Bacon, Egg, and Cheese-Stuffed Loaf

Slices of this hearty bacon- and egg-stuffed loaf are unlimited for game day brunches. Its also a tasty variation to build up to your breakfast-for-dinner rotation.

The ingredient of Bacon, Egg, and Cheese-Stuffed Loaf

1. 1 baguette
2. 3 eggs
3. 2 tablespoons combine milk
4. 1u2009u00bc cups shredded fontina cheese
5. u2153 cup chopped spinach
6. 2 strips cooked bacon, crumbled
7. 2 tablespoons diced sun-dried tomatoes
8. u00bd teaspoon arena black pepper
9. u00bc teaspoon red pepper flakes

The instruction how to make Bacon, Egg, and Cheese-Stuffed Loaf

1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet similar to parchment paper.
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, instinctive careful not to cut through the bottom or sides. Place baguette in this area the prepared baking sheet.
3. stir up eggs in a bowl. grow milk; advocate until well blended. disturb in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour blend slowly into the prepared baguette, spreading evenly later a spoon.
4. Bake in the preheated oven until egg mix is certainly set and cheese is lightly browned, not quite 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

Nutritions of Bacon, Egg, and Cheese-Stuffed Loaf

calories: 519.2 calories
carbohydrateContent: 66.2 g
cholesterolContent: 178.6 mg
fatContent: 16.4 g
fiberContent: 3.1 g
proteinContent: 27.1 g
saturatedFatContent: 8.2 g
servingSize:
sodiumContent: 1098 mg
sugarContent: 4.4 g
transFatContent:
unsaturatedFatContent: