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Breakfast Sausage Bread

 Breakfast Sausage Bread
Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio
32 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

  • 2 loaves (1 pound each) frozen white bread dough, thawed
  • 1/2 pound mild pork sausage
  • 1/2 pound bulk spicy pork sausage
  • 1-1/2 cups diced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 Eggland's Best Eggs
  • 2-1/2 cups (10 ounces) shredded mozzarella cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder

Directions

  • Allow dough to rise until nearly doubled.
  • Meanwhile, in a skillet over medium heat, cook and crumble sausage.
  • Add mushrooms and onion. Cook and stir until the sausage is browned
  • and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To
  • sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll
  • each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the
  • sausage mixture on each loaf to within 1 in. of edges. Roll up
  • jelly-roll style, starting at a narrow end; seal edges. Place on a
  • greased baking sheet. Bake at 350° for 25 minutes; brush with
  • beaten egg. Bake 5-10 minutes more or until golden brown. Serve
  • warm. Yield: 2 loaves.

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Breakfast Sausage Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 102 calories, 6 g fat (2 g saturated fat), 32 mg cholesterol, 176 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g protein.