• A Taste of Down Home

Quarantine Cooking: Sausage Breakfast Loaf

If you are like me, you have been trying to think of new and creative ways to prepare meals at home for your family while we are all quarantined. Preparing spaghetti and chicken fingers gets old pretty quick when you eat at home every day.


Recently, I have been watching numerous YouTube cooking videos to help spark new ways of preparing meals. For example, last weekend we had ‘soul food’ inspired meals that consisted of dishes such as, Smothered Chicken N’ Gravy, which is fried chicken legs and thighs smothered in a seasoned brown gravy, Seasoned Collard Greens, and Cast-iron Skillet Mac N’ Cheese. I will elaborate about those in a future column. Nevertheless, in times like these, I encourage everyone to research new and inventive ways to prepare meals for your family. You never know when you might stumble across a ‘keeper’ recipe.

One ‘keeper’ recipe that I have been making for my family for years is a ‘Sausage Breakfast Loaf.’ I discovered the recipe in an old Taste of Home magazine in the early 2000’s, but I adapted it to fit our taste.


This is one of my favorite breakfast meals to prepare, and it would be a quick and easy meal to serve your family while most people are eating at home right now during the quarantine.


It starts off with a roll of refrigerated pizza dough, and then you add sautéed pieces of smoked sausage, scrambled eggs, a few seasonings, and lots of gooey mozzarella cheese. It looks like you spent hours preparing it, but the prep time is around twenty minutes or less. I highly recommend this dish, and your family will thank you for making it. Trust me!

 

 

Sausage Breakfast Loaf

Makes approx. 6 servings

Ingredients: 1 lb. smoked sausage, diced 2 tbsp. butter 1-1/2 cups Mozzarella Cheese 3 - Large Eggs ½ tsp. onion salt ½ tsp. garlic salt 1 - tube, 10oz., refrigerated pizza dough

Directions:

  1. Preheat oven to 350 degrees.

  2. In a large skillet, sauté the sausage in butter, and set aside.

  3. In the same skillet, scramble 2 of the eggs. In a large bowl, mix the sausage, egg, cheese, onion salt, and garlic salt together.

  4. Unroll the pizza dough, and roll out into a 12” x 8” rectangle.

  5. Spread sausage mixture down the center of the dough. Bring both sides of the dough over to the middle and pinch seams to seal.

  6. Place seam side down on a greased baking sheet; tuck ends under.

  7. Beat the remaining egg, and brush over the top.

  8. Bake for 25-30 minutes, or until golden brown.

Tips: Freshly grated cheese is best for optimum taste. You can add more or less seasonings to taste. You can scramble more than 2 eggs if you prefer more egg. If you like a spicier sausage, try Andouille smoked sausage. The egg wash makes for a better presentation of your dish.

Adapted from Taste of Home



 

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