Join Chef Deb, Chef Dave and Joey for a nice little holiday cooking demonstration! We prepare our savory breakfast “Cheesy Sausage & Egg Bake” as well as one of our favorite holiday traditions, German Stollen Bread!
Cheesy Sausage & Egg Bake
1 lb. bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms
8 medium green onions, sliced
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese
1 1/4 cup Bisquick
1 cup milk
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups of frozen hashbrown potatoes
Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes, and cheese in dish.
Stir remaining ingredients until blended. Pour over cheese.
Bake uncover 45 to 50 minutes or until golden brown and set.
German Stollen Bread
4 cups of A.P. Flour
1 1/2 cups of cake flour
3 tbsp. of milk powder
4 tsp. salt
2 1/2 tsp of butter flavoring
2 1/2 tsp of vanilla powder
6 tsp of yeast
1 1/2 cups of water
3 jumbo eggs
3/4 cup of butter
1 1/2 cups raisins
1 1/2 cups of dried fruit
1/3 cup walnuts
Yellow food coloring
1 egg white
Preheat oven to 375°F.
In a large bowl, combine both flours, milk powder, salt, butter flavoring, vanilla powder, yeast, water, eggs, and butter and mix for 10 minutes or until all ingredients are completely incorporated.
Add in raisins, dried fruit, and walnuts (and yellow food coloring if you want to be traditional)
Divide dough into 4 equal sections and form into balls.
Rest for 5 minutes and then flatten.
In a separate bowl, add egg whites and equal parts of almond paste and sugar.
Add cinnamon sugar filling to dough and fold over into a shell. Then shape it into size. Let the dough raise until it doubles in size.
Bake at 375°F until golden. Brush on a little extra butter and sugar while bread is still hot and serve.