Throughout the school year I never have to worry about making breakfast. I have students that come in later then most of the other students on a special bus. Because they come in so late there isn’t anyone to watch them in the cafeteria so I sit with them and eat breakfast at the same time they do. Most days I just have toast but when they are serving coffee cake or pancakes, I usually opt for that instead. In any case, I eat from the cafeteria and don’t both with making my own breakfast.
Summer is a different story. Many days I just go without eating breakfast but when I have things to do all day I quickly get hungry and need something to eat. I’ll make pancakes on occasion and many days I just have toast, but every now and then I want something more substantial. Enter the breakfast sausage bread.
When I started making this bread I just assumed it only made one loaf, but the loaf was so big I had to cut it in half and make it into two loaves. This is a great, hearty breakfast that combines bread, eggs, sausage, vegetables, and seasonings. It’s very filling and perfect for busy days. I made both loaves at the same time but the second loaf can be frozen before being baked and then defrosted and baked at a later date. That’s what I’ll do from now on. The bread gets golden brown and crisp on the outside but stays soft on the inside. The sausage, eggs, vegetables, and seasonings made for a lot of flavor and each bite is filled with a little bit of everything.
I also made this for a book club brunch. It was something I could make before everyone came and I just popped in into the oven when they arrived. It slices well and is easy to pick up with your fingers so there is no silverware required.
Breakfast Sausage Bread (adapted from Gourmet: Day to Day )
1 (1 lb.) loaf frozen wheat bread dough, thawed
1/2 lb. pork sausage
3/4 c. fresh mushrooms, diced
1/4 c. onion, minced
3 garlic cloves, minced
3/4 c. mozzarella cheese
1/2 t. basil
1 t. parsley
1/2 t. rosemary
1 t. black pepper
1. Spray a loaf pan and place the frozen bread dough in it. Cover and allow to thaw and rise 4-6 hours.
2. Once it has risen heat a large skillet over medium high heat. Crumble the sausage into the pan and saute for 5 minutes. add in the mushrooms, onion, and garlic. Cook until the sausage is browned and the vegetables are tender.
3. Allow the sausage mixture to cool for 15 minutes.
4. Preheat the oven to 350 degrees.
5. Beat two of the eggs in a bowl and then add to the sausage mixture. Mix well. Stir in the cheese, basil, parsley, pepper, and rosemary and mix well. Set aside.
6. Punch down the bread dough and roll into a 16 x 12 rectangle. Spread the sausage mixture on the bread dough leaving a 1 inch edge around the dough. Roll the bread up jelly roll style and pinch to seal the ends. Cut the dough in half.
7. Spray two loaf pans and place one half of the dough, seam side down, in each.
8. Bake for 25 minutes. Remove from the oven. Beat the remaining egg in a small bowl and brush on top of both loaves. Continue cooking for 5-7 minutes or until browned.
9. Remove from oven and place on a cutting board. Slice each loaf into 10-12 pieces.