Looking to add some excitement to your morning meals? A stuffed breakfast may be just what you need! Liven up plain pancakes with a surprise inside chocolate filling, serve sausage-stuffed waffles, or prepare croissants that are bursting with eggs, cheese, and veggies. No breakfast table should be without these 6 stuffed recipes.
1. Stuffed Breakfast Loaf
No one will be able to resist Taste of Home’s recipe, which consists of a hollowed-out loaf of bread that’s been stuffed with sausage, eggs, vegetables, and cheese. This Stuffed Breakfast Loaf is perfect for lazy weekends, holidays, and whenever you’ve got overnight guests. It yields 4 to 6 servings.
- 1 unsliced round French or sourdough bread
- 4 ounces mild Italian links or ground sausage
- 4 ounces bulk pork sausage
- ¼ cup chopped onion
- ¼ cup chopped green pepper
- ¼ cup sliced fresh mushrooms
- 4 eggs, lightly beaten
- ½ cup each shredded Monterey Jack and cheddar cheese
Directions: Preheat oven to 400 degrees Fahrenheit. Cut bread in half horizontally; hollow out top and bottom, leaving a ¾-inch shell. Save removed bread for another use. 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 1 tablespoon of drippings.
Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from heat. 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 400 degrees Fahrenheit for 25 minutes or until filling is heated through.
2. Chocolate-Stuffed Pancakes
Betty Crocker’s recipe will cure your sweet morning cravings. These pancakes may seem ordinary on the outside, but a warm hazelnut chocolate filling ensures they’re a step above a plain plate of flapjacks. For additional flavor and crunch, top your pancakes with chopped nuts.
- 2 cups original Bisquick mix
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 cup milk
- 1 tablespoon vanilla
- 2 eggs
- Hazelnut spread with cocoa
Directions: Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended. For each pancake, pour scant ¼ cup batter onto hot griddle. Add ½ teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.
3. Breakfast Stuffed Poblano Peppers
AllRecipes.com delivers a stuffed breakfast dish that’s diet-friendly. Scrambled eggs, mushroom, onion, tomato, and cheese are packed into a baked poblano pepper. For a milder morning meal, feel free to use bell peppers instead.
- 1 poblano pepper, stemmed, pepper slit down 1 side, seeds removed
- 1 teaspoon olive oil
- 2 eggs
- 1½ teaspoons milk
- 1 small tomato, diced
- 1 baby bella mushroom, chopped
- 1 green onion, finely chopped
- 1½ teaspoons chopped fresh cilantro
- Salt and ground black pepper, to taste
- 1 teaspoon butter, or as needed
- ¼ cup shredded cheddar-Monterey Jack cheese blend
Directions: Preheat the oven or toaster oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet. Bake in preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper. Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with cheddar-Monterey Jack cheese. Bake in the oven until cheese is melted, 3 to 5 minutes.
4. Sausage Stuffed Waffles With Blackberry Sauce
Preparing Pillsbury’s recipe is easy, and the end result is delicious. Stuff refrigerated biscuits with sausage, cook in a waffle iron, top with a decadent blackberry sauce, and enjoy! It yields 8 servings.
- 8 pork sausage patties
- 1 can refrigerated biscuits
- 1 (12-ounce) jar blackberry jam
- 1 tablespoon powdered sugar
- 1 pint fresh blackberries
- 8 sprigs fresh mint leaves
Directions: Heat waffle maker. Spray with nonstick cooking spray. Meanwhile, heat sausage patties in microwave as directed on package. Drain on paper towels. Cool about 10 minutes. Separate dough into 8 biscuits. Slit each biscuit on side, forming a deep pocket. Place sausage patty in each pocket. Press edges to seal. Place 2 to 4 biscuits in waffle maker; close lid. Cook 4 to 5 minutes or until golden brown.
Remove from waffle maker and cover with foil to keep warm. Repeat with remaining biscuits. Meanwhile, in a 1-quart saucepan, mix blackberry jam and 2 tablespoons water. Cook over low heat, stirring occasionally, until smooth and thoroughly heated. To serve, sprinkle biscuits with powdered sugar. Drizzle with blackberry sauce; garnish with blackberries and mint leaves. Serve with remaining sauce.
5. Strawberry-Cream Cheese Stuffed French Toast
Standard French toast will seem unbelievably boring after preparing Paula Deen’s recipe via Food Network. A rich cream cheese filling and thick strawberry syrup are smothered in between pieces of French toast, creating a morning meal unlike anything you’ve ever experienced. It yields 4 to 6 servings.
- 2 eggs
- ½ cup milk
- ½ teaspoon granulated sugar
- 8 ounces cream cheese
- 12 slices white bread
- 1 cup sliced fresh strawberries
- Butter, for cooking
- Maple syrup, for serving
- Strawberry syrup, for serving
- Confectioners’ sugar, for serving
- 3 cups sliced strawberries
- 1 cup granulated sugar
- Zest and juice of 1 lemon
Directions: In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal. Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side.
Serve with maple syrup, strawberry syrup, or confectioners’ sugar. To make the strawberry syrup, in a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, 15 to 18 minutes. Remove from the heat and let cool to room temperature before serving.
6. Stuffed Breakfast Croissants
Buttery croissants will taste better than normal thanks to an egg, mushroom, onion, and cheese filling. Mr. Breakfast’s recipe for Stuffed Breakfast Croissants yields 4 servings.
- 4 fresh croissants
- 4 large eggs
- 1½ cups mushrooms, sliced
- 1 cup milk
- 1 cup shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
- ¼ cup green onions, chopped
- 1 tablespoon butter
- ¼ teaspoon salt
Directions: Preheat oven to 350 degrees Fahrenheit. Prepare a 10-by-10-inch casserole dish with a light coating of cooking spray. Slice each croissant in half as if you were making sandwich. Place the bottom halves in the casserole dish with the cut sides up. In a medium frying pan over medium heat, melt the butter. Add the mushrooms and onions, and sauté until both are tender and mushrooms start to brown.
In a separate bowl, beat the eggs with the milk and salt. Pour ½ of egg mixture over the croissants in the casserole dish. Next, spoon mushrooms and onions evenly over croissants. Follow this with all of the cheeses sprinkled evenly. Cover with remaining egg mixture. Place the tops of the croissants over their respective bottoms. Bake for about 25 minutes minutes, until egg is completely set. Let stand for 10 minutes. Serve warm.