Easy Stuffed Brunch Bread

Round Bread (found in grocery deli or bakery shop)
1 onion, finely chopped
1/2 bell pepper, finely chopped
1 pkg. quality breakfast sausage (1# bulk)
1 can Ro-tel tomatoes
Hot Sauce
8 eggs
1/4 to 1/2 cup evaporated or whole milk
Basil (preferably fresh)
Butter
4 ozs. grated cheese (Mozzarella or
Monterey Jack)


In heavy skillet, brown sausage with onion and bell pepper. Drain well. Add Ro-tel and dash of hot sauce. Stir with fork to break up large pieces. Simmer for 10 minutes.

Using a large mixing bowl, scramble eggs, milk and basil and cook in a skillet with a little butter added. Do not over cook; eggs should still be moist; keep warm.

Cut top slice off round bread loaf and hollow out the bottom to form a bowl. Sprinkle a little grated cheese on the bottom of the bread "bowl"; layer with meat mixture-eggs-meat mixture-and remaining cheese. Place top slice back on bread bowl and wrap in heavy foil.

Place on baking sheet in a preheated 375 degrees oven. Bake for 20 to 30 minutes. If keeping warm to serve in an hour or two, turn oven to "warm" after 15 minutes of baking and leave stuffed bread in oven. When ready to serve, remove foil and cut into wedges.

To complete a "Company Brunch", serve with fresh fruit and lots of dark, Louisiana coffee. If you really want to impress your guests, don't tell them how easy this is to prepare!

Yield: 8 conservative slices OR 4 Cajun servings!


From the Kitchen of:
Burgundy L. Olivier
Creative Consultant