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Breakfast Stuffed French Bread

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings


  • 1 loaf Rhodes white bread
  • 8 large eggs
  • 1/4 cup sour cream
  • 2 green onions, sliced
  • salt & pepper, to taste
  • 2 cups shredded sharp cheddar (or other cheese), divided
  • 8 oz breakfast sausage, cooked, crumbled and drained of any fat (Can buy pre-cooked sausage crumbles– just heat them before filling the bread with it.)
  • 3 Tbsp unsalted butter, divided
  • 1/4 - 1/2 tsp garlic salt


  • Place 1 loaf Rhodes white bread on a greased baking sheet. Cover with sprayed plastic wrap. Let it thaw slightly without letting it rise too much. Remove the plastic wrap and roll the bread into a longer loaf (the length of the pan). Place the plastic wrap back on top of the bread and let rise at room temperature until double in size. Cut 5 slits diagonally across the top of the loaf with a serrated knife. Bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool. (TIP: Thaw loaf in the refrigerator overnight. Take it out of the fridge in the morning, roll it, and continue with the rising and baking instructions.)
  • Whisk the eggs, sour cream, and sliced green onions together. Season with salt and pepper. Melt 1 Tbsp of butter in a skillet and soft scramble the eggs. Set aside (keep warm).
  • Cook and crumble sausage; drain any fat. If using pre-cooked sausage crumbles, heat in microwave until hot (keep warm).
  • Cut the loaf of bread in half width-wise. Flatten the inside of the bread slightly to make room for the fillings, by pressing down with your fist/fingers. Sprinkle 1 cup of cheese inside the bottom half. Top with scrambled eggs, then sausage crumbles. Place the remaining 1 cup of cheese inside the top half of the loaf. Stack the two halves together carefully, so as to not spill the filling.
  • Transfer the loaf onto a large piece (or two smaller pieces) of foil. Melt 2 Tablespoons of butter and generously brush the top of the loaf of bread, then sprinkle with garlic salt, to taste. Tightly wrap the foil around the loaf, compacting it tightly.
  • Place the foil wrapped bread onto a baking sheet. For a crisp loaf, bake at 425 degrees Fahrenheit for 12-15 minutes. For a softer loaf, bake at 350 degrees Fahrenheit for 20 minutes until the cheese is melted and the filling is hot. Be sure to periodically check the bottom of the loaf to keep it from browning too much. Carefully unwrap the bread from the foil and place onto a cutting board. Cut with a serrated knife and enjoy warm!


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