1 pound ground pork sausage
10 white sandwich bread slices, cubed (6 cups)
2 cups (8 ounces) shredded sharp cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes evenly in 6 lightly greased 8-ounce individual baking dishes or ramekins; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and next 4 ingredients, pour evenly over sausage mixture. Cover and chill casserole 8 hours. Let stand at room temperature 30 minutes.
Bake at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.
Note: You may use cooked ham or turkey sausage as a replacement for pork sausage.

This may also be baked in a 13 x 9-inch baking dish.

3 cups all purpose flour
1/3 cup sugar (I use 1/2 cup.)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries (You can substitute
1 cup chilled buttermilk

Preheat oven to 400°F. Line a baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepare baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature. Yield: 8

1 Small zucchini, 1-inch diced
1 red bell pepper, 1/1/2 inch diced
1 yellow bell pepper, 1 1/2 inch diced
1/3 light olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 Tablespoon unsalted butter
12 extra-large eggs
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/3 cup chopped scallions, white and green parts (2 scallions)
1/2 cup grated Gruyere cheese

1. Preheat the over to 425 degrees.
2. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil and sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Toss well. Bake for 15 minutes, add the garlic, toss with a spatula, and bake for another 15 minutes.
3. Meanwhile, beat the eggs with a whisk in a large bowl with the half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. When the vegetables are cooked, turn the oven down to 350 degrees.
5. In a 10-inch ovenproof omelet pan, heat the butter and sauté the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the omelet pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat. Bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 8 wedges and serve hot