Breakfast Garbage Bread

Why You’ll Love This Recipe

I love Breakfast Garbage Bread because I get an entire breakfast wrapped inside warm, golden bread. Eggs, sausage, bacon, and cheese make every slice filling and flavorful.

I also like how flexible the recipe is. The idea behind garbage bread makes it easy for me to use different meats, cheeses, vegetables, and even leftovers I already have in my refrigerator.

It’s also convenient when I’m feeding several people. Instead of preparing individual breakfast sandwiches, I bake one large stuffed loaf and slice it when I’m ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound refrigerated pizza dough
• 6 large eggs
• 1 tablespoon milk
• 1 tablespoon unsalted butter
• 8 ounces breakfast sausage
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced green onions, optional
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, for egg wash
• 1 tablespoon water
• Everything bagel seasoning, optional
• Ketchup, hot sauce, or maple syrup for serving, optional

Directions

1. Prepare the Oven

I preheat my oven to 375°F (190°C) and line a large baking sheet with parchment paper.

I let refrigerated pizza dough sit at room temperature for about 15–20 minutes if it’s very cold because slightly warmer dough is easier for me to roll and shape.

2. Cook the Sausage

I place the breakfast sausage in a skillet over medium heat.

I break it into small pieces and cook until browned and completely cooked through. I drain away excess grease and transfer the sausage to a plate.

3. Prepare the Eggs

I crack the eggs into a bowl and whisk them with the milk, salt, and black pepper.

I melt the butter in a skillet over medium-low heat, add the eggs, and gently scramble them.

I remove the eggs from the heat while they’re still slightly soft because they’ll continue cooking inside the bread.

4. Roll Out the Dough

I place the pizza dough on a lightly floured work surface and roll or stretch it into a large rectangle, approximately 10×14 inches.

I try to keep the thickness relatively even so the bread bakes consistently.

5. Add the Cheese

I sprinkle most of the cheddar and mozzarella over the dough, leaving a border of about 1 inch around the edges.

The cheese helps hold the other breakfast fillings together once it melts.

6. Add the Breakfast Fillings

I spread the scrambled eggs evenly over the cheese.

I add the cooked sausage, crumbled bacon, and optional green onions, then finish with the remaining cheese.

I avoid piling too much filling near the edges because I need enough uncovered dough to seal the loaf.

7. Roll the Bread

Starting with one long side, I carefully roll the dough around the filling like a jelly roll.

I pinch the seam and both ends firmly to seal the bread and help prevent melted cheese from escaping during baking.

8. Transfer to the Baking Sheet

I place the stuffed loaf seam-side down on my prepared baking sheet.

I gently shape it into an even loaf without pressing too firmly.

9. Add the Egg Wash

I whisk one egg with 1 tablespoon of water.

I brush the mixture over the top and sides of the dough. If I’m using everything bagel seasoning, I sprinkle it over the top.

I cut a few small slits in the dough so steam can escape.

10. Bake

I bake the Breakfast Garbage Bread for about 25–30 minutes, or until the outside is deeply golden and the dough is fully baked.

If the surface starts becoming too dark before the bread is ready, I loosely cover it with aluminum foil.

11. Rest and Slice

I let the bread rest for about 10 minutes before cutting it.

This gives the melted cheese and filling a chance to settle, which helps me get cleaner slices.

I serve the bread warm with ketchup, hot sauce, or a little maple syrup if desired.

Servings and Timing

I make one large stuffed loaf with this recipe and usually cut it into about 8 slices.

• Prep time: 25 minutes
• Bake time: 25–30 minutes
• Resting time: 10 minutes
• Total time: about 1 hour
• Servings: 6–8

Variations

Ham and Cheese Breakfast Garbage Bread

I replace the sausage and bacon with diced cooked ham. I pair it with scrambled eggs and plenty of cheddar or Swiss cheese for a simpler variation.

Veggie Breakfast Garbage Bread

I leave out the meat and use sautéed bell peppers, onions, mushrooms, and spinach. I cook the vegetables first so excess moisture doesn’t make the bread soggy.

Spicy Breakfast Garbage Bread

I use spicy breakfast sausage, Pepper Jack cheese, and diced jalapeños. I also serve the finished slices with hot sauce.

Hash Brown Breakfast Garbage Bread

I add a thin layer of cooked, crispy hash browns along with the eggs, sausage, and cheese. I make sure the potatoes aren’t overly greasy or wet before adding them.

Southwest Breakfast Garbage Bread

I fill the dough with scrambled eggs, cooked chorizo, cheddar or Pepper Jack cheese, bell peppers, and green onions. I serve it with salsa and avocado.

Storage/Reheating

I let leftover Breakfast Garbage Bread cool before placing it in an airtight container. Because the filling contains cooked eggs, meat, and cheese, I refrigerate leftovers promptly and keep them for up to 3–4 days.

For reheating, I prefer placing slices in a 350°F (175°C) oven or air fryer until they’re heated through. This helps me restore the crisp texture of the bread.

I can also microwave individual slices when I need a faster option, although the bread becomes softer.

For longer storage, I freeze individual cooled slices for up to 2 months. I wrap them tightly and place them in a freezer-safe container. I thaw them overnight in the refrigerator before reheating.

FAQs

Why is it called Garbage Bread?

I use the name because this style of stuffed bread can hold a generous mixture of different fillings. It’s also a great way for me to use ingredients or leftovers I already have available rather than following one rigid combination.

How do I keep Breakfast Garbage Bread from getting soggy?

I make sure my sausage and bacon are well drained and my scrambled eggs aren’t watery. When I add vegetables, I cook off their excess moisture first. I also let hot fillings cool slightly before placing them on the dough.

Can I make Breakfast Garbage Bread ahead of time?

Yes. I prefer baking the bread ahead, refrigerating it, and reheating slices when needed. I can also prepare the individual fillings in advance and assemble the loaf closer to baking time.

How do I keep the filling from leaking out?

I leave a clean border around the dough, avoid overfilling the bread, and firmly pinch the seam and ends closed. I also bake the loaf seam-side down so the weight of the bread helps keep it sealed.

Can I use crescent dough instead of pizza dough?

Yes. I can use crescent roll dough for a softer, richer variation. I press the seams together before adding the filling and watch the bread carefully because crescent dough may bake faster than pizza dough.

Conclusion

Breakfast Garbage Bread is one of my favorite recipes when I want a complete savory breakfast wrapped inside a golden loaf. I love cutting through the crisp bread to reveal layers of scrambled eggs, sausage, bacon, and melted cheese.

Breakfast Garbage Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Breakfast Garbage Bread wraps fluffy scrambled eggs, savory breakfast sausage, crispy bacon, and melted cheese inside golden pizza dough. Slice this hearty stuffed loaf for an easy breakfast, brunch, or make-ahead morning meal.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 1 pound refrigerated pizza dough
• 6 large eggs
• 1 tablespoon milk
• 1 tablespoon unsalted butter
• 8 ounces breakfast sausage
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced green onions, optional
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, for egg wash
• 1 tablespoon water
• Everything bagel seasoning, optional
• Ketchup, hot sauce, or maple syrup for serving, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Let very cold pizza dough sit at room temperature for 15–20 minutes to make it easier to shape.
2. Cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces, until browned and completely cooked through. Drain excess grease and set aside.
3. Whisk 6 eggs with the milk, salt, and black pepper. Melt the butter in a skillet over medium-low heat, add the eggs, and gently scramble until slightly soft. Remove from the heat.
4. Roll or stretch the pizza dough on a lightly floured surface into an approximately 10×14-inch rectangle.
5. Sprinkle most of the cheddar and mozzarella over the dough, leaving about a 1-inch border around the edges.
6. Spread the scrambled eggs over the cheese. Add the cooked sausage, crumbled bacon, and optional green onions, then sprinkle with the remaining cheese.
7. Starting from one long side, carefully roll the dough around the filling like a jelly roll. Firmly pinch the seam and both ends closed.
8. Transfer the loaf to the prepared baking sheet seam-side down and gently shape it into an even loaf.
9. Whisk the remaining egg with 1 tablespoon water and brush the egg wash over the top and sides. Sprinkle with everything bagel seasoning if desired and cut a few small slits in the top for steam to escape.
10. Bake for 25–30 minutes, until deeply golden and the dough is fully baked. Loosely cover with foil if the exterior browns too quickly.
11. Let the bread rest for about 10 minutes before slicing. Serve warm with ketchup, hot sauce, or maple syrup if desired.

Notes

• Drain the sausage and bacon thoroughly and avoid watery scrambled eggs to prevent a soggy loaf.
• Let hot fillings cool slightly before adding them to the pizza dough.
• Leave a clean border around the dough and avoid overfilling so the loaf can be sealed securely.
• For a ham and cheese version, replace the sausage and bacon with diced cooked ham.
• For a vegetarian version, use sautéed bell peppers, onions, mushrooms, and spinach, cooking away excess moisture before assembling.
• For extra heat, use spicy sausage, Pepper Jack cheese, jalapeños, and hot sauce.
• Cooked crispy hash browns can be added in a thin layer for a heartier filling.
• Refrigerate leftovers in an airtight container for up to 3–4 days or freeze individual slices for up to 2 months.
• Reheat slices in a 350°F (175°C) oven or air fryer for a crisper exterior.

Nutrition

• Serving Size: 1 slice
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 1050 mg
• Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 245 mg