Description
A delightful twist on traditional bread, combining hearty breakfast flavors in warm, pillowy dough topped with eggs, sausage, and cheese.
Ingredients
Scale
- 6 Tbsp. extra-virgin olive oil, divided
- 467 g (about 3 3/4 cups) all-purpose flour
- 2 tsp. kosher salt
- 1 1/4-oz. packet instant yeast
- 440 mL (about 1 3/4 cups plus 1 Tbsp.) lukewarm water
- 1 lb. ground breakfast sausage
- 4 oz. cheddar, finely shredded, divided
- 3 oz. cherry tomatoes, halved lengthwise
- 1 rosemary sprig, leaves plucked, coarsely chopped
- 6 large eggs
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Coat a large bowl with 3 tablespoons of olive oil. In another bowl, whisk together flour, kosher salt, and instant yeast. Pour lukewarm water into the mixture and mix until a wet dough forms. Transfer to the oiled bowl, cover with plastic wrap, and let it rise for 1 hour.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the ground sausage and cook until browned (10-12 minutes). Transfer to a plate, reserving leftover oil.
- Preheat your oven to 450°F. Grease a 13×9-inch baking pan with remaining olive oil, including reserved sausage oil.
- Spread half of the risen dough in the prepared pan. Top with half of the sausage and half of the cheddar, then add the remaining dough. Layer with the rest of the sausage, cheddar, halved tomatoes, and rosemary.
- Create 6 indentations in the dough, crack an egg into each, and season with flaky salt and black pepper.
- Bake for 23-28 minutes until puffed and golden brown. Allow to rest for 5 minutes before serving warm.
Notes
Store in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 186mg