Easy Breakfast Casserole Loaf
This delicious breakfast casserole is baked right inside a hollowed-out Italian bread loaf, combining savory sausage, melted cheese, and a fluffy egg mixture. It’s a budget-friendly way to serve a crowd, using just four eggs to create a satisfying meal. Perfect for brunch, holidays, or any morning gathering! Serve with fresh salsa for a flavorful finishing touch.Yields 12 servings, or 6 hearty servings.
Equipment
- large baking sheet
- serrated knife
Ingredients
- 16 oz. Italian Bread 1 large loaf
- 3/4 cup shredded mozzarella cheese
- 3/4 cup sharp cheddar cheese
- 1 lb. mild breakfast sausage
- 1/2 cup chopped bell pepper red gives a nice color
- 4 large eggs
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 cup chopped scallions
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 350°F.
- Cover a large baking sheet with parchment paper.
- With a serrated knife, cut a wedge from the center of the bread loaf – be careful not to cut through the bottom of the loaf. The center can be cut into cubes and saved for homemade croutons (see notes).
- Hollow out the loaf with your fingers, leaving about an inch of bread on all sides. Save the scraps for breadcrumbs (see notes). Sprinkle half of the mozzarella cheese and half of the sharp cheddar cheese on the bottom of the hollow.
- In a large skillet, cook the sausage and chopped bell pepper together until well browned and crumbly, approximately 7 minutes. The peppers should be fork tender. Drain on a paper towel-lined plate. While still hot, spoon the sausage and pepper mixture inside the bread, over the cheese layer.
- In a mixing bowl or a large measuring pitcher, combine the eggs, heavy cream, and salt. Whisk thoroughly to combine. Pour evenly into the bread hollow over the sausage layer.
- Immediately transfer to the oven and bake for 50-60 minutes, or until the cheese is bubbly and browned and the eggs are set (160°F on an instant-read thermometer). If the bread starts to over-brown during baking, tent it with a piece of aluminum foil.
- Remove from the oven and let cool 10 minutes before slicing. Slice into pieces.
- Top with scallions and parsley just before serving. We love this served with a side of fresh salsa. Or serve it with a side salad for a complete meal.
Notes
Bread Scraps: If you’re wondering what to do with the bread scraps, don’t toss them!
Croutons: The middle bread scrap can be cut into 1-inch cubes, tossed with olive oil, salt, pepper, and your favorite seasonings, then baked at 375°F for 10-15 minutes until golden and crispy — perfect for homemade croutons.
Breadcrumbs: Tear the interior scraps into small pieces, spread them on a baking sheet, and bake at 300°F for 10-15 minutes until dry and lightly golden. Once cooled, pulse them in a food processor until fine. Store in an airtight container for up to a month to sprinkle on casseroles, pasta, or salads.
Tried this recipe?Let us know how it was!