Eggcelent Sausage and Cheese Roll
6 Georgia fresh eggs
8 ounces cream cheese (softened and divided)
1/3 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
1 pound hot sausage
1 1/4 cup shredded cheddar cheese (divided)
Preheat oven 375 degrees.
Line the bottom and sides of a 12-inch x 8 1/2-inch x 1-inch pan with parchment paper sprayed with cooking spray.
Beat the eggs with wire whisk, set aside. Beat 2 ounces cream cheese and milk till smooth with mixer, add flour, salt and pepper until combined. Add beaten eggs, mix well. Pour into prepared pan. Bake 15-20 minutes.
While egg mixture is cooking, crumble and cook sausage till done. Drain excess grease using paper towel. Mix with remaining 6 ounces of cream cheese. Remove from oven when puffed and set. Spread with sausage mixture and sprinkle with 1 cup cheese.
Remove from pan by lifting parchment paper. Roll up peeling parchment paper away while rolling. Sprinkle top of roll with remaining 1/4 cup cheese. (May return to oven to melt cheese.)
Slice four hearty or six normal servings.
While cleaning out her files of old papers, Deborah Abercrombie noticed an envelope for an egg cooking contest she participated in almost 30 years earlier.
The Flowery Branch woman said she couldn’t believe she still had the 27-year-old paperwork from the third annual Georgia Egg Commission’s Egg Recipe Contest. She won third place that year when the competition was at Lakeshore Mall in Gainesville, she said.
“I went down stairs and pulled it up on the computer,” Abercrombie said. “Sure enough they were still having the contest. So I called and said I’d love to enter.”
The deadline for submissions was only two days away and Abercrombie had to come up with an original recipe as her submission. With no time to lose, Abercrombie said she spent the next day trying to come up with a recipe.
“You’re not going to believe this,” Abercrombie said. “But I made up the recipe that night. I sent it in the next day. I didn’t try it, I just knew that it would work. I just knew in my mind that it would work. So I sent it in.”
Abercrombie’s recipe, Eggcelent Sausage and Cheese Roll won first place in the Georgia Egg Commission’s 2013 Egg Recipe Contest on May 15 at the Georgia National Fairgrounds in Perry.
The contest required the recipe be original, serve four, use four whole eggs, be prepared in 60 minutes or less and meet the contest theme “Eggs, Any Way, Any Time, Any Place!”
Abercrombie said when it comes to cooking, simple is always best. She doesn’t want to make something that’s going to take a lot of time.
“There are some recipes that have, oh my goodness like 25 ingredients,” Abercrombie said. “Mine has six ingredients not counting salt and pepper. It’s so simple.”
Since winning, Abercrombie said her family has grown fond of the slightly spicy and filling breakfast.
Abercrombie whisked a few eggs at her sister Kay Herrin’s house Monday morning in Gainesville. Herrin said her sister has never entered a contest and not won, but this time she didn’t expect to win.
“I told Kay, no matter what happens I’m going to have fun,” Abercrombie said.
Herrin said her sister always enjoyed cooking eggs and would often pull a chair up to the kitchen counter as a child to help cook.
“Our mother was a good cook too,” Herrin said. “She was a good teacher.”
Both women grew up around chickens. Their grandfather, J.N. Wallis, was a successful businessman in the poultry industry. He died in 1928.
Herrin recalled having a daily routine of tending to the family’s chickens in the early mornings before school. The women shared a laugh about the memory of catching several hundred chickens one afternoon.
Since the contest will not be held again because the commission will disband at the end of June, Abercrombie said she will look for other competitions.
She eventually hopes to put together a recipe book and has compiled and personalized more than 75 recipes so far.
To view the other winning recipes from the competition, visit the Georgia Egg Commission website at www.georgiaeggs.org.