Show-stopping brunch centerpiece that transforms crusty sourdough into an edible vessel filled with savory eggs, vegetables, and melted cheese
Why You’ll Love This Recipe
This Stuffed Sourdough is the ultimate crowd-pleaser that combines comfort food with creative presentation. It’s perfect for lazy weekend brunches, holiday breakfasts, or when you want to impress guests without spending hours in the kitchen. The crusty sourdough becomes beautifully toasted while cradling a fluffy egg mixture bursting with colorful vegetables and gooey mozzarella cheese. Best of all, it’s completely customizable to your preferences and what’s in your fridge!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4-6 people
- Difficulty: Easy
- Cuisine: Fusion (Continental meets comfort food)
Ingredients
For the Stuffed Sourdough:
- 1 large sourdough bread loaf (round or oval, about 8-10 inches)
- 6 large eggs
- 50 mL (¼ cup) milk (whole milk works best for richness)
- ½ cup green bell peppers, finely chopped
- ½ cup red onions, finely chopped
- ½ cup mushrooms, finely chopped (button or cremini work beautifully)
- ½ cup mozzarella cheese, shredded (plus extra for topping if desired)
- Salt, to taste (about ½ teaspoon)
- Freshly ground black pepper, to taste (about ¼ teaspoon)
For Garnish:
- Cherry tomatoes, halved or quartered
- Fresh parsley, finely chopped
Kitchen Tools You’ll Need
- Sharp serrated knife
- Large mixing bowl
- Whisk or fork
- Baking tray or sheet pan
- Measuring cups and spoons
- Cutting board
Step-by-Step Instructions
Step 1: Prepare Your Oven and Bread
Preheat your oven to 180°C (350°F). While it’s warming up, take your sourdough loaf and carefully slice off the top (about 1-1.5 inches) – save this “lid” as you can toast it separately and serve alongside! Using your hands or a spoon, gently scoop out the soft interior bread, creating a deep bowl or trough. Leave about ¾-inch thickness on the sides and bottom to maintain structure during baking.
Pro Tip: Don’t toss those bread pieces! Save them to make breadcrumbs, croutons, or serve them alongside for dipping.
Step 2: Make the Egg Mixture
In a large mixing bowl, crack all 6 eggs. Add the milk, salt, and pepper. Whisk vigorously until the mixture is well combined and slightly frothy – this incorporates air and creates a fluffier texture.
Step 3: Add the Vegetables and Cheese
Fold in your chopped green peppers, red onions, and mushrooms. Add the mozzarella cheese and give everything a good stir to distribute the ingredients evenly throughout the egg mixture.
Customization Tip: This is where you can get creative! Add cooked bacon bits, diced ham, spinach, sun-dried tomatoes, or different cheeses like cheddar or feta.
Step 4: Fill and Bake
Place your hollowed-out sourdough bread on a baking tray. Carefully pour the egg mixture into the bread bowl, filling it almost to the top but leaving a little space as it will puff up during baking.
Important: If you have extra egg mixture, you can bake it separately in a small greased dish alongside the bread.
Place in your preheated oven and bake for 30-35 minutes, or until the egg mixture is fully set and firm in the center. The top should be golden brown, and a knife inserted into the center should come out clean.
Step 5: Garnish and Serve
Remove from the oven and let it cool for 2-3 minutes. Garnish the top with fresh halved cherry tomatoes and a generous sprinkle of chopped parsley for a pop of color and freshness.
Step 6: Slice and Enjoy
Using a sharp serrated knife, cut the stuffed sourdough into thick slices or wedges. Each piece should have a beautiful cross-section showing the golden eggs, colorful vegetables, and toasted bread edges.
Chef’s Tips for Success
🥖 Choose the Right Bread: Look for a sturdy sourdough loaf with a thick, crispy crust. Avoid soft or thin-crusted bread as it may become soggy.
🧀 Cheese Variations: While mozzarella creates wonderful melty pockets, try gruyere for a nutty flavor, sharp cheddar for tang, or goat cheese for creaminess.
🥬 Vegetable Prep: Chop vegetables finely and uniformly so they cook evenly. Consider sautéing mushrooms and onions beforehand to remove excess moisture.
🍳 Test for Doneness: Gently shake the tray – if the center still jiggles like liquid, give it another 5 minutes. The eggs should be set but still slightly soft, not rubbery.
❄️ Make-Ahead Option: Prepare the egg mixture the night before and refrigerate. In the morning, simply pour into your bread bowl and bake.
Serving Suggestions
This Stuffed Sourdough is a complete meal on its own, but pairs beautifully with:
- Fresh green salad with vinaigrette
- Roasted breakfast potatoes
- Fresh fruit salad
- Avocado slices
- Hot sauce or salsa for those who like heat
- Mimosas or fresh orange juice for brunch
Storage and Reheating
Refrigerator: Store leftover slices in an airtight container for up to 2 days.
Reheating: Warm individual slices in a 160°C (325°F) oven for 8-10 minutes, or microwave for 1-2 minutes until heated through. The bread will lose some crispness but still tastes delicious!
Nutritional Highlights
This recipe provides excellent protein from eggs and cheese, fiber from whole-grain sourdough, and vitamins from fresh vegetables. It’s a balanced breakfast that keeps you satisfied and energized throughout the morning.
Why This Recipe Connects Cultures
Stuffed bread dishes appear in cuisines worldwide – from Italian stuffed focaccia to Middle Eastern stuffed pita. This recipe celebrates that universal love for transforming bread into something extraordinary. It’s proof that with creativity and simple ingredients, we can create moments of joy and connection around the table, regardless of where we’re from.
ENJOY this spectacular breakfast centerpiece, and watch your family and friends’ faces light up when you bring this beauty to the table! 🥖✨
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