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| Bacon, Egg, and Cheese-Stuffed Loaf |
"Slices of this hearty bacon- and egg-stuffed loaf are ideal for sport day brunches. It's also a delectable variant to feature in your breakfast-for-dinner rotation."
Ingredients :
- 1 baguette
- 3 eggs
- 2 tablespoons entire milk
- 1 1/four cups shredded fontina cheese
- 1/three cup chopped spinach
- 2 strips cooked bacon, crumbled
- 2 tablespoons diced sun-dried tomatoes
- half teaspoon floor black pepper
- 1/4 teaspoon red pepper flakes
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 45M |
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- Preheat oven to 350 tiers F (a hundred seventy five ranges C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped reduce within the baguette, leaving ends intact. Lift out V-formed wedge. Hollow out baguette gently to make a long, thin bread bowl, being cautious now not to cut thru the bottom or sides. Place baguette at the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until properly combined. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour combination slowly into the prepared baguette, spreading evenly with a spoon.
- Bake within the preheated oven until egg mixture is absolutely set and cheese is lightly browned, approximately half-hour. Cool for five mins; reduce into 1 half of-inch slices.
Notes :
- If the use of frozen spinach, thaw earlier than the usage of.
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