Easy Breakfast Casserole Loaf

Easy Breakfast Casserole Loaf is the perfect combination of hearty, cheesy, and savory, all baked inside a hollowed-out loaf of Italian bread.

I’ve been trying to find new ways to serve a satisfying breakfast without using up a whole carton of eggs, and this casserole loaf has become my go-to. Just four eggs, whisked with a bit of heavy cream, come together with cheese, sausage, and bell peppers to create a filling meal that serves up to 12 people (or 6 very hungry ones). Plus, it’s baked right in a bread loaf! At first I thought it was just a novelty, but I soon found out it was practical, too!

Like a classic breakfast casserole, it layers savory sausage, melted cheese, and eggs, baked together for a hearty meal. It also shares some delicious characteristics with a , the savory layered bread pudding made popular by (Workman, 1984). As the egg mixture soaks slightly into the crusty Italian bread, it creates a custardy, flavorful interior while the outer loaf stays golden and crisp.

Start with a Large Loaf

Grab a 16 oz. Italian bread loaf from your local grocery store. Its large size will hold all of the delicious fillings. Using a serrated knife, cut a long wedge from the top of the loaf, making sure not to slice through the bottom. Hollow out the loaf with your fingers, leaving about an inch of bread on all sides. Bonus tip: Save those bread scraps for homemade croutons or breadcrumbs (see recipe notes).

Layer the Flavors

Sprinkle half of the shredded mozzarella and sharp cheddar cheeses into the hollowed-out bread. The cheese acts as a barrier to prevent the egg mixture from seeping through too much.

Next, cook the mild breakfast sausage and chopped red bell pepper in a skillet over medium heat until the sausage is browned and crumbly, about 7 minutes. Drain the sausage on a paper towel-lined plate and then layer it over the cheese inside the loaf while it is still hot. The hot sausage will help melt the cheese, sealing the bottom layer.

Whisk the Egg Mixture

In a medium mixing bowl, or in a large liquid measure, whisk together four large eggs, 1/3 cup of heavy cream, and 1/4 teaspoon of salt. The cream gives the eggs a silky texture and helps them bake up fluffy and tender. This combination of ingredients is much like the egg mixture you’d whisk up for a quiche.

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Pour Over the Fillings

Slowly pour the whisked egg mixture over the sausage and cheese layers. The liquid will seep into every nook and cranny, binding all the delicious ingredients together. Take care to pour evenly so the egg mixture distributes throughout.

Add More Cheese and Bake

Top the loaf with the remaining mozzarella and cheddar cheese. Place it on a parchment-lined baking sheet to catch any spills, then pop it into a preheated 350°F oven. Bake for 50-60 minutes, or until the cheese is golden and bubbly and the eggs are set. Use a probe thermometer to ensure the center reaches 160°F. If the bread starts to brown too quickly, tent it with aluminum foil.

Fresh Toppings

Once out of the oven, let the loaf cool for about 10 minutes before slicing. For a fresh touch, sprinkle chopped scallions and parsley over the top. These bright green toppings add both color and flavor.

This Easy Breakfast Casserole Loaf is ideal for weekend brunches, holiday mornings, or any time you’re hosting a hungry crowd. I like to call it brunch bread, and it pairs beautifully with a side of fresh salsa for a tangy contrast. Serve it alongside fruit, crispy hash browns, or a simple green salad for a complete meal.

Enjoy!

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Source: http://feeds.feedburner.com/SprinkleBakes