Stuffed Breakfast Loaf Recipe
Looking for something to make your taste buds crave for more? This Stuffed Breakfast Loaf recipe is what you want. If you have a lot of Meat Meatloaf on hand then you know its time to make some Stuffed Breakfast Loaf. Serve this tasty Breakfast as often as you like! One trial wont be enough for this Stuffed Breakfast Loaf recipe, I am sure you will be making it again!.
Ingredients
1 unsliced round French or sourdough bread
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 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 sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender.
Remove mixture and set aside; drain all but 1 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 the egg mixture and cover with remaining cheese.
Replace the bread top and wrap tightly with foil.
Bake at 400° for 25 minutes or until the filling is heated through.
Save removed bread for another use.
In a large skillet, cook sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender.
Remove mixture and set aside; drain all but 1 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 the egg mixture and cover with remaining cheese.
Replace the bread top and wrap tightly with foil.
Bake at 400° for 25 minutes or until the filling is heated through.
