Breakfast Garbage Bread Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Heat the sausage in a large nonstick skillet over medium-high heat and cook, stirring to break up the sausage into small crumbles, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain and return the skillet to medium heat.
• Heat the oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Stir in the bell pepper and onions and cook, stirring, until lightly caramelized and soft, 6 to 8 minutes. Transfer the vegetables to a bowl and stir in the olives.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting on the shorter end of the dough, arrange the pepperoni slices, ham strips and cooked sausage evenly over half the dough, leaving a 1-inch border on the sides, then spoon the marinara sauce evenly over the meat. Sprinkle the mozzarella over the sauce, then scatter the cooked vegetables evenly over the cheese. Working from the 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.
• Transfer the log to the prepared baking sheet, brush with the egg wash and sprinkle with the garlic powder. Bake until the bread is golden brown, about 40 minutes.
• Let the bread cool for at least 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
• Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
• Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
• Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
• Bake in preheated oven until golden, 25 to 28 minutes.

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.