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Breakfast Sausage Bread

 

Breakfast Sausage Bread recipe
49

Yield

16

servings

Prep

60

min

Cook

25

min

Ready

85

min

Trans-fat Free, Low Carb
 

Ingredients

2 loaves bread dough
white, frozen, thawed
*
½ pound sausage
mild
½ pound hot italian sausages
*
1 ½ cups mushrooms
fresh, diced
*
½ cup onions
chopped
3 large eggs
2 ½ cups mozzarella cheese
shredded
*
1 teaspoon basil
*
1 teaspoon parsley flakes
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 and cool.

Beat 1 egg; set aside.

To sausage mixture, add 2 eggs, cheese and seasonings; mix well.

Roll each loaf of dough into a 16x12 inch rectangle.

Spread half the sausage mixture on each loaf to within 1 inch of edges.

Roll jelly-roll style, starting at a narrow end; seal edges.

Place on a greased baking sheet.

Bake at 350℉ (180℃) for 25 minutes; brush with beaten eggs.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 30266% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 847mg 35%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 40g
Vitamin A 6% Vitamin C 3%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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