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Bacon, Egg, and Cheese-Stuffed Loaf
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Baguette filled with eggs, bacon, sun-dried tomatoes, and fontina cheese - perfect for game day brunch!
Ingredients:
  • 1 baguette
  • 2 tablespoons whole milk
  • 1.25 cups shredded fontina cheese
  • 0.33333334326744 cup chopped spinach
  • 2 strips cooked bacon, crumbled
  • 2 tablespoons diced sun-dried tomatoes
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon red pepper flakes
Instructions:
  • Preheat your oven to 350°F (175°C) and place a sheet of parchment paper on a rimmed baking sheet.
  • Create a V-shaped opening in the baguette, keeping the ends intact. Remove the wedge of bread. Carefully hollow out the baguette to form a slender bread bowl, ensuring the bottom and sides remain intact. Transfer the baguette to the baking sheet.
  • Start by whisking together the eggs and milk until they are well combined. Then, fold in the fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Carefully pour this mixture into the hollowed-out baguette, making sure to spread it evenly with a spoon.
  • Bake in the preheated oven for about 30 minutes until the egg mixture is fully set and the cheese is lightly browned. Allow to cool for 5 minutes, then slice into 1 1/2-inch pieces.

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