Drew Olson
Senior Edior
Egg and sausage dish

Easter is a fantastic day for brunch. This dish is always a hit when the family gathers:

1 lb. cooked sausage
1 tsp. salt
6 eggs, slightly beaten
2 cup milk
1 tsp. dry mustard
2 slices dry bread crumbs
1 cup grated cheddar cheese
3 tbl. chopped onions

Directions: Mix all ingredients together, with bread crumbs on the bottom and others sprinkled in layers over the top. Spread in an 11"x7" Pyrex baking dish. Refrigerate overnight. Bake at 350 degrees for 45 minutes.

Maureen Post
Staff Writer
Baked cranberry and walnut French toast

Baguette cut into 15 to 20 1/2-inch slices
4 tbl. butter, melted
1/2 cup dried cranberries
1/2 cup chopped walnuts
8 eggs
1 1/2 cups milk
1/2 cup brown sugar
1 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 tsp. fine salt

Directions: Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly. Brush bread layer with some of the butter, then sprinkle with half of the cranberries and walnuts. Top with a second layer of bread and brush with butter. Sprinkle over remaining cranberries and walnuts then top with a third layer of bread; brush with remaining butter.

In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours.

When ready to bake, let dish come to room temperature. Preheat oven to 350°F degrees. Uncover and bake until golden brown and cooked through, about 45 minutes.

Bobby Tanzilo
Managing Editor
Spinach and cheese pie

Nothing says Easter quite like a piping hot, nicely browned spinach and cheese pie. Here's a simple recipe for one using pre-made pie crust.
1 refrigerated pie crust at room temperature
1 tsp. flour
3 tbl. butter
1 medium onion, chopped
1 package frozen chopped spinach, thawed and squeezed dry (be sure to get out as much water as possible to avoid a soggy pie)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
1 15-oz. container ricotta cheese
8 oz. mozzarella cheese, grated
1 cup grated Parmigiano-Reggiano cheese
3 large eggs, beaten

Directions: Preheat oven to 350°F. Unfold pie crust and flatten it out. Sprinkle flour over the top. Place, floured side down, in 9-inch glass or ceramic pie dish.

Melt butter in large skillet over medium heat and sauté onion until tender, about 7-8 minutes. Add spinach, nutmeg, salt and pepper and sauté about 3 minutes.

In a bowl, mix cheeses, then eggs. Combine with spinach mixture and mix well. Add spread the mixture evenly in the crust.

Bake about 40 minutes until filling is set and the top is lightly browned.

If you want a closed pie, you can also lay a crust over the top, brush with an egg and crimp around the edge. Cut a few slits to allow steam to escape and bake until nicely browned.