STUFFED BREAKFAST LOAF
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.
Provided by Taste of Home
Time 45m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts :
BREAKFAST GARBAGE BREAD
Crumbled bacon and breakfast sausage mingle with potato tots, eggs and melted American cheese in this garbage bread, which is reminiscent of a breakfast sandwich or burrito. Serve it with lots of hot sauce or ketchup for early-morning tailgating or for a portable breakfast on a camping trip.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
- Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
- Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
- Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
- Toss the American cheese and Cheddar together in a small bowl until evenly combined.
- Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
- Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.
SUPER STUFFED MEATLOAF
Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.
Provided by CleopatrasCat
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
- Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
- Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
- Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 395.5 calories, Carbohydrate 18.5 g, Cholesterol 110.2 mg, Fat 23.7 g, Fiber 1.8 g, Protein 26.4 g, SaturatedFat 11.9 g, Sodium 705.5 mg, Sugar 3.5 g
BREAKFAST LOAF
Steps:
- Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use)., Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil., Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 439 calories, Fat 18g fat (9g saturated fat), Cholesterol 230mg cholesterol, Sodium 1083mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
STUFFED FRENCH BREAD BREAKFAST
This is not only easy, but really, really good. When I make it, I mix the filling the night before, then fill the loaves in the morning and bake.
Provided by Felix4067
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Slice loaf of bread in half lengthwise and hollow out. Place removed chunks in a large bowl.
- Brown sausage, bacon, onion, and bell peppers in a large skillet; drain.
- Mix sausage mixture with bread chunks, milk and cheeses.
- Fill hollowed out loaf halves with sausage and bread mixture.
- Wrap halves in aluminum foil, and bake for 30-45 minutes.
- Slice to serve.
Nutrition Facts : Calories 534.6, Fat 33.6, SaturatedFat 12.5, Cholesterol 81, Sodium 1056.7, Carbohydrate 33.2, Fiber 2.1, Sugar 1.1, Protein 23.4
STUFFED SOURDOUGH BREAD
This is a recipe I've been making for years. The original recipe came from Taste of Home magazine in '98. It is awesome! *I add garlic and swiss to mine, though.
Provided by Wildflour
Categories High In...
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the bread lengthwise and crosswise without cutting through the bottom crust into about 1" squares.
- Insert cheese between cuts.
- Combine butter, onions, garlic and poppy seeds, drizzle over the bread and cheese evenly.
- Wrap in foil, place on cookie sheet.
- Bake in 350º oven for 15 minutes.
- Uncover and bake 10 minutes longer or til cheese has melted.
- Serve warm, pull apart to eat!
Nutrition Facts : Calories 639.1, Fat 40.3, SaturatedFat 24.2, Cholesterol 109.2, Sodium 846.9, Carbohydrate 42.7, Fiber 2.6, Sugar 1.3, Protein 26.7
STUFFED FRENCH TOAST LOAF RECIPE BY TASTY
Here's what you need: cream cheese, egg, heavy cream, sugar, vanilla, brioche breads, eggs, milk, heavy cream, vanilla, ground cinnamon, nutmeg, salt, sugar, butter, sugar, strawberry, bananas, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350˚F (180˚C).
- For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
- For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
- Dip slices of brioche in egg mixture.
- Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
- Cover the slices with cheesecake filling and spread evenly.
- Layer another row of brioche slices and top with slices of strawberry and banana.
- Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
- Bake for 30 minutes covered, then 10 minutes uncovered.
- Let cool to room temperature.
- Invert the loaf onto a parchment paper-lined baking tray.
- Brush top of loaf with butter and sprinkle sugar over top.
- Broil on high for 5 minutes or until sugar starts to carmelize.
- Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 3 grams, Protein 16 grams, Sugar 29 grams
BACON, EGG, AND CHEESE-STUFFED LOAF
Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.
Provided by Jill Lightner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g
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