- 1 baguette
- 3 eggs
- 2 tablespoons whole milk
- 1 1/4 cups shredded fontina cheese
- 1/3 cup chopped spinach
- 2 strips cooked bacon, crumbled
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 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.
05/06/2018
recipepes.com
Bacon, Egg, and Cheese-Stuffed Loaf, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
