Breakfast Garbage Bread Recipes

GARBAGE BREAD

Steps:

• Preheat oven to 375 degrees.
• In a skillet on medium heat, cook the bacon until crispy but still chewy, then remove from pan and chop finely.
• Drain most of the fat then add the ground beef and onion to the pan cooking until the beef is cooked through, about 5-6 minutes.
• Add in the cooked bacon, Worcestershire sauce, salt and pepper and green onions.
• Roll out the French bread dough onto a cutting board.
• Spread the cheddar cheese onto the dough, then add the beef mixture over the dough, leaving a 1" border around the edge.
• Roll up the dough tightly, rolling along the longer side of the dough. Tuck the 1/2 inch on each side underneath the rolled dough log.
• Brush the melted butter over the top of the dough and sprinkle with sesame seeds.
• Bake in oven 20-25 minutes until bread is golden brown.

GARBAGE FOR BREAKFAST

Steps:

• In a dutch oven saute ham and onions.
• Add potatoes to ham and onions. Saute until lightly browned.
• Scramble eggs.
• Pour in dutch oven with ham, onion and potatoes, stir continuously.
• When eggs are thoroughly cooked remove from heat and top with shredded cheddar cheese.
• Allow cheese to melt prior to serving.

GARBAGE BREAD

Steps:

• Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
• In a large skillet over medium-low heat cook bacon until it's crisp. Remove the bacon from the pan and set aside. Drain most of the grease.
• In the same skillet, heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain anymore excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
• Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

BREAKFAST SAUSAGE BREAD

Steps:

• Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool., Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet., In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

BREAKFAST GARBAGE BREAD

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.