Recipe Background
Savory brunch bake with sausage, bell pepper, and cheese in crusty bread.
The Everything Brunch Bake takes your morning routine to the next level with a savory blend of textures and flavors. Picture the contrast of crusty, golden Italian or French bread cradling a creamy, cheesy filling. The savory aroma of browned sausage mingles with sweet bell pepper and fresh basil, warming the kitchen and inviting anyone nearby to linger a little longer. Cutting into the bake, you'll notice how the eggs meld seamlessly with the melted Fontina, mozzarella, or provolone, creating a rich and comforting bite.
What makes this dish especially satisfying is the way the flavors develop as it bakes. Browning the sausage until it releases its juices deepens its flavor, while the bell peppers soften just enough to offer a gentle bite. Stirring in sliced green onions near the end of cooking adds a subtle sharpness without overpowering the dish. A sprinkle of fresh basil after baking invigorates each slice with its bright, herbal notes.
Sharing this dish is easy—simply slice and let the layers speak for themselves. Resting the bake for a few minutes before cutting allows the ingredients to settle, making for cleaner, more presentable slices. Gather around the table with friends or family, forks in hand, and enjoy a brunch that satisfies both stomach and spirit.
Ingredients
- 2 (14x4-inch) loaves Italian or French bread unsliced
- 8 ounce sweet or mild Italian sausage uncooked, casings removed
- 3/4 cup bell pepper chopped
- 1/2 cup green onions sliced
- 10 eggs lightly beaten
- 2/3 cup heavy cream or half-and-half
- 1/4 cup fresh basil chopped, plus more, to taste, for garnish
- 1/2 teaspoon salt
- 1 1/2 cups Fontina mozzarella, or provolone cheese, shredded
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Use a serrated knife to cut a wedge into the tops of the loaves.
- Use a spoon to hollow out the centers of the loaves.
- Place the bread shells on the prepared baking sheet.
- In a 10-inch skillet, over medium heat, cook the sausage and the bell pepper until the sausage is browned and the pepper is just tender, about 7 minutes.
- Stir the green onions into the sausage mixture and cook for 1 minute.
- Drain the excess fat from the sausage mixture.
- In a large bowl, combine the eggs, the heavy cream, 1/4 cup of the basil, and the salt.
- Stir the egg mixture and 1 cup of the cheese into the sausage mixture.
- Evenly divide the sausage mixture between the 2 bread shells.
- Evenly divide the remaining cheese between the 2 bread bakes.
- Bake the bread bakes until the eggs are set, about 35-40 minutes.
- Let the bread bakes stand for 5 minutes.
- Slice and serve the bread bakes topped with the extra basil.
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