New Menu Bacon, Egg, and Cheese-Stuffed Loaf :: Good Recipes

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Bacon, Egg, and Cheese-Stuffed Loaf

"Slices of this hearty bacon- and egg-stuffed loaf are ideal for game day brunches. It's also a tasty version to add to your breakfast-for-dinner rotation."

Ingredients :

1 baguette
3 eggs
2 tablespoons complete 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 crimson pepper flakes

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

Preheat oven to 350 levels F (a hundred seventy five tiers C). Line a rimmed baking sheet with parchment paper.
Make a V-shaped reduce within the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette lightly to make a long, thin bread bowl, being cautious no longer to cut through the bottom or aspects. Place baguette at the prepared baking sheet.
Whisk eggs in a bowl. Add milk; whisk until nicely mixed. Stir in fontina cheese, spinach, bacon, solar-dried tomatoes, black pepper, and red pepper flakes. Pour aggregate slowly into the prepared baguette, spreading calmly with a spoon.
Bake inside the preheated oven until egg combination is completely set and cheese is gently browned, about half-hour. Cool for 5 minutes; reduce into 1 half-inch slices.

Notes :

If the usage of frozen spinach, thaw earlier than using.

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