Stuffed Breakfast Loaf – a delicious recipe with bread, Italian sausage, pork sausage, onion, green pepper, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use.
2
In a large skillet, cook the sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender. Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat.
3
Place bread bottom on a large sheet of foil. Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400u00b0 for 25 minutes or until filling is heated through.
282
kcal
Calories
19
g
Fat
4
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 unsliced round French or sourdough bread (1 pound), 4 ounces bulk Italian sausage, 4 ounces bulk pork sausage, 1/4 cup chopped onion, and more.
Yes, Stuffed Breakfast Loaf falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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