Using half of each, layer bread cubes, bacon, sausage, cheese, bell peppers and green onions into baking dish; repeat layers with remaining ingredients. Pour egg mixture into baking dish. 3. Bake casserole 1 hour or until center is set and internal temperature reaches 145°. Let stand 10 minutes before cutting into squares to serve. Approximate nutritional values per serving: 416 Calories, 29g Fat (13g Saturated), 269mg Cholesterol, 797mg Sodium, 16g Carbohydrates, 1g Fiber, 23g Protein Blueberry Stuff ed French Toast Prep: 15 minutes Cook: 10 minutes • Serves: 4 6 ounces Kraft Philadelphia cream cheese, softened 2 tablespoons chopped pecans, toasted 1½ tablespoons light brown sugar 2 teaspoon fresh lemon juice 4 teaspoon lemon zest 8 slices whole wheat bread ½ cup fresh blueberries 1¼ cups egg substitute ¾ cup low fat milk 1 teaspoon vanilla extract ½ teaspoon ground cinnamon 8 teaspoon ground ginger Nonstick cooking spray ¾ cup sugar-free breakfast syrup 1. In small bowl, combine cheese, nuts, brown sugar, lemon juice and lemon zest. Spread 1 side of 4 slices of bread evenly with cheese mixture. Place 2 tablespoons blueberries over cheese mixture. Place remaining bread slices over blueberries to close. Lightly press together. 2. In wide, shallow bowl, whisk together egg substitute, milk, vanilla extract, cinnamon and ginger. 3. Heat large skillet or fl at top griddle over medium heat. Spray with nonstick cooking spray. Dip bread sandwiches into egg mixture and add to skillet or griddle. Cook each side 3 minutes or until golden brown, fl ipping once with large spatula. 4. Remove stuff ed French toast from pan. Cut in half and serve with syrup. Approximate nutritional values per serving: 411 Calories, 19g Fat (10g Saturated), 54mg Cholesterol, 685mg Sodium, 44g Carbohydrates, 5g Fiber, 18g Protein</span>