Stuffed Breakfast Loaf Food

STUFFED FRENCH BREAD BREAKFAST

Steps:

• Preheat oven to 350°F.
• Slice loaf of bread in half lengthwise and hollow out. Place removed chunks in a large bowl.
• Brown sausage, bacon, onion, and bell peppers in a large skillet; drain.
• Mix sausage mixture with bread chunks, milk and cheeses.
• Fill hollowed out loaf halves with sausage and bread mixture.
• Wrap halves in aluminum foil, and bake for 30-45 minutes.
• Slice to serve.

BACON, EGG, AND CHEESE-STUFFED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
• Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
• Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

STUFFED BREAD

Steps:

• Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
• Roll from top to bottom.
• Brush on beaten egg and sprinkle with garlic powder.
• Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.

HAM, POTATO & CHEESE STUFFED LOAF

Steps:

• Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
• Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
• Mix the crème fraîche, cheddar and parsley, then season really well.
• Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
• Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
• Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.