Bacon, Egg, and Cheese-Stuffed Loaf

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 519 Calories

Ingredients

• 3 eggs
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons whole milk
• 1 baguette
• 2 strips cooked bacon, crumbled
• 1 ¼ cups shredded fontina cheese
• ⅓ cup chopped spinach
• 2 tablespoons diced sun-dried tomatoes

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.