Stuffed Breakfast Bread
Cook Time
60
mins
Calories
599
Serving Size
8
Carbs
23.6
Fat
10.9
Protein
29.5
description
This stuff feeds everyone!
ingredients
- 2 1/2 cups frozen potato tots
- One 12-ounce package pork breakfast sausage (cooked and crumbled)
- 10 strips bacon (8 ounces, cooked and crumbled)
- 5 large eggs (Soft boiled)
- 2 cups grated American cheese (6 ounces)
- 2 cups grated white Cheddar (6 ounces)
- All-purpose flour, for dusting
- 1 1/2 pounds store-bought pizza dough
- Ketchup and/or hot sauce, for serving
directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Set aside
- Lower the oven to 400 degrees F.
- Meanwhile, cook your sausage in the skillet over medium heat until browned. Break up into crumbles, drain, and set aside
- Then cook your bacon in the skillet over medium heat until done. Drain, let cool, crumble, and set aside
- Slice your soft boiled eggs into quarters. (You can also scramble the eggs if you don't like the soft boiled)
- Mix american cheese and white cheddar together in a bowl.
- Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface.
- Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides.
- Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle.
- Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash.
- Bake until the bread is golden brown all over, about 40 minutes.
- Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.