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Morning-After Strata

Ingredients

1 lb Pork Sausage
6 eggs
2 Cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 small loaf of day old French bread, cubed
1/2 Cup shredded cheddar cheese
1/2 Cup shredded smoked cheddar OR gouda
May use plan Gouda if not able to find smoked

Directions
Prepare this the night before and cook it the morning after! 
Sauté sausage, drain well and place on paper towels to absorb the excess grease. In a large mixing bowl, thoroughly mix the eggs, milk, salt and mustard. Layer the bread cubes sausage and cheese in a 9 X 13 baking dish that has been sprayed with pan release or spray vegetable oil. Pour the egg mixture over all. Refrigerate this over night tightly covered with plastic wrap. In the morning, remove the plastic wrap and bake at 250 degrees for 1 to 1 1/2 hours. Jiggle the pan to make sure the eggs are set. 

Baba Ghanoush

" A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on it's own! "

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil


1) Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2) Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3) Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.