Bacon, Egg, and Cheese-Stuffed Loaf recipe

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Ingredients

1 baguette
3 eggs
2 tablespoons whole milk
1 ¼ cups shredded fontina cheese
⅓ cup chopped spinach
2 strips cooked bacon, crumbled
2 tablespoons diced sun-dried tomatoes
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Nutrition Info

519.2 calories
carbohydrate: 66.2 g
cholesterol: 178.6 mg
fat: 16.4 g
fiber: 3.1 g
protein: 27.1 g
saturatedFat: 8.2 g
servingSize: -
sodium: 1098 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.

  2. Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.

  3. Whisk eggs in a bowl. Add milk, whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.

  4. Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes, cut into 1 1/2-inch slices.

Recipe Yield

4 servings

Recipe Note

Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.

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