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Stuffed Breakfast Bread Recipe

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4.3 from 49 reviews

  • Author: Diane
  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings

Description

This Stuffed Breakfast Bread is a savory casserole baked inside a hollowed-out loaf of Italian or sourdough bread. Filled with sautéed mushrooms, sausage, spinach, roasted red pepper, and a flavorful custard of eggs and cream, this dish is baked until golden and topped with melted cheese. It serves as an impressive and hearty breakfast or brunch centerpiece, combining bread, protein, and vegetables in one delicious, sliceable meal.

Ingredients

Vegetables and Bread

  • 1 stale Italian or Sourdough bread loaf (12 inches long)
  • 1 red bell pepper
  • 8 ounces white or baby bella mushrooms, sliced into 1/4 inch pieces (stems removed)
  • 6 ounces fresh baby spinach

Meat

  • 1 pound bulk sausage (e.g., Jimmy Dean)

Dairy and Eggs

  • 9 large eggs
  • 1½ cups regular whipping cream
  • 1 cup shredded cheese (Mozzarella, cheddar, Monterey Jack, Colby Jack, or provolone)

Seasonings and Oils

  • 2 teaspoons olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried marjoram
  • ¾ teaspoon dried basil
  • ¼ teaspoon cayenne pepper

Instructions

  1. Roast the Red Pepper: Preheat the oven to 400°F. Place the whole red bell pepper on a foil-lined roasting pan and cook for 25-30 minutes until the skin is blackened and puffed and the flesh is tender. Transfer the pepper to a small bowl and cover tightly with plastic wrap to steam and cool to room temperature.
  2. Prepare the Pepper: Peel off the blackened skin from the cooled pepper. Remove the stem and seeds, then chop the pepper into 1/2-inch pieces and set aside.
  3. Hollow the Bread: Using a sharp serrated knife, cut off the top of the bread loaf, creating a curved opening. Scoop out the interior bread, leaving about 3/4 inch of bread attached to the crust to form a sturdy bread bowl. Reserve the scooped bread for another use.
  4. Sauté Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and most liquid has evaporated. Transfer them to a medium bowl and drain any excess liquid.
  5. Cook Sausage: In the same skillet, sauté the bulk sausage over medium-high heat, breaking it up into small chunks until browned. Drain the cooked sausage in a mesh strainer to remove excess fat and liquid.
  6. Wilt Spinach with Sausage: Turn off the heat. Add fresh spinach to the warm skillet along with the drained sausage. Toss gently until the spinach wilts.
  7. Combine Mushroom Mixture: Add the drained mushrooms and chopped roasted bell pepper to the sausage and spinach mixture. Toss everything together well.
  8. Fill the Bread Bowl: Spoon the sausage-vegetable mixture evenly into the hollowed-out bread loaf and set aside.
  9. Make the Egg Custard: In a medium bowl, whisk together eggs, whipping cream, black pepper, kosher salt, oregano, marjoram, basil, and cayenne pepper until fully combined.
  10. Soak the Bread: Place the filled bread loaf on a sheet pan lined with parchment paper or foil sprayed with vegetable spray. Pour about half of the custard mixture over the filling, allowing it to soak into the bread for 10-15 minutes. Then add another cup of custard over it, cover lightly with plastic wrap, and refrigerate for 2 hours or overnight. Keep the remaining custard covered in the refrigerator.
  11. Preheat Oven and Prepare for Baking: Remove the bread casserole from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350°F.
  12. Finish Baking: Pour the remaining custard evenly over the stuffed bread. Sprinkle the shredded cheese on top. Tent the bread with foil and bake for 40 minutes. Then remove the foil and bake another 20-30 minutes until the eggs are set and the cheese is melted and slightly browned.
  13. Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes. Using a sharp serrated knife, cut the stuffed bread crosswise into 1½-inch-thick slices and serve warm.

Notes

  • Using stale bread is important to ensure it holds up to the custard without becoming too soggy.
  • The reserved inside bread can be used later for breadcrumbs or stuffing in other recipes.
  • Feel free to mix different cheese varieties for a more complex flavor.
  • Roasting the red pepper develops a sweet and smoky flavor that elevates the dish.
  • This dish can be prepared a day ahead; refrigerate after soaking and bake when ready.
  • If you prefer a spicier dish, increase the cayenne pepper slightly or add crushed red pepper flakes.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/stuffed-breakfast-bread-recipe/