Breakfast-Stuffed Baguette
Think of this as a soft and fluffy frittata — in a bread bowl! It's amazing and infinitely adaptable.
Recipe type: Appetizer
Ingredients
- 4 slices bacon
- 2 medium baguettes
- 8 large eggs
- ⅓ c. heavy cream
- 1 c. shredded white cheddar
- 2 green onions, thinly sliced
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350° and line a large baking sheet with parchment paper. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
- Cut a deep V through the top of each baguette and partially unstuff bread. Transfer baguettes, V-side up, to prepared baking sheet.
- In a large bowl, whisk together eggs and heavy cream, then stir in bacon, cheddar cheese, and green onions and season with salt and pepper. Pour mixture into each baguette boat.
- Bake until eggs are puffy and set in center, 30 minutes.
- Let cool 10 minutes before slicing.
