Sausage And Bread Boats Recipes

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

SAUSAGE, EGG & CHEESE BREAKFAST BREAD BOATS RECIPE - (4.1/5)

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F. Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside. Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil. Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese. Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions. Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving. Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. NOTES: Make ahead: The sausage can be cooked and stored in a covered container in the refrigerator for up to 2 days until you're ready to assemble the egg boats. Storage: The foil-wrapped egg boats can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.

SAUSAGE STUFFED FRENCH BREAD BOATS

Steps:

• Preheat oven to 400 and line large baking sheet with parchment paper.
• In skillet over medium heat cook sausage, breaking up as it cooks. Add onion, garlic, and bell peppers during last 4 to 5 minutes of cooking.
• Cut bread lengthwise and place face up on baking sheet. Melt 4 tablespoons butter and brush both pieces generously with melted butter. Sprinkle with garlic powder.
• Cover with aluminum foil and bake for 10 to 12 minutes.
• While bread bakes, melt remaining butter in pan.
• Add eggs, scramble for 30 seconds and add milk. Cook to desired doneness.
• Take bread out of oven and top with cheddar cheese slices, sausage and vegetable mixture, eggs, and mozzarella cheese.
• Turn oven to broil and place bread back in oven for 1 to 3 minutes (watching carefully) or until cheese is melted.
• Remove and top with chives and cooked, crumbled bacon if desired. Slice and serve.