BACON, EGG, AND CHEESE-STUFFED LOAF

Bacon, Egg, and Cheese-Stuffed Loaf image

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.

Provided by Jill Lightner

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 45m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1098 mg, Sugar 4.4 g