Prep Time:10 mins
Cook Time:40 mins
Stand Time:5 mins
Total Time:55 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 6

Calories 731

% Daily Value *
Total Fat 45g57%
Saturated Fat 19g94%
Cholesterol 303mg101%
Sodium 1618mg70%
Total Carbohydrate 45g16%
Dietary Fiber 2g7%
Total Sugars 6g
Protein 38g76%
Vitamin C 14mg15%
Calcium 356mg27%
Iron 5mg28%
Potassium 486mg10%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Read More Recipe:- Sheet Pan Black Pepper Tofu and Broccoli


  1. 1 pound breakfast sausage
  2. 1 loaf Cuban bread, French loaf, or different “boat-shaped” bread
  3. 2 cups shredded Cheddar Jack cheese or Mexican mixture cheese, divided
  4. 6 large eggs
  5. 1/three cup heavy cream
  6. 1 teaspoon kosher salt
  7. half of teaspoon freshly ground black pepper
  8. 1/three cup finely chopped red bell pepper
  9. 1/4 cup thinly sliced green onion


Preheat the oven to 325 levels F (a hundred sixty five ranges C). Line a rimmed baking sheet with parchment.

Heat a large skillet over medium-excessive heat. Cook and stir sausage within the hot skillet till browned and crumbly, 5 to 7 mins. Drain any extra grease; set apart to chill slightly.

Using a serrated knife, trim off the pinnacle layer of bread to reveal the inner. Create a properly for the fillings via doing away with maximum of the bread on the interior. Place 3/four cup cheese along the bottom of the bread; place bread at the organized baking sheet.

Whisk eggs, cream, salt, and pepper together in a large bowl till well blended. Stir in cooked sausage, bell pepper, inexperienced onions, and closing cheese; pour combination into organized bread loaf.

Bake in the preheated oven until eggs are set, 35 to forty mins. Let stand five mins before cutting and serving.