Enjoy some delicious recipes!
Program #641BREAKFAST PIES
4 eggs, beaten
2 teaspoons sour cream
1/2 cup hot sausage, cooked/drained/crumbled
1 cup sharp cheddar cheese, grated
1 can buttermilk biscuits
1 egg, beaten
Preheat oven to 400ºF. Combine eggs and sour cream, mix well and set aside. Spray hot skillet with vegetable spray and cook egg mixture until soft. Add sausage and cheese until eggs are set or until cheese melts. On a piece of floured wax paper, roll each biscuit until 1/4 inch thick. Spoon heaping tablespoon of egg mixture into center of dough. Fold dough over and seal edges using a fork. Using a knife, cut small hole into the top of crust to allow steam from pie to be released while cooking. Repeat steps with additional biscuits. Place on an ungreased baking sheet and bake for 10 minutes. Lightly brush top of each pie with egg wash and return to oven and bake for 5 minutes or until golden brown.
CREAM CHEESE & LEMON BREAKFAST ROLL
Makes 16 rolls
1 (8 oz.) package cream cheese
1/3 cup brown sugar
1 teaspoon vanilla butter & nut flavoring
1/3 cup instant lemon pudding & pie filling
2 (8oz) cans croissants
Sugar & Cinnamon
1 cup pecans, chopped
Preheat oven to 350°F. Combine cream cheese, egg, sugar, and flavoring. Beat with mixer until creamy. Add pudding and beat until mixture thickens, set aside. Sprinkle flour on a piece of wax paper and gently roll out croissants. Generously sprinkle crust with sugar & cinnamon and spoon filling into center of croissant. Spread filling over croissant, leaving 1/4 inch from sides of crust. Sprinkle pecans over filling. Starting at one edge of crust, roll croissant until completely rolled. Using a serrated knife, slice croissant into ½ inch thick slices and place in a round baking pan. Sprinkle with sugar & Cinnamon. Bake for 20 minutes or until golden brown.
Drizzle glaze over rolls while hot.
1 cup confectioner's sugar
1 teaspoon melted butter
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla butter & nut flavoring
In a small bowl, mix all ingredients together and stir until smooth.
Holly Gillis Hidell, MS,RD,LD
Media and Nutrition Director
Georgia Egg Commission
P.O. Box 2929
Suwanee, GA 30024
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!