Sausage, Egg & Cheese Kolache

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

If you’re comfortable making your own yeast bread you absolutely need to try making kolache. This sweet yeast dough can be stuffed with anything, starting with sausage, egg, and cheese for breakfast!

Happy birthday to me! Today I turn the ripe age of 33 and to celebrate I made myself some kolache in honor of my Czech heritage. Kolache can be a birthday cake, right? Unfamiliar with kolache (kuh-lah-chee)? It’s a puffy, sweet yeast dough that is usually stuffed with a sweet cheese or fruit filling but can also be more savory incorporating meat and cheese (the dough is almost exactly the same as the one I use to make potica, another Slovak bread).

I actually shared a kolache for #BrunchWeek in the past, stuffed with caramelized apples and onions on top. But sometimes the stuffing is literally inside like I’ve shown in today’s breakfast sausage, egg, and cheese version. You can really stuff these guys with anything you can think of. There’s a restaurant here in Columbus (Kolache Republic) that in addition to making BBQ, meatball, mac and cheese, and many other kinds of stuffed kolache, also makes cinnamon rolls out of the dough. They are the best damn cinnamon rolls that have ever graced this earth and I may need to try my hand at those as well as my idea to make kolache burgers O:-). Stuff everything in a kolache!

But let’s try to focus on these kolache first because they are worthy of our attention. It’s basically a breakfast sandwich baked into fresh bread which makes it far superior to any other kind of bread you could have used, thus making it not so basic after all. I cannot stress how good this dough is people. I need to ask if The Candle Lab can create a candle that smells like that dough baking because it’s like a hug for your olfactory.

Take a look at what the #BrunchWeek Bloggers are creating today!

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Spring Cobb Salad from The Barbee Housewife

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Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
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Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
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Four years ago: Peanut Butter Birthday Bites

Five years ago: Birthday Overload Pancakes

Six years ago: Funfettinutter Cupcakes for Two

Seven years ago: Peanut Butter Cup S’mores Ice Cream

SAUSAGE, EGG & CHEESE KOLACHE

Makes 16

Ingredients:

DOUGH

1/2 cup shortening

1/4 cup Dixie Crystals granulated sugar

3/4 tsp salt

2 Eggland’s Best large egg yolks, beaten

1-1/4 cups scalded milk

1 (1/4 oz.) pkg. active dry yeast

3 cups all-purpose flour

Melted butter, for brushing

FILLING

1 lb. maple breakfast sausage

8 Eggland’s Best  large eggs, beaten

8 oz. Cabot pepper jack cheese, cut into 32 slices

Directions:

1. In a large bowl, cream shortening and sugar together. Stir in salt, beaten egg yolks, and slowly add in the milk until blended. When lukewarm, add yeast to mixture. Let stand 5 minutes or until foamy. Add flour, mixing until incorporated. Knead until the dough forms a slightly sticky ball. Cover with a damp towel and let rise 1 hour.
2. Meanwhile heat large fry pan over medium heat. Add the sausage, breaking up and stirring occasionally, until no longer pink. Drain on a paper towel lined plate and remove all but 1 teaspoon of the grease. return pan to medium head and add the beaten eggs, stirring until cooked through and no longer runny. Remove from heat.
3. Preheat oven to 400 degrees and line baking sheets with parchment or silicone baking mats.
   Divide dough into 16 pieces and roll into rounds in your hands. Place on prepared cookie sheets 2 inches apart and let rise 15 minutes.
4. Using a rolling pin, flatten dough into a 6-inch disc. Place one slice of cheese in the center, topped with a heaping tablespoon of egg, followed by a heaping tablespoon on sausage, and top with a second slice of cheese. Fold up the sides like an envelope and pinch the edges together to seal. Place back on the baking sheet seam-side down 2 inches apart. Return with remaining ingredients.
5. Bake for 15-20 minutes, rotating halfway through, or until browned. Remove from oven, brush immediately with butter, and cool on wire racks. Serve immediately or allow to cool before storing in an air-tight container in the fridge.

Source: Adapted from my Caramelized Apple & Onion Kolaches.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.