Stuffed French Bread Breakfast

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #730

October 17, 2011



"For a while, I was queen of the breakfast casserole, but I wanted something a little different. This is so easy and so delicious it almost hurts. I always mix the filling the day before (or two days before), then fill the loaves just before baking. I've also done this with uncut hoagie-style buns for individual breakfast boats that don't require slicing."

Original is 8 servings

Nutritional

  • Serving Size: 1 (154.6 g)
  • Calories 349
  • Total Fat - 25.6 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 69.9 mg
  • Sodium - 960.4 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.8 g
  • Protein - 17.9 g
  • Calcium - 144.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350F.

Step 2

Slice loaf of bread in half lengthwise, then remove chunks from the inside, leaving about a 1/2-inch shell. Place bread chunks in a large bowl.

Step 3

Brown sausage, bacon, onion and bell pepper in a large skillet; drain.

Step 4

Combine sausage mixture with bread chunks, cheeses and milk.

Step 5

Fill hollowed out loaves with sausage and bread mixture.

Step 6

Wrap loaves in aluminum foil and bake for 30-45 minutes, until completely heated through.

Step 7

To serve, slice crosswise, into a total of eight pieces.

Tips


No special items needed.

0 Reviews

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