The holidays are here which means extra time spent with friends and family, snow (at least in Jackson), and of course, scrumptious treats! With sweet foods receiving much fanfare during the holiday season, it seemed appropriate to switch things up for the next few posts: Welcome to Beets Eats where I will shift recipes from the sweet to the savory.
Breakfast in a Blanket was a go to item in our household, especially when entertaining larger groups. It is a crowd pleaser, simple to make, and can easily be prepared the night before. My mom always made it with the three simple ingredients below but over the years I have adapted the recipe, making this items transition from not just morning fare but something that can be enjoyed any time of day. The first alteration was adding red onion and spinach along with the ingredients below which gave the dish a little more depth and flavor. About a year ago I made this before skiing with a group of friends and we starting talking about all the different filling options. Not long after I made a supreme pizza version with pepperoni, sausage, onions, green peppers, pizza sauce, and of course cheese. This one went over just as well and inspired me to start thinking of more options for the last meal of the day. Buffalo chicken was the most recent and I think it is the top pick! It featured cooked chicken that I had marinated in hot sauce, ranch dressing, cream cheese, more hot sauce, and shredded cheddar. The filling options are really endless and can be tailored to the occasion and group. Serve with orange juice, a glass of wine, or a beer.
— Breakfast in a Blanket —
- 1 loaf bread dough, I typically get Rhodes from the freezer section
- ½ lb ground sausage, browned and drained
- 5 – 6 eggs, scrambled
- ¼ lb cheddar cheese, shredded
- Melted butter or olive oil
- Pull dough from freezer at least one day before you plan to use it, wrap in saran. If you plan to make more than one, wrap loaves individually
- Roll out thawed dough into an oblong shape about 3/8” thick.
- Layer sausage, egg, and cheese in the center of the dough, making sure to leave space between toppings and edge of dough.
- Make slashes about 1” apart on each side of the dough then pull these pieces up and over the toppings to form a braid.
- Wrap each end of dough to make sure it is sealed.
- Brush top with melted butter or olive oil.
- Place on a greased baking sheet and bake at 400 degrees for 25 minutes. Allow to rest 5 minutes before slicing.
*As I mentioned, you can prep everything the night before to make the morning more streamline and less messy! Do steps 1 – 5 then place dough on cooking sheet, cover it is saran, and place in the fridge. Once you are ready to bake it, follow steps 6 and 7.
*If you plan to use other ingredients, make sure that anything that should not be eaten raw is cooked before placing it into the bread dough. If you are adding items like spinach, peppers, onions, or mushrooms those will cook during the baking process.
By day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!