Monday, April 18, 2011

Sausage and Egg Bake

by Melissa Michalek ©2000
Sausage-Egg Bake
This is a recipe I discovered as a single lady to bring to a work meeting to share. Since then I’ve made it my own, with bright color arrangement and sometimes an art piece on top (like the above Princess and the Frog). This recipe is made to make the night before, sit in fridge overnight, then bake the next morning.

1 Focaccia Bread Loaf, cubed
1 tube JD Sausage, maple flavored, browned

1 cup Cheese, shredded
1 bunch Green Onions, diced (or white onion if you prefer)
1 cup Peppers (red, yellow, green), diced or cut to images
A few cherry tomatoes, sliced (optional)
Chopped Fresh Spiniach (optional)
Oregano, Salt, Pepper
12 Eggs, blended with 1/4 c milk

1. SPRAY THE 9x13 with cooking spray (Pam). Very important.
2. First layer the bottom with cubed bread. Then add remaining ingredients in colorful arrangement.
3. Pour egg mixture over top of everything. Put in fridge overnight or 6 hours (soaking bread).

Sausage-Egg Bake

4. Preheat oven 400* and bake for 30-50 minutes. Depends on thickness and oven.
5. Serve warm with maple syrup. Tastes like french toast and an omlette! mmmm

Christmas Day

Sausage-Egg Bake

Poppy Seed Rolls

Poppy Seed Rolls

Poppy seed rolls are a tradition passed down from my Czech grandmother. They also are a tradition of our family’s Polish heritage. We often have them at our Easter and Christmas meals. Here is my quick and easy version!
Poppyseed rolls
Use premade dough in a tube (Pillsbury sheets) and cut dough into 1 inch wide strips. Cross them over each other in a mini cupcake pan. Fill each with a dab of butter, and a sprinkling of brown sugar and cinnamon. Add about a 1/2 Tbsp of premade (in a can) Poppy Seed mixture. Then fold over dough to seal each up.

Poppyseed rolls
Bake in the oven as directed on the dough package. (350* 12 min?) Watch so they don’t burn, just get golden. Remove to cool.
Poppy Seed Rolls
Best served with a sugar glaze. I mix powdered sugar, milk and vanilla to taste and texture preference.
See, very simple compared to the original recipe of dough rising, lots of poppy seed goop and skilled wrapping. This is something the kids can make, and I must say… it tasted just as good as grandma’s!


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