Bacon, Egg, and Cheese-Stuffed Loaf
Portions of this robust bacon- and egg-filled bread are ideal for game day brunches. Additionally, it serves as a delicious option to incorporate into your breakfast-for-dinner routine.
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
Notes
- If using frozen spinach, thaw before using.
Nutrition
Calories: 519kcalCarbohydrates: 66gProtein: 27gFat: 16gSaturated Fat: 8gCholesterol: 179mgSodium: 1098mgPotassium: 297mgFiber: 3gSugar: 4gVitamin C: 2mgCalcium: 261mgIron: 5mg
Tried this recipe?Let us know how it was!