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Wed, Mar 08 2017 post by Amber From dessertnowdinnerlater

Breakfast Stuffed French Bread

Our family LOVES to have breakfast for dinner! We usually do French toast, or pancakes, with scrambled eggs on the side, but I was thinking a huge breakfast sandwich would be fun to try.

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Hello! Amber here, from Dessert Now, Dinner Later! Our family LOVES to have breakfast for dinner! We usually do French toast, or pancakes, with scrambled eggs on the side, but I was thinking a huge breakfast sandwich would be fun to try, and that's how this Breakfast Stuffed French Bread came to be.

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Rhodes white bread works great for the French bread loaf. We put it in the fridge to thaw overnight. Then we took it out of the fridge in the morning, rolled it into a longer loaf, let it rise at room temperature, cut some slits with a serrated knife, and baked it fresh to use for dinner that night. This bread does not even compare to the cheap loaves of ready-made French bread at the store. Rhodes is way, WAY better! It's worth that extra baking step to have fresh bread.

Breakfast Stuffed French Bread

Then all you need is eggs, sour cream, sliced green onions, salt, pepper, shredded cheddar cheese, cooked and crumbled sausage, butter, and garlic salt. (My garlic salt has parsley in it, which I love.)

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Whisk the eggs, sour cream, and sliced green onions together. Season with salt and pepper. Melt 1 Tbsp of butter in a skillet and soft scramble the eggs. Set aside (keep warm).

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

You can buy pre-cooked sausage crumbles in the bacon/sausage refrigerated section of the grocery store (which is what I did), but you'll still want to heat them up before you stuff the French bread. If you buy a sausage roll, now would be a great time to cook and crumble it. Drain any fat. Keep the sausage warm until ready to assemble.


Cut the loaf in half width-wise. Flatten the inside of the bread slightly to make room for the fillings, by pressing down with your fist/fingers. Sprinkle 1 cup of cheese inside the bottom half. Top with scrambled eggs, then sausage crumbles. Place the remaining 1 cup of cheese inside the top half of the loaf. Stack the two halves together carefully, so as to not spill the filling.

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Transfer the loaf onto a large piece of foil. Melt 2 Tablespoons of butter and generously brush the top of the loaf of bread, then sprinkle with garlic salt, to taste. Tightly wrap the foil around the loaf, compacting it tightly.

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Place the foil wrapped bread onto a baking sheet. For a crisp loaf, bake at 425 degrees Fahrenheit for 12-15 minutes. For a softer loaf, bake at 350 degrees Fahrenheit for 20 minutes until the cheese is melted and the filling is hot. Be sure to periodically check the bottom of the loaf to keep it from browning too much.

Rhodes bread transforms into this delicious Breakfast Stuffed French Bread that works great for breakfast, brunch, or brinner (breakfast for dinner)!

Carefully unwrap the bread from the foil and place onto a cutting board. Cut with a serrated knife and enjoy warm! My husband liked his with hot sauce, but the kids and I loved it just the way it is. My 7 year old son ate 2 slices! Mom win! I hope your family enjoys it too!

Print

Breakfast Stuffed French Bread

Servings: 8 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 30-40 min

Breakfast Stuffed French Bread
2.0 / 5  (2 votes, 2 reviews )

Ingredients

1 loaf Rhodes white bread
8 large eggs
¼ cup sour cream
2 green onions, sliced
salt & pepper, to taste
2 cups shredded sharp cheddar (or other) cheese, divided
8 oz breakfast sausage, cooked, crumbled and drained of any fat (Can buy pre-cooked sausage crumbles– just heat them before filling the bread with it.)
3 Tbsp unsalted butter, divided
¼ - ½ tsp garlic salt

Instructions

Place 1 loaf Rhodes white bread on a greased baking sheet. Cover with sprayed plastic wrap. Let it thaw slightly without letting it rise too much. Remove the plastic wrap and roll the bread into a longer loaf (the length of the pan). Place the plastic wrap back on top of the bread and let rise at room temperature until double in size. Cut 5 slits diagonally across the top of the loaf with a serrated knife. Bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool. (TIP: Thaw loaf in the refrigerator overnight. Take it out of the fridge in the morning, roll it, and continue with the rising and baking instructions.)

Whisk the eggs, sour cream, and sliced green onions together. Season with salt and pepper. Melt 1 Tbsp of butter in a skillet and soft scramble the eggs. Set aside (keep warm).

Cook and crumble sausage; drain any fat. If using pre-cooked sausage crumbles, heat in microwave until hot (keep warm).

Cut the loaf of bread in half width-wise. Flatten the inside of the bread slightly to make room for the fillings, by pressing down with your fist/fingers. Sprinkle 1 cup of cheese inside the bottom half. Top with scrambled eggs, then sausage crumbles. Place the remaining 1 cup of cheese inside the top half of the loaf. Stack the two halves together carefully, so as to not spill the filling.

Transfer the loaf onto a large piece (or two smaller pieces) of foil. Melt 2 Tablespoons of butter and generously brush the top of the loaf of bread, then sprinkle with garlic salt, to taste. Tightly wrap the foil around the loaf, compacting it tightly.

Place the foil wrapped bread onto a baking sheet. For a crisp loaf, bake at 425 degrees Fahrenheit for 12-15 minutes. For a softer loaf, bake at 350 degrees Fahrenheit for 20 minutes until the cheese is melted and the filling is hot. Be sure to periodically check the bottom of the loaf to keep it from browning too much. Carefully unwrap the bread from the foil and place onto a cutting board. Cut with a serrated knife and enjoy warm!

2 Comments

Tiasa said on Mar 09, 2017
This is a yum breakfast, thanks for sharing Amber. I loved it.

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Darren P said on Mar 09, 2017
Well this is a great share Amber. Loved the breakfast idea.

I am an android app developer recently developed Pokesniper https://tutu-app.com/pokesniper/ to catch rare pokemon go pokemon's. You would love it.
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