Quick Fix

Steak and Eggs Benedict with Avocado

Prep Time: 15 Minutes Start to Finish: 50 Minutes 6 servings

• 6 eggs
• 6 teaspoons half-and-half
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 3 beef tenderloin steaks, 1 inch thick (4 oz each), cut in half horizontally
• 1 package (0.9 oz) béarnaise sauce mix
• 1 cup milk
• ¼ cup butter
• 3 English muffins, split, toasted
• 1 avocado, pitted, peeled and sliced
• Cracked black pepper, if desired

1 Heat oven to 325°F. Spray 6 (6-oz) custard cups with cooking spray. Place cups in shallow baking pan. Break 1 egg into each cup. Top each with 1 teaspoon half-and-half. Sprinkle evenly with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.

2 Bake 20 to 25 minutes or until yolks are firm, not runny.

3 In 12-inch skillet, heat oil over medium-high heat. Sprinkle steaks with remaining ¼ teaspoon each salt and pepper. Cook steaks in oil 4 minutes, turning once, or until of desired doneness. Remove from heat; let stand 5 minutes.

4 Meanwhile, make sauce mix as directed on package, using milk and butter.

5 Place toasted muffin halves on serving plates. Carefully slide 1 egg onto each muffin half. Top each with 1 steak and sliced avocado. Spoon sauce over each serving. Sprinkle with cracked pepper.

1 Serving: Calories 410; Total Fat 26g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 22g (Dietary Fiber 2g); Protein 22g Exchanges: 1 Starch, ½ Other Carbohydrate, 2 Very Lean Meat, 1 Medium-Fat Meat, 4 Fat Carbohydrate Choices: 1½

Festive Touch Serve this special brunch dish with fresh fruit (such as berries, kiwi and grapes), hash browns and Mango-Ginger Snowdrift Mimosas (see recipe).

Slow Cooker, Make Ahead

Festive Sausage Casserole

Prep Time: 20 Minutes Start to Finish: 4 Hours 30 Minutes 8 servings

• 12 eggs
• ¾ cup evaporated low-fat milk (from 12-oz can)
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 cup shredded reduced-fat Colby–Monterey Jack cheese (4 oz)
• 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
• 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
• 1 package (9.6 oz) refrigerated cooked turkey sausage crumbles
• ½ cup chopped roasted red bell peppers (from a jar)
• ½ cup chopped green onions (8 medium)

1 Line sides of 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.

2 In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk. In small bowl, stir together Monterey Jack cheese and ¼ cup of the Cheddar cheese.

3 In slow cooker, layer half of each of the potatoes, sausage and roasted peppers; top with 3 tablespoons of the onions and half of the cheese mixture. Repeat layers. Pour egg mixture over top.

4 Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until temperature reaches 160°F in center and egg mixture is set.

5 Turn slow cooker off. Sprinkle remaining ¾ cup Cheddar cheese and remaining 2 tablespoons onions over casserole. Cover; let stand 10 minutes or until cheese is melted. Remove foil before serving by loosening edges with table knife and pulling out.

1 Serving: Calories 400; Total Fat 18g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 330mg; Sodium 710mg; Total Carbohydrate 29g (Dietary Fiber 3g); Protein 28g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ Vegetable, 1½ Lean Meat, 2 Medium-Fat Meat, ½ Fat Carbohydrate Choices: 2

Make-Ahead Magic This is a great option for midday brunch. Throw it together in the morning, and it will be ready as your guests arrive.