Breakfast Sausage Bread

  Breakfast

Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves.

Breakfast Sausage Bread

Average Rating: 4.444444

TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
YIELD: 2 loaves (16 slices each).

Ingredients

  • 2 loaves (1 pound each) frozen white bread dough, thawed
  • 1/2 pound mild pork sausage
  • 1/2 pound bulk spicy pork sausage
  • 1-1/2 cups diced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 large eggs, divided use
  • 2-1/2 cups shredded mozzarella cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder

Instructions

  • 1. Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.
  • 2. Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.
  • 3. In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.

    Freeze option:
    Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

Nutrition Facts

1 slice: 102 calories, 6g fat (2g saturated fat), 32mg cholesterol, 176mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 5g protein.

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