Breakfast Sausage Bread Recipe
Ingredients
| 2 loaves (1 pound each) frozen white bread dough, thawed | ||
| 1/2 pound mild pork sausage | ||
| 1/2 pound hot pork sausage | ||
| Mushrooms | 1/2 Cup (16 tbs), diced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Eggs | 3 , shredded | |
| Dried basil | 1 Teaspoon | |
| Parsley flakes | 1 Teaspoon, dried | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Garlic powder | 1 Teaspoon | |
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.
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.
Chef
