RECIPE

Recipe

Deliver Maple Deliver Maple Flavor in Flavor in the Morning the Morning

MAPLE BREAKFAST BRAID

(Makes 2 braids)

1 package (16 ounces) breakfast sausage 1/4 cup maple syrup 2 eggs, beaten 1/2 cup green onions, sliced 2 Granny Smith apples, peeled and diced 1 1/2 cups dry herb stuffi ng mix 1 package (17 1/4 ounces) frozen puff pastry, thawed 2 egg whites 1 teaspoon water

It’s hard to beat a fresh, ovenbaked breakfast to start the day, especially one loaded with sausage and eggs complemented by the sweetness of diced apples and maple syrup. This Maple Breakfast Braid delivers a tempting fl avor combination perfect for a weekend morning with loved ones.

INSTRUCTIONS

Heat oven to 400 F.

In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffi ng mix.

Dust surface with fl our; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.

Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in fi lling. In bowl, beat egg whites and water; brush over pastry.

Repeat steps for second pastry sheet.

Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.

A Wonderful Breakfast Worth Waking Up For

Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise.

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight Apple Cinnamon French Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s fi lled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end.

It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait.

OVERNIGHT APPLE CINNAMON FRENCH TOAST CASSEROLE

Servings: 12 Nonstick cooking spray 1 package (20 ounces) French bread, cubed, divided 1 can (20 ounces) apple pie fi lling 9 eggs 1 cup half-and-half 2 teaspoons ground cinnamon 1 cup powdered sugar, plus additional (optional) 2 tablespoons milk, plus additional (optional)

INSTRUCTIONS

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple fi lling over bread. Top with remaining cubed French bread. Set aside.

In medium bowl, whisk eggs, halfand-half and cinnamon. Pour evenly over bread.

Cover with aluminum foil and chill overnight.

Heat oven to 325 F.

Remove foil and bake 50-60 minutes.

Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.