Breakfast Sausage Bread

I’m not too big into breakfast. Pancakes and waffles while delicious aren’t usually my bag (except for my husbands grandma-she makes AMAZING pancakes). Ordinarily for us, breakfast happens quickly because we get up at an ungodly hour Monday through Friday and if it doesn’t pour into a cereal bowl it isn’t happening.
Luckily I made this on a Sunday morning when I could take my time and eat at a decent time in the morning. We enjoyed this bread so much! Hubby and I both agreed that this will definitely be made again and I’m pretty sure it just got added to our Christmas morning breakfast menu.

The original recipe makes 2 huge loaves, so I cut the recipe in half. I’ve reflected the changes below.

Breakfast Sausage Bread
Adapted from here

Ingredients

1 (1 pound) loaf frozen white bread dough, thawed
1/2 pound mild pork sausage
3/4 cup diced fresh mushrooms
1/4 cup chopped onion
2 eggs
1 1/4 cups shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes

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. Cool. Beat 1 egg, set aside. To sausage mixture, add 1 egg, cheese and seasonings; mix well. Roll loaf of dough into a 16-in. x 12-in. rectangle. Spread the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.

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