Intro

Soft, pillowy dough stuffed with savory sausage, creamy scrambled eggs, and a hint of spicy-sweet pepper jelly. These kolaches are the perfect grab-and-go breakfast or brunch centerpiece with a Southern twist.

FEATURED STANDOUTS

Sausage Patties

Breakfast sausage patties are often seasoned with aromatic sage, robust black pepper, and garlic. Sausage has the perfect amount of richness and fat for not weighing down your kolaches and pairing perfectly with the tangy pepper jelly.

Eggs

Eggs are the perfect addition to any breakfast kolache not only do they add protein and richness but they are that classic breakfast pairing that makes the dish feel complete.

Pepper Jelly

This unique ingredient is the star that bridges the sweet and savory divide. Its complex flavor profile combines the vibrant sweetness of fruit with a gentle, often nuanced, chili heat, providing an unexpected yet delightful kick. For this recipe I used the store bought brand. Use your favorite brand to make this recipe super special.

Molasses

A key player in the dough, molasses imparts a deep, dark, and thick sweetness. Its flavor is robust, often described as slightly bitter, smoky, or possessing a rich caramel-like depth, contributing to the kolache’s distinctive character and color.

All-Purpose Flour

Serving as the neutral base for the kolache dough, all-purpose flour provides the necessary structure and texture. Its mild flavor allows the other ingredients to shine, while its absorbent qualities ensure a well-integrated and tender baked good.

TIPS & TRICKS FOR THE BEST SAUSAGE EGG AND PEPPER JELLY KOLACHES

Dough Perfection

The key to soft, tender kolaches lies in proper dough proofing. Allow the dough to rise in a consistently warm, draft-free environment. This encourages the yeast to activate fully, resulting in an airy and pliable texture that is a hallmark of excellent kolaches.

Flavorful Sausage & Egg

Begin by cooking the sausage patties in a well-seasoned cast iron pan. This not only ensures even cooking but also allows the rendered fat and savory drippings to create a flavorful base. After removing the sausage, use the same pan to scramble the eggs. The residual flavors from the sausage will infuse the eggs, adding an unparalleled richness and depth that elevates the entire filling.

The Golden Finish

For a visually appealing and subtly enhanced flavor, brush the tops of the formed kolaches with a small amount of diluted pepper jelly before baking. This creates a beautiful glossy, golden-brown crust, and the gentle heat of the oven further caramelizes the jelly, intensifying its sweet and spicy notes.

Smaller, Snackable Bites

For appetizers, party platters, or simply a more manageable portion, consider dividing the dough into smaller pieces before shaping. This will yield charming mini-kolaches. Remember to adjust the baking time accordingly, as smaller items will cook more quickly. Keep a close eye on them to prevent over-baking.

Inclusive Adaptations

Convenience & Dietary Choices

For those short on time or seeking plant-based options, pre-cooked sausage patties are a fantastic shortcut. Alternatively, a variety of vegetarian sausage alternatives are available, providing similar savory flavors and textures without compromising the integrity of the dish.

Ease of Handling

Working with dough can sometimes be challenging, especially for those with limited dexterity or when assembling with one hand. Slightly chilling the dough before shaping can firm it up, making it less sticky and significantly easier to handle and form into consistent kolaches.

Allergy-Friendly Alternatives

For individuals with egg allergies or sensitivities, or those following a vegan diet, several excellent substitutes are available. Plant-based egg alternatives, often made from ingredients like mung bean or tofu, can mimic the texture and binding properties of regular eggs. Pasteurized liquid eggs also offer a convenient and safe option for those needing to avoid raw egg handling.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast-iron skillet

Mixing bowl

Whisk

Parchment paper

Baking sheet

SIMILAR INGREDIENTS TO

DARK CHOCOLATE AND CHERRY MUFFINS

FRENCH TOAST MUFFIN CUPS

BLUEBERRY AND ALMOND OATMEAL MUFFINS

ENJOY THIS RECIPE WITH

SMALL BATCH STRAWBERRY JAM

HOMEMADE CHEX GRANOLA PARFAIT

SAUSAGE, SUNDRIED TOMATO, AND SPINACH ROLLED EGG KOLACHES

RECIPE

Marissa Bolden

Sausage Egg and Pepper Jelly Kolaches

Soft, pillowy dough stuffed with savory sausage, creamy scrambled eggs, and a hint of spicy-sweet pepper jelly. These kolaches are the perfect grab-and-go breakfast or brunch centerpiece with a Southern twist.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 8 kolaches

Ingredients Method Notes

Ingredients

  

• Dough Ingredients:
• 1 tsp yeast
• 1 tsp sugar
• 1 tsp molasses
• 1½ cups warm water
• 3½ cups all-purpose flour
• 2 tsp salt
• 1 tsp oil
• Filling Ingredients:
• 8 cooked sausage patties
• 6 eggs whisked and scrambled
• 1 tsp salt
• 1 tsp black pepper
• ½ cup pepper jelly

Method

 

1. Prepare the Dough (ahead of time):
2. Combine sugar, molasses, yeast, and warm water. Let sit for 2 minutes to allow yeast to bloom.
3. Add flour, salt, and oil. Knead by hand for about 7 minutes until smooth, forming a snappy ball.
4. Let the dough sit for 3 hours, punching it down once after 2 hours.
5. Prepare the Filling:
6. Sear sausage patties in a cast-iron skillet until cooked through; set aside to cool.
7. Turn off the heat and scramble the whisked eggs using the residual warmth in the skillet.
8. Combine scrambled eggs with salt and pepper.
9. Assemble and Bake:
10. Portion the dough into eight balls, roughly the size of doughnut holes.
11. Spray parchment paper with cooking spray and press each dough ball to palm size.
12. Place a tablespoon of pepper jelly onto each dough circle, followed by a serving of sausage and egg mixture.
13. Pinch the dough edges together to seal, forming a dumpling shape. Place seam-side down on the prepared parchment paper.
14. Whisk a small amount of pepper jelly with water and brush the mixture over the tops of the dough balls.
15. Bake at 375°F for 14-16 minutes, or until golden brown and bubbly.

Notes

You will have leftover dough. Portion about 1 oz of dough per kolaches unless you like them thicker.

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