SAGE & GRUYERE SOURDOUGH BREAD
A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I'm thrilled to share it. -Debra Kramer, Boca Raton, Florida
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FLUFFY SAUSAGE OMELET
Steps:
- Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.
Nutrition Facts : Calories 357 calories, Fat 29g fat (14g saturated fat), Cholesterol 378mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein.
BAKED CHEESE AND SAUSAGE OMELET
Perfect for holidays or when you just don't want to fuss over the stove-top. This recipe is so easy, with great results. Any type of cheese and sausage can be used. Also, other ingredients can be added, I usually add some shrooms and a dash of cayenne pepper, use your imagination. Do ahead: you can cook the sausage and onions the day before and refrigerate. This is adapted from Food Network, Giada's show. Hope you enjoy!
Provided by Scoutie
Categories Breakfast
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Lightly butter an 8 by 8-inch baking dish.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
- In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
- Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
- Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
- Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 598.4, Fat 46.1, SaturatedFat 17.5, Cholesterol 501.9, Sodium 1409.6, Carbohydrate 8.2, Fiber 1.1, Sugar 4.5, Protein 36.8
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