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Breakfast Manicotti With Hollandaise Sauce
Altha Schellenberg, Adams, ND

8 ounces manicotti
12 ounces hot breakfast sausage (such as Jimmie Dean)
cup chopped red bell pepper
cup chopped fresh mushrooms
4 eggs, slightly beaten
cup seasoned dry bread crumbs
cup shredded mozzarella cheese
cup grated Parmesan cheese
1/3 cup minced onion
teaspoon salt
teaspoon pepper

Hollandaise Sauce:
6 egg yolks
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons plus 2 teaspoons lemon juice
1 cup soft butter, divided

Cook pasta according to package directions. Drain and cool on foil.

In large skillet brown sausage. Add bell pepper and mushrooms. Mix and fry 2 minutes. Drain. Add eggs, bread crumbs, cheeses, onion, salt and pepper.
Fill each manicotti with about 1/4 cup of meat mixture and place in 9x13-inch pan coated with nonstick spray.

Cover and bake 20 minutes in 350-degree oven. Remove from oven. Drizzle Hollandaise sauce over manicotti.

Hollandaise sauce: In top of double boiler, slightly beat egg yolks. (During cooking, water in double boiler should remain hot but not boiling.) Add salt, pepper, lemon juice and cup butter. Blend well with wire whisk. When butter is melted, add remaining butter 1 tablespoon at a time beating after each addition. The mixture will get very smooth and thick. Remove from heat and use immediately. To keep mixture warm, leave in double boiler but remove pan from heat.

Makes 7 servings of 2 manicotti each.

Nutritional Information
Each serving of 2 manicotti provides approximately: 655 calories, 20 g protein, 28 g carbohydrates, 2 g fiber, 52 g fat, 415 mg cholesterol, 99 mcg folate, 3 mg iron, 1011 mg sodium.