Why You’ll Love Stuffed Breakfast Loaf Recipe

I love this recipe because it combines everything I crave at breakfast into one easy-to-serve dish. I get crispy bread on the outside, soft and creamy eggs on the inside, and plenty of cheesy goodness in every bite. I also appreciate how it’s perfect for feeding a group, making it ideal for brunch, holidays, or lazy weekends when I want something hearty and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 baguette-style loaves (10–12 inches each)
10 large eggs
10 strips of beef breakfast sausage, cooked and chopped
1 ½ cups shredded cheddar cheese (or marbled cheese)
⅔ cup milk
4 green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon Dijon mustard
Salt and pepper to taste
Butter or oil for brushing

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper. I slice the top third off each baguette and carefully hollow out the soft interior, leaving about a ½-inch shell all around.

In a large bowl, I whisk together the eggs, milk, Dijon mustard, garlic powder, salt, and pepper until smooth and slightly frothy. I stir in the chopped sausage, most of the shredded cheese, and most of the green onions.

I place the hollowed loaves on the baking sheet and slowly pour the egg mixture into each one, dividing it evenly. I sprinkle the remaining cheese on top and lightly brush the outside of the bread with butter or oil.

I bake the loaves for 25–30 minutes, until the tops are golden and the eggs are fully set. I let them rest for 5–10 minutes before slicing so the filling holds together nicely.

Servings and Timing

I usually get about 8 generous slices per loaf, making this recipe serve 8–10 people depending on portion size. Prep time takes me about 15 minutes, baking takes around 30 minutes, and resting time adds another 5–10 minutes, so everything is ready in under an hour.

Variations

When I want to switch things up, I use spiced sausage, diced turkey, or sautéed mushrooms for a different flavor profile. I sometimes use pepper jack, Swiss, or mozzarella instead of cheddar for a new twist. Adding bell peppers, spinach, or caramelized onions also works beautifully when I want extra veggies.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 325°F until heated through, or I use the microwave for a quicker option. I avoid overheating so the eggs stay soft and not rubbery.

FAQs

Can I make this ahead of time?

I can assemble the loaf a few hours ahead and keep it refrigerated, then bake it fresh when I’m ready.

What kind of bread works best?

I prefer baguette-style loaves that are crusty outside but soft inside, as they hold the filling well.

Can I freeze the stuffed breakfast loaf?

I can freeze baked slices individually, but I find the texture is best when enjoyed fresh or refrigerated.

How do I know when the eggs are fully cooked?

I gently shake the pan and look for a firm center with no jiggle.

Can I use egg whites only?

I can use egg whites, but the texture will be lighter and less rich.

Is this recipe kid-friendly?

I find kids love the cheesy, sausage-filled slices, especially when served warm.

Can I add spices or herbs?

I often add paprika, chili flakes, or fresh herbs like parsley for extra flavor.

What should I serve with this loaf?

I like serving it with fresh fruit, a simple salad, or roasted potatoes.

Can I make this gluten-free?

I can use a gluten-free baguette, as long as it’s sturdy enough to hold the filling.

Why do I need to let it rest before slicing?

Resting helps the eggs set, which gives me cleaner slices and better texture.

Conclusion

This stuffed breakfast loaf is one of those recipes I keep coming back to because it’s comforting, versatile, and always a hit. I love how it turns everyday ingredients into something that feels festive and generous, and I never get tired of seeing those beautiful slices disappear from the table.