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Breakfast Dog

Bev Cooks Recipe by

Breakfast Dog

A sausage, wrapped in crispy bread, topped with an egg!

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  • Prep Time 10 min
  • Total Time 40 min
  • Servings 2

Sausage and Egg Breakfast Squares  

As prepared by Bev Cooks

What up, breakfast dog? (You can flick me.)


I don't usually start posts off this way, but this is SO fun. This is SO.MUCH.FUN.

Not like, a birthday party or anything, but the bread is actually fun to eat once it's baked. It absolutely KILLS any hot dog sloppy nasty bun out there, because it's freshly baked and golden and crispy on the outside and super duper chewy on the inside. And the yeasty-ness goes perfectly with the salty breakfast links. Or dogs. Whatever you want to call them.

And then the little fried egg on top, omgggg. You can leave your yolks runny, which is the best way to go, but since I'm knocked up I had to cook mine all the way through. Not AS fun as it could be, but still, a whole boopidy boo of fun.

And then the shredded white cheddar cheese combined with the sausage and french bread cushions, hoooooooooly. SO fun.

You like fun, right?

 

Cutting

Start by cutting your Pillsbury Simply Rustic French Bread dough in half. Easy. And fun.

 

Preparing dough

Then, using a paring knife cut a deep slit down the center of each loaf half. Fun, right?

 

Brushing dough

Okay, then you brush the dough with an egg wash. This gets the dough super golden brown and sexy. And fun.

 

Frying up sausage

While the bread is baking, sauté your sausage links in a little pan. Done. Oh, that rhymes with fun.

 

And then you fry your eggs in the grease leftover from the sausage links because it's sooooo good. But I forgot to photograph it because my neighbor walked into our yard and asked if we wanted to use his tree trimmer because he apparently thinks our trees look super jank. Wasn't that nice of him?

 

Sausage and Egg Breakfast Squares, vertical shot

Finished!

 

What you've done is just nestled the links down in the baked bread (brush the bread with the egg wash again half way through baking!), topped with your egg, cheese and a little bit of cilantro. Ohhhhhhhhh this is so good.

 

Sausage and Egg Breakfast Squares, ready to eat

 

Okay, fine. Our trees look better after the trim. Who wants a (breakfast) dog?!



Your eaters are going to lose their minds. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Breakfast Dog

Ingredients

1
(13.2 oz) tube Pillsbury Rustic French Bread
4
breakfast pork sausage links
1/2
cup shredded white cheddar cheese
3
large eggs
2
sprigs cilantro, for garnish
1
pinch ground pepper

Directions

  • 1 Preheat oven to 350 degrees F.
  • 2 Roll the French bread out onto a lightly floured work surface. Using a pastry cutter, divide the loaf in half. Using a paring knife, cut a deep slit down the center of each loaf half, creating a hoagie.
  • 3 Beat one of the eggs in a small bowl and brush the bread tops.
  • 4 Place on a greased baking sheet and bake for 23 to 28 minutes, or until golden brown.
  • 5 Using your preferred method, heat the breakfast sausage links. (Microwave, sauté in pan, etc.)
  • 6 Lightly fry each egg in a teaspoon of oil in a small sauté pan until they reach your preferred doneness.
  • 7 Nestle each breakfast link inside each hoagie. Sprinkle with cheese, followed by the fried egg.
  • 8 Garnish with cilantro and serve immediately.
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