Stuffed Breakfast Loaf

• 1 unsliced round French or sourdough bread (1 pound)
• 4 ounces bulk Italian sausage
• 4 ounces bulk pork sausage
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup sliced fresh mushrooms
• 4 large eggs, lightly beaten
• 1/2 cup each shredded Monterey Jack and cheddar cheese

1. Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use.
2. In a large skillet, cook the sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender. Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat.
3. Place bread bottom on a large sheet of foil. Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400u0b0 for 25 minutes or until filling is heated through.

bread, italian sausage, pork sausage, onion, green pepper, mushrooms, eggs, shredded monterey

Taken from www.tasteofhome.com/recipes/stuffed-breakfast-loaf/ (may not work)