Breakfast Sausage Bread
Breakfast Sausage Bread recipe
Yield
16 servingsPrep
60 minCook
25 minReady
85 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | loaves |
bread dough
white, frozen, thawed |
* |
| 226.8 | g |
sausage
mild |
|
| 226.8 | g |
hot italian sausages
|
*
|
| 355 | ml |
mushrooms
fresh, diced |
*
|
| 118 | ml |
onions
chopped |
|
| 3 | large |
eggs
|
|
| 591 | ml |
mozzarella cheese
shredded |
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
parsley flakes
crushed |
*
|
| 5 | ml |
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.
