Stuffed Breakfast Loaf Recipe

Stuffed Breakfast Loaf Recipe photo by Taste of Home

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My favorite hobby for the past 38 years has been collecting cookbooks. Presently I have close to 500! I found this recipe in one of my favorite books and it's been part of our holiday breakfast tradition for years.

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Stuffed Breakfast Loaf Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4-6 Servings

20 25 45

Ingredients

1 unsliced round French or sourdough bread (1 pound)
4 ounces Johnsonville® Ground Sausage
4 ounces bulk pork sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sliced fresh mushrooms
4 eggs, lightly beaten
1/2 cup each shredded Monterey Jack and cheddar cheese

Directions

Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use.
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.
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 400° for 25 minutes or until filling is heated through. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 256 calories, 19 g fat (8 g saturated fat), 181 mg cholesterol, 430 mg sodium, 8 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Stuffed Breakfast Loaf in Cookin' Up Country Breakfasts Cookbook , p20