Bacon, Egg, and Cheese-Stuffed Loaf recipe
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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
Nutrition Info
- 519.2 caloriescarbohydrate: 66.2 gcholesterol: 178.6 mgfat: 16.4 gfiber: 3.1 gprotein: 27.1 gsaturatedFat: 8.2 gservingSize: -sodium: 1098 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Bacon, Egg, and Cheese-Stuffed Loaf
Directions
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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.