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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My favorite hobby for the past 38 years has been collecting cookbooks. Presently I have close to 500! I found this recipe in one of my favorite books and it's been part of our holiday breakfast tradition for years. Ingredients:
1 unsliced round french or sourdough bread (1 pound) |
4 ounces bulk italian sausage |
4 ounces bulk pork sausage |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup sliced fresh mushrooms |
4 eggs, lightly beaten |
1/2 cup each shredded monterey jack and cheddar cheese |
Directions:
1. Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use.
2. In a large skillet, cook the sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender. Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat.
3. Place bread bottom on a large sheet of foil. Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400° for 25 minutes or until filling is heated through. Yield: 4-6 servings.
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