Friday, September 20, 2013

Breakfast Dumplings Recipe
















They say that Breakfast is the most important meal of the day. While I don't know exactly who "they" are, I would definitely have to agree with the statement. Breakfast is your welcome to the new day. It's your chance to start the day off right. And yet, how many of us skimp or even skip out on breakfast? We rush the kids off to school and daily tasks, or hurry off to the office for work, only to realize when we get there, that we're actually pretty hungry?

No more people! It's time to take back the mornings. It's time to reclaim what was once our time. It's time to make Breakfast the most important meal of the day...again! And what's the perfect way to start off this early morning revolution? A delicious, all new, never before considered recipe to reclaim our morning innocence and remind us of Breakfast's of old! It's time to bake up some Breakfast Dumplings! Okay folks, let's get started!

Ingredients:
3 cups Honeyville Gourmet Scone Mix
2 1/2 tsp SAF Instant Yeast
1 cup Water
1 cup Honeyville Freeze Dried Scrambled Eggs
1 cup Honeyville Freeze Dried Monterrey Jack Cheese
1/2 cup Honeyville Freeze Dried Ham
1/2 cup Honeyville Freeze Dried Sausage
3 Tbsp Butter (melted)

Directions:
Preheat oven to 350 degrees.


In a large mixing bowl, combine 1 cup warm water with yeast, and let dissolve for 5-8 minutes. Add scone mix and knead until a soft dough begins to form. Cover, and let rise for an additional 20 minutes.


While dough is rising, re-hydrate your cheese, eggs, sausage, and ham. To do this, soak each product in bowls with water, then drain the excess water once it is re-hydrated.


After 20 minutes, check your dough. It should have risen to just a little larger than the original ball.


Remove from bowl and with a W├╝sthof Bench Scraper, cut the dough into smaller, golf ball sized pieces.


You should end up with around 11-12 pieces of dough.


With a rolling pin or your hands, roll out a dough ball until it is completely flat. First, top with the cheese.


Then, add your eggs.


After that, top with your sausage and ham.


Take the ends of the dough, bring them together to make a full ball, and pinch the ends to seal it up.


Repeat this process for each dough ball, then place them on a greased baking sheet.


After dumplings are stuffed and ready to bake, take your melted butter and lightly brush it on the top of each dumpling. This will give it a nice shine as it bakes up, as well as a delicious, buttery taste.

Bake in the oven at 350 degrees for 25-30 minutes, or until tops are golden brown.

Remove from oven and serve.


If there was ever a meal to reclaim breakfast, this is it! All your favorite breakfast foods are here. The sweet spices from the sausage and ham are a great compliment to the zest of the Monterrey Jack cheese. The eggs bake up super delicious, and the dumpling itself holds everything in perfectly, while giving it a sweet, buttery bread taste. Bake these up the night before for a quick, on-the-go breakfast meal, or just take some time that morning to create a breakfast masterpiece the whole family will love.


Let us never forget Breakfast! With these dumplings, hopefully we never will!

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