Sausage And Maple Bagel Recipes
SAUSAGE AND MAPLE BAGEL
Steps:
- Spread cut sides of bagel halves with cream cheese spread.
- Top with sausage.
- Drizzle with syrup.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
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- Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
- In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don't recommend mixing this dough without a stand mixer, it's a stiff dough that gets nice and smooth this way).
- Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).
- Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.
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- Cook and drain sausage. Cut bagels into bite-sized cubes. Grease a 13 x 9-inch casserole dish.
- Cut cream cheese into thin slices and may a layer of slices across the bottom of the baking dish.
- Add a layer of half of bagel cubes, half of sausage and half of shredded cheese. Repeat layers.
- Whisk eggs. Add salt, pepper and cream; whisk again. Pour evenly over the top of the casserole. Cover with foil and refrigerate overnight.
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