Apple and Sausage Egg Bake

Apple and Sausage Egg Bake

Serves 3.

This recipe comes from Christmas Cookbook from The Cake Mix Doctor, and I have adapted it just slightly. The Mr. and I really liked this. Not only was it easy to throw together, but it is make-ahead friendly, diet-friendly, smells wonderful while it bakes, and tastes wonderful while you're eating it.

3 slices bread

1 T. butter, melted

6 oz. sausage (I used smoked sausage, but sausage patties or links would also work well)

1/2 apple, peeled, cored, sliced thin

1/2 t. dried thyme

3 eggs (or equivalent in Egg Beaters)

1 c. milk

1-1/2 c. shredded cheese (I used a mix of cheddar, parmesan, and swiss)

Preheat oven to 400 degrees.

Brush melted butter on the bread slices. Cube bread, removing crusts if desired, and arrange in the bottom of a baking dish (8x8 or round cake pan) that has been coated with non-stick spray.

Brown sausage; drain fat and layer on top of bread.

Add a layer of apple slices, evenly distributing.

Sprinkle with thyme.

In a bowl, whisk together eggs and milk. Pour over layers in baking dish.

For the final layer, top with shredded cheese.

Bake for 25 minutes.

A Note From The Little Lady: This is make-ahead friendly, which is music to my ears! I made this after dinner one night, left it in the fridge and baked it for the following night's dinner. Increase the baking time to 30 minutes if following this method.

Make it diet-friendly: Use wheat bread, turkey sausage, Egg Beaters, skim milk, and reduced-fat cheese to easily lighten this dish. You can also eliminate the butter without much change in taste.