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Stuffed Breakfast Loaf

 Stuffed Breakfast Loaf
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.
4-6 ServingsPrep: 20 min. Bake: 25 min.


  • 1 unsliced round French or sourdough bread (1 pound)
  • 4 ounces bulk Italian sausage
  • 4 ounces Jimmy Dean® Premium Pork Sausage Roll
  • 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


  • 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.

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Stuffed Breakfast Loaf (continued)

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.