Best Breakfast Sausage Bread Recipes

BREAKFAST SAUSAGE BREAD

Steps:

• 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., 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., 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.

BAKED CINNAMON BREAD CASSEROLE WITH AL FRESCO COUNTRY STYLE CHICKEN BREAKFAST SAUSAGE

Steps:

• 1. Place the bread cubes,sausage and cranberries into a lightly greased 3-quart shallow baking dish. Toss to mix evenly.
• 2. Beat the egg substitute, skim milk and vanilla extract and cinnamon in a medium bowl with a whisk.
• 3. Pour the egg mixture over the bread cubes.
• 4. Stir and press the bread cubes into the egg mixture to coat.
• 5. Refrigerate for 1 hour or overnight.
• 6. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.
• 7. Sprinkle with the confectioners' sugar. Serve with butter and syrup if desired.

FRENCH BREAD SAUSAGE BREAKFAST ROLL

Steps:

• Lightly grease a cookie sheet.
• Open the French loaf and find the crease.
• Unroll the loaf on a cookie sheet.
• Fry sausage into small pieces.
• Drain and put a line of sausage on the loaf.
• Roll over once or twice and put another line of sausage.
• Finish rolling over the loaf.
• Cook at preheated oven for 11-15 minutes.
• Cut into slices and serve topped with your favorite breakfast gravy. find a great recipe on this website.

BREAKFAST SAUSAGE BREAD ROLL

Steps:

• Thaw dough at room temperature until about double in size.
• Brown sausage with onions, oregano, and a dash of garlic powder. Drain.
• Separate one of the eggs, setting aside the white for later.
• Place the other egg and the egg yolk from above in large bowl with cheeses. Add sausage mixture and toss all together.
• Cover a cookie sheet with foil and flatten out dough to cover.
• Spread meat mixture over dough.
• Roll dough up in jelly-roll style (i.e., from long end to long end) with mixture inside. Pinch seam together to seal.
• Place seam-side down on cookie sheet. Brush top with reserved egg white.
• Bake at 350 degrees for 40 minutes.
• After baking allow to cool for 10 minutes, then cut into slices about 1-inch thick.

SAUSAGE-APPLE BREAKFAST BREAD

Steps:

• Preheat oven to 350°. Grease and flour a 9-in. round baking pan. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a large bowl, whisk flours, baking powder and salt. In another bowl, whisk eggs, brown sugar, apple cider and oil until blended. Add to flour mixture; stir just until moistened. Fold in apples and half of the sausage. Transfer to prepared pan., In a small bowl, mix oats, brown sugar and flour; cut in butter until crumbly. Stir in remaining sausage. Sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Serve warm. If desired, drizzle with maple syrup. Refrigerate leftovers.

BREAKFAST SAUSAGE BREAD

Steps:

• 1. Allow dough to rise until nearly doubled.
• 2. Meanwhile, in a skillet over medium heat, cook and crumble sausage.
• 3. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool.
• 4. Beat 1 egg; set aside.
• 5. To sausage mixture, add 2 eggs, cheese and seasonings; mix well.
• 6. Roll each loaf of dough into a 16x12" rectangle. Spread half the sausage mixture on each loaf to within 1" of edges. Roll jelly-roll style, starting at a narrow end; seal edges. Brush with beaten egg.
• 7. Place on greased cookie sheet and bake at 350 until golden brown.

SAUSAGE & APPLE BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375. Spray 1 1/2 quart casserole dish with cooking spray. Place rolls on cutting board and let stand 10 minutes to thaw.
• In non-stick skillet, heat sausage until brown and drain.
• In medium bowl, beat eggs, milk and syrup until well blended. Cut rolls into 3/4" cubes and place in the bowl with the egg mixture. Stir and coat all pieces. Add sausage and apple to mixture, stir & coat them as well. Pour into your casserole dish.
• Bake 30-40 minutes or until the rolls are puffed. Insert a knife into the center and when it comes out clean, they are done! Let stand 5 minutes before you serve.
• You can also add bacon in place of the sausage for a different taste.

SAUSAGE, EGG & CHEESE BREAKFAST BREAD BOATS RECIPE - (4.1/5)

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F. Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside. Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil. Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese. Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions. Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving. Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. NOTES: Make ahead: The sausage can be cooked and stored in a covered container in the refrigerator for up to 2 days until you're ready to assemble the egg boats. Storage: The foil-wrapped egg boats can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.

SAUSAGE AND APPLE BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Place rolls on cutting board; let stand 10 minutes to thaw. Meanwhile, in 10-inch skillet, heat sausage over medium-high heat, stirring constantly, until brown; drain.
• In medium bowl, beat eggs, milk and syrup until well blended. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir to coat. Stir in sausage and apple; pour into casserole.
• Bake 35 to 40 minutes or until puffed, golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

BREAKFAST SAUSAGE BREAD

Steps:

• Preheat oven to 350 degrees.
• Pam a 9x13.
• Layer 1: line it with one tube of crescent rolls.
• Layer 2: Brown & Drain sausage. Add on top of crescent rolls.
• Layer 3: Drain cottage cheese very well; add egg, garlic salt, onion powder & parmesan. Add on top of sausage.
• Layer 4: Add Mozzarella cheese.
• Layer 5: Top with crescent rolls.
• Bake for approximately 45 mins.