Stuffed Breakfast Loaf

Name: Stuffed Breakfast Loaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings.
Ingredients: 1 unsliced round French or sourdough bread (1 pound); 4 ounces bulk Italian sausage; 4 ounces bulk pork sausage; 1/4 cup chopped onion; 1/4 cup chopped green pepper; 1/4 cup sliced fresh mushrooms; 4 large eggs, lightly beaten; 1/2 cup each shredded Monterey Jack and cheddar cheese

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.

Ingredients

1 unsliced round French or sourdough bread (1 pound)
4 ounces bulk Italian sausage
4 ounces bulk pork sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sliced fresh mushrooms
4 large 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.