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Savory Breakfast Bread from Cookingbread.com

I was looking for a replacement for the old breakfast casserole I used to make for company (By the way, I am so sorry I subjected you all to this nasty casserole, I hope you will all forgive me.) and found this wonderful bread. It is packed with protein and almost resembles a Quiche. My kids raved about this so it must be good, right? The first time I made this I didn't have ham or Gruyere cheese so I made it with onion, garlic, ground sage, rosemary, the cheese I had on hand (probably a "Mexican" blend) and spinach, omitting the mustard. The second time I made it, I replaced the ham and Gruyere with turkey sausage and mozzarella. I cut the fat by replacing half of the butter with canola oil. I think I can still do better than removing just half the butter though so the next time I make this I am going to try to reduce it even more. Gruyere cheese is supposed to be better for you but it is so expensive! I think a skim mozzarella works in this bread just fine.

Savory Breakfast Bread:
Source: www.cookingbread.com
  • 2 cups all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 2 tablespoons fresh chopped thyme
  • 2 tablespoons fresh chopped chives
  • 1/3 cup chopped red peppers
  • 9 eggs
  • 1 cup soft butter
  • 3 tablespoons mustard
  • 1 1/2 cups chopped ham
  • 2 cups Gruyere cheese
  • 1/2 teaspoon ground pepper

Method

Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients. In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8x4 loaf pans. Bake in a 375F oven for 30 - 35 minutes. Allow to cool for 10 minutes then remove from pans.

1 comment:

The Real Me! said...

Thank you so much for your kind comment. We sure do have a lot in common don't we? God has been good, that's for sure.
Hope to see you soon!
Kim