If you’re a fan of breakfast casseroles, you will love our egg baguette bake. Though it seems complex, we can assure this no-fuss recipe is a crowd-pleaser, not to mention how easy it is to bake it just in time for family brunch.
Similar to a hash browns egg in a hole or bread bowl used for soups, you’d essentially scoop out close to three quarters of your baguette before filling it with eggs and any add-ons like spinach and feta cheese; fresh herbs and veggies; crumbled bacon or minced sausage (even leftover ham, chicken or steak, anything goes!).
The key is to get the right consistency so the eggs can settle while cooking. No soggy bottoms—to put it beautifully, we’re looking for fluffy yet firm eggs nested inside a toasty, crunchy shell.
How to Make Egg Baguette Bakes Ahead
While the bread is better if served warm, straight from the oven to the table, you can prep ahead by chopping all the ingredients and creating your egg mixture (you can store it for a couple of hours in the fridge, covered). Alternatively, you may be able to prebake to freeze afterwards—simply reduce the cooking time to 20 minutes, wait until it has cooled off, and wrap it tightly. When you’re ready to bake it, pop it in the oven for about 25 minutes or until the eggs are firm and the bread is toasted.
Ingredients
2 (1-lb.) Italian or French baguettes (unsliced) (14×4-inch)
8-oz. sweet or mild Italian sausage
1 medium red or yellow sweet pepper, chopped (3/4 cup)
½ cup sliced green onions (4)
10 eggs, lightly beaten
⅔ cup whipping cream, half-and-half, or light cream
¼ cup snipped fresh basil
½ tsp. salt
1 ½ cup shredded fontina, mozzarella, or provolone cheese (6 ounces)
Directions
Prep Bread
NEXT
ADVERTISEMENT
