Breakfast Bread Recipes

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24 BEST BREAKFAST BREADS FROM CHEESE TO PEACH



24 Best Breakfast Breads From Cheese to Peach image

Make the most important meal of the day a treat with these tasty breakfast breads! These recipes are easy to make and will make your home smell heavenly!

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 24

Easy Pumpkin Bread
Cornbread
Irish Soda Bread
Chocolate Banana Bread
Lemon Almond Poppyseed Bread
Carrot Bread
Cheese Bread
Honey Oat Bread
Lemon Zucchini Bread
Pistachio Bread
Cinnamon Quick Bread
Blueberry Bread
Peanut Butter Bread
Peach Bread
Strawberry Bread
Walnut-Date Quick Bread
Cream Cheese Cranberry Bread
Jalapeno Cheddar Bread
Hummingbird Bread
White Chocolate Chip Raspberry Bread
Sweet Potato Bread
Apple Bread
Green Tomato Quick Bread
Banana Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a breakfast treat in 30 minutes or less!

Nutrition Facts :

BREAKFAST GARBAGE BREAD



Breakfast Garbage Bread image

Crumbled bacon and breakfast sausage mingle with potato tots, eggs and melted American cheese in this garbage bread, which is reminiscent of a breakfast sandwich or burrito. Serve it with lots of hot sauce or ketchup for early-morning tailgating or for a portable breakfast on a camping trip.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 8

2 1/2 cups frozen potato tots
One 12-ounce package pork breakfast sausage
10 strips bacon (8 ounces)
5 large eggs
2 cups grated American cheese (6 ounces)
2 cups grated white Cheddar (6 ounces)
All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note)
Ketchup and/or hot sauce, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
  • Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
  • Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
  • Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
  • Toss the American cheese and Cheddar together in a small bowl until evenly combined.
  • Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
  • Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
  • Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.

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