Name: Bacon, Egg, and Cheese-Stuffed Loaf
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Baguette - 1; Eggs - 3; Whole milk - 2 tablespoons; Shredded fontina cheese - 1 ¼ cups; Chopped spinach - ⅓ cup; Cooked bacon, crumbled - 2 strips; Diced sun-dried tomatoes - 2 tablespoons; Ground black pepper - ½ teaspoon; Red pepper flakes - ¼ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bacon, Egg, and Cheese-Stuffed Loaf

1. Baguette - 1

2. Eggs - 3

3. Whole milk - 2 tablespoons

4. Shredded fontina cheese - 1 ¼ cups

5. Chopped spinach - ⅓ cup

6. Cooked bacon, crumbled - 2 strips

7. Diced sun-dried tomatoes - 2 tablespoons

8. Ground black pepper - ½ teaspoon

9. Red pepper flakes - ¼ teaspoon

How to cook deliciously - Bacon, Egg, and Cheese-Stuffed Loaf

1. Stage

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

2. Stage

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. Stage

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. Stage

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.