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Breakfast Garbage Bread

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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.

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

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

Find it online: https://thefamilycooking.com/breakfast-garbage-bread/