{"id":4751,"date":"2016-06-10T11:26:42","date_gmt":"2016-06-10T18:26:42","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=4751"},"modified":"2016-06-10T11:29:10","modified_gmt":"2016-06-10T18:29:10","slug":"sausage-breakfast-strudel","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=4751","title":{"rendered":"Sausage Breakfast Strudel"},"content":{"rendered":"

\"Sausage<\/p>\n

My passion for baking usually revolves around sugar in some form, but occasionally I’m inspired to make something savory, and this strudel turned into my\u00a0dream breakfast. Flaky dough surrounds a filling of sausage, cheese, eggs, and onions.\u00a0Generous slices make a perfect Sunday breakfast!<\/p>\n

I’m finding lots of uses for rough puff pastry – my new obsession – but this is my favorite so far. (I’m not tapped out yet, heaven help you.) The dough is much easier to make than traditional puff pastry or strudel dough, and can be made a day ahead, so breakfast will go together quickly. In fact, if you brown the sausage and onions and grate the cheese the night before, all you’ll have to do in the morning is roll out the dough, scramble the eggs, and assemble. Oh…and bake, of course.<\/p>\n

The filling can always be modified to your preferences. Add mushrooms, spinach, green peppers, or\u00a0diced\u00a0cooked potatoes. More cheese, less cheese, even ham instead of sausage. This lovely dough can encompass\u00a0any number of pleasant surprises!<\/p>\n

Hint: if you’re adding anything juicy, like spinach or green peppers, sprinkle a generous layer of breadcrumbs over the cheese to help soak up excess liquid.<\/p>\n

\"Sausage<\/p>\n

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Sausage Breakfast Strudel<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
This rich, savory breakfast strudel will serve 8. The dough and most of the ingredients can be prepared the night before.<\/div>\n
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Ingredients<\/div>\n