Stuffed Breakfast Sourdough Loaf

Ingredients

• 6 large eggs (Soft-scrambled until just set and tender)
• 1 lb breakfast sausage
• 0.5 red bell pepper (Finely chopped)
• 0.5 cup onion (Chopped)
• 1 large sourdough or Italian loaf (Sliced horizontally and partially hollowed, leaving a sturdy shell)
• 1.5 cup shredded cheese (Cheddar, Monterey Jack, or a blend; divided into ¾ cup portions)
• 3 tbsp unsalted butter (Melted for brushing)
• 1 tsp garlic powder
• everything bagel seasoning (Optional; sprinkle lightly over the buttered loaf)

Steps

1. 1

   Heat the oven to 400°F.

2. 2

   Set a skillet over medium-low heat. Add the eggs and softly scramble them, cooking gently until just set but still tender. Transfer the eggs to a plate and set aside.

3. 3

   In the same skillet, cook the breakfast sausage over medium heat, breaking it up as it browns.

4. 4

   When the sausage is nearly cooked through, add the chopped red bell pepper and onion. Continue cooking until the vegetables are softened and the sausage is fully cooked, about 5–7 minutes. Remove the skillet from the heat.

5. 5

   Slice the loaf horizontally. Gently pull out some of the interior bread from both halves to create space for the filling, taking care not to tear through the crust.

6. 6

   Sprinkle ¾ cup of the shredded cheese evenly over the bottom half of the loaf.

7. 7

   Spoon the scrambled eggs over the cheese, followed by the sausage and vegetable mixture. Spread the filling into an even layer.

8. 8

   Finish with the remaining ¾ cup shredded cheese, then place the top half of the loaf back on.

9. 9

   Melt the butter and stir in the garlic powder. Brush the garlic butter generously over the top and sides of the loaf, then sprinkle lightly with the everything bagel seasoning if using.

10. 10

    Wrap the loaf tightly in foil and bake until heated through, about 15 minutes.

11. 11

    Remove the loaf from the oven, unwrap it, and let it rest briefly. Slice it into wedges with a serrated knife and serve hot.

Notes

Cool the sausage and vegetable mixture slightly before stuffing to reduce steam inside the loaf. Leave enough bread shell for the loaf to remain sturdy, and press the top on firmly before wrapping. If the top browns faster than desired, keep the loaf wrapped in foil until fully heated. Leftovers can be cooled, wrapped tightly, and refrigerated for up to 3 days; rewarm foil-wrapped wedges in a 350°F oven until hot, or microwave briefly and crisp in a toaster oven. The eggs and sausage-vegetable mixture may be prepared ahead, but assemble close to baking time so the bread does not soften. Mushrooms may replace the red pepper using the same volume, and spinach may replace the onion; cook spinach just until wilted.

Nutrition per serving

• breakfast
• brunch
• main
• baked
• stuffed bread
• high-protein
• make-ahead
• family-style