This Breakfast Stuffed French Bread is a giant breakfast sandwich: soft scrambled eggs, savory sausage, and sharp cheddar stuffed into a freshly baked French loaf. Swap in your favorite meats or cheeses to customize it.
At our house, breakfast for dinner—“brinner”—is a regular favorite. While pancakes and French toast are often on the table, sometimes you want a completely savory meal. That’s when this Breakfast Stuffed French Bread shines. It’s essentially one large, shareable breakfast sandwich that’s easy to make and loved by everyone.
This dish simplifies dinner: bake one loaf and fill it with fluffy eggs, seasoned sausage, and melted cheese. I used pre-cooked sausage crumbles to save time, and adding a buttery garlic-salt glaze before baking took it over the top. My family asked for it again immediately—and my seven-year-old ate two generous slices.
Bread matters in this recipe. Store-bought, fully baked loaves can be convenient but often lack flavor and texture. I prefer using Rhodes white bread dough to bake a fresh loaf—it’s soft, flavorful, and works great for shaping into a French-style loaf. I’ve used Rhodes for pizza and dinner rolls and it gives a noticeable difference in taste and freshness.
One tip for extra-fluffy scrambled eggs: add a bit of sour cream to the eggs before cooking. It keeps them tender and creamy, which pairs perfectly with the salty sausage and sharp cheddar. The result is a warm, cheesy, savory loaf that slices easily and serves a crowd.
This recipe is flexible: swap the sausage for bacon, ham, or a vegetarian sausage, and use any melting cheese you like. It’s easy to scale and makes a satisfying meal for breakfast, brunch, or dinner. Enjoy it warm straight from the oven—perfect for family gatherings or a simple weeknight treat.
Breakfast Stuffed French Bread
Ingredients
- 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 and crumbled (or pre-cooked crumbles)
- 3 Tbsp unsalted butter, divided
- 1/4–1/2 tsp garlic salt
Instructions
- Place the Rhodes loaf on a greased baking sheet. Cover with sprayed plastic wrap and let thaw slightly without over-rising. Remove wrap, roll the loaf to fit the pan length, cover again, and let rise at room temperature until doubled. Cut five diagonal slits across the top. Bake at 350°F for 15–20 minutes until golden. Cool.
- Whisk eggs, sour cream, and sliced green onions; season with salt and pepper. Melt 1 Tbsp butter in a skillet and soft-scramble the eggs. Keep warm.
- Cook and crumble the sausage; drain fat. If using pre-cooked crumbles, heat until hot and keep warm.
- Slice the loaf in half width-wise. Gently flatten the inside of each half to make room for fillings. Sprinkle 1 cup cheese on the bottom half, add scrambled eggs, then sausage. Add the remaining 1 cup cheese to the top half. Carefully reassemble the loaf.
- Place the filled loaf on foil. Melt 2 Tbsp butter and brush the top; sprinkle with garlic salt. Wrap tightly in foil, compacting slightly.
- Place the foil-wrapped loaf on a baking sheet. For a crisp crust, bake at 425°F for 12–15 minutes. For a softer crust, bake at 350°F for about 20 minutes until cheese is melted and filling is hot. Watch the bottom so it doesn’t brown too much. Unwrap carefully, slice with a serrated knife, and serve warm.
Notes
Tip: Thaw the loaf in the refrigerator overnight. Remove it in the morning, shape, and continue with rising and baking. Swap fillings to taste—bacon or ham work well—and add herbs or hot sauce for extra flavor.
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