Last Friday marked a monumental event in my cooking related life. My father-in-law, who I consider to be one of the best cooks whose food I've had the privilege of eating, did something that caught me completely off guard -- he asked ME for a recipe!
I made this for my family's annual Christmas breakfast. It yields 2 loaves, so I left one for my in laws to enjoy and took the other to my Mom's house, and it was a hit with everyone who had a bite! I can't take full credit for this recipe because it came from none other than the fabulous Mrs. Paula Deen's Holiday Baking Edition magazine. So... thank you, Paula, for sharing a recipe that was enjoyed by everyone I shared it with!
This recipe is fantastic because it has just a few ingredients AND an impressive presentation. If it's good enough for my father-in-law, it's good enough for me! 🙂
*I wish I had a picture, but it was gone before I even thought to snap one!
Easy Sausage & Cheese Breakfast Bread
Ingredients
- 1 pound ground Italian sausage
- ⅓ cup minced green onion
- 1 teaspoon rubbed sage I didn't add this to mine since I didn't have sage
- 3 lbs Bridgford Frozen White Ready-Dough loaves, thawed according to package directions
- 2 cups shredded sharp Cheddar cheese
- 1 large egg lightly beaten
Instructions
- Line a baking sheet with parchment paper
- In a medium skillet, combine sausage, green onion, and sage; cook over medium-high heat, stirring frequently until sausage is browned and crumbly. Drain well, cool for 10 minutes.
- On a lightly floured surface, roll out each bread dough loaf into an 18x6 inch rectangle. Place sausage mixture evenly down the center of each rectangle. Sprinkle each evenly with cheese. Fold long sides of rectangles over filling to completely enclose filling, pinching edges to seal. Cut each in half crosswise to make 6 ropes, pinching ends to seal. Form dough into 2 braids. Place on prepared baking sheet, folding ends under. Cover and let rise in a warm place free from drafts for 1 ½ to 2 hours or until doubled in size.
- Preheat oven to 350.
- Gently brush beaten egg over braided loaves. Bake for 30 to 35 minutes or until golden brown. Let cool for 10 minutes before serving.
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