Breakfast Garbage Bread

Breakfast Garbage Bread is a quick and easy breakfast that is as filling as it is delicious. Baked bread stuffed with sausage, bacon, eggs, and cheese!

Easy Breakfast Recipes like these Breakfast Casserole and this Garbage Bread are twists on classic dinner ideas that you can make for crowds, holidays, or prep ahead for fast, filling meals for busy weekday mornings.

Breakfast Garbage Bread cut on baking pan

Who doesn’t love a full diner breakfast of bacon, sausage, eggs, and toast? Well, what if you could have that breakfast all rolled (literally) into one?

You’ve seen this Garbage Bread in the past for quick dinners and Game Day appetizers, but this morning version is perfect for holiday weekends, brunch parties, or even weekday meals.

You can prep this recipe on Sunday afternoon or Monday morning so the kids have a fast and hearty breakfast for the next few days.  They can even heat it up on their own, although most parents usually like to do it so the kids don’t nuke it into lava. A total time saver and they leave with full bellies without having to cook them a full course meal!

Breakfast Garbage Bread collage

Just like the original, this Garbage Bread is so versatile and you can really make it your own with your favorite ingredients. A better name for this bread would be Everything But The Kitchen Sink! You can also switch up the type of dough you use on the outside, but I recommend using a type that is sturdier versus a puff pastry that will rip or break easily.

This Breakfast Garbage Bread is great for feeding a crowd, especially if you serve it with a side like Cracker Barrel Hash Brown Casserole. While this bread is delicious on its own, you can also top it with a hollandaise sauce and sprinkle with chives for a fancy, decadent Easter brunch dish. You will find an easy hollandaise recipe below from this delicious Eggs Benedict recipe.

Breakfast Garbage Bread dough rolled into log

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Frequently Asked Questions About Breakfast Garbage Bread

Why is it called Garbage Bread?

This recipe has been affectionately named Garbage Bread because you can toss just about any ingredients that you like into it. Just open your fridge and see what you have inside. This is also a great recipe for getting rid of any ingredients or leftovers you don’t have a planned use for.

Why do I have to let the ingredients cool before adding them to the dough?

It is really important to let the ingredients cool. Do not cook the sausage and then add it straight from the hot pan. Hot ingredients will begin cooking the bread and the whole thing can end up cooking unevenly once you put it in the oven.

Do I have to use hard boiled eggs in this recipe?

You do not have to use hard boiled eggs. You can skip the eggs altogether. You could also scramble some eggs, let them cool, then add them to the dough. Egg whites would also be fantastic in this recipe.

Is it hard to roll the dough in this recipe?

French Bread is a nice and sturdy dough that makes this bread pretty easy to roll. Just be sure to follow the recipe and don’t fill it too full with ingredients. If you add extra ingredients, be sure to decrease some of the other ingredients so there’s plenty of room to roll it up at the end.

How to Make Breakfast Garbage Bread

  • Preheat the oven to 400 degrees F.
  • Brown sausage in a large nonstick skillet over medium heat and cook, stirring to break up, about 8 minutes.
  • Remove sausage and drain, discard any remaining fat.
  • Cook bacon in the skillet over medium heat until browned, about 8 minutes.
  • Remove bacon and drain; discard any remaining fat.
  • Let the bacon and sausage cool, then crumble into 1/2-inch pieces.
  • Cut hard-boiled eggs into quarters.
  • Combine American cheese and Cheddar in a small bowl.
  • 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 tater 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 before serving.
Breakfast Garbage Bread cut on baking pan

Variations on Breakfast Garbage Bread

  • Huevos Rancheros: Give this a South of the Border twist by spreading a thin layer of refried beans and adding diced jalapeños to your sausage. Once it’s done baking, smother with Salsa Verde and Monterey Jack cheese and return to the oven for 5 minutes, or until the cheese is melted. Top with sour cream.
  • Irish Garbage Bread: Substitute the meat with Corned Beef Hash and use Irish Cheddar to make the perfect breakfast on St. Patrick’s Day. This would be really great the morning after St. Paddy’s Day using up your leftovers. Serve it alongside some traditional favorites like pickles and some mustard.
  • Vegetarian: Switch out the meats for roasted vegetables like onions, bell peppers, tomatoes, and mushrooms. If you want to make it vegan, use scrambled tofu instead of the eggs, skip the cheese and buy a vegan dough.
  • Dough: We used homemade French Bread dough for this recipe but you can use Pizza Dough or a tube of pre-made dough in a pinch.

Can You Make Garbage Bread Ahead of Time?

If you are making this for a brunch or potluck and want to make it ahead, completely cool everything before you store it in the fridge. Line your container with a paper towel to absorb any moisture. You can make this dish up to a day ahead of time and reheat it in the oven at 350 degrees for 15-20 minutes, or until warm.

Breakfast Garbage Bread cut on baking pan

How to Make Easy Hollandaise Sauce

  • 12 tablespoons unsalted butter
  • 3 large egg yolks
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 1 pinch cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper

Melt butter in a saucepan over medium heat until it begins to foam, then turn off the heat. In a blender add the egg yolks and water, and while it’s mixing slowly pour the butter into the blender until fluffy and creamy. Make sure it’s fully combined before adding in the lemon juice, cayenne pepper, salt, and pepper.

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How to Store Breakfast Garbage Bread

  • Serve: This Breakfast Garbage Bread should be kept at room temperature for no more than 2 hours.
  • Store: Line a container with paper towels to absorb moisture. Seal and keep Garbage Bread up to 4 days in fridge.
  • Freeze: You can freeze this breakfast dish for up to 2 months in the freezer, sealed in an airtight container.

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Breakfast Garbage Bread

Breakfast Garbage Bread is a quick and easy breakfast that is as filling as it is delicious. Baked bread stuffed with sausage, bacon, eggs and cheese!
Yield 10 Servings
Prep Time 30 minutes
Cook Time 56 minutes
Total Time 1 hour 26 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 1/2 cups frozen tater tots , cooked to package directions
  • 1 package pork breakfast sausage , 12-ounces
  • 10 strips bacon , 8 ounces
  • 4 large eggs , hard boiled
  • 1 large egg , raw
  • 2 cups grated American cheese , 6 ounces
  • 2 cups grated white Cheddar , 6 ounces
  • flour , for dusting
  • 1 1/2 pounds French Bread dough

Instructions

  • Preheat the oven to 400 degrees F.
  • Brown sausage in a large nonstick skillet over medium heat and cook, stirring to break up, about 8 minutes.
  • Remove sausage and drain, discard any remaining fat.
  • Cook bacon in the skillet over medium heat until browned, about 8 minutes.
  • Remove bacon and drain; discard any remaining fat.
  • Let the bacon and sausage cool, then crumble into 1/2-inch pieces.
  • Cut hard boiled eggs into quarters.
  • Combine American cheese and Cheddar in a small bowl.
  • 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 tater 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 before serving.

Nutrition

Calories: 563kcal | Carbohydrates: 39g | Protein: 26g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1569mg | Potassium: 268mg | Fiber: 1g | Sugar: 6g | Vitamin A: 639IU | Vitamin C: 3mg | Calcium: 476mg | Iron: 3mg
Keyword: Breakfast Garbage Bread
Breakfast Garbage Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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