Egg Baguette Bake

(from castro15’s recipe box)

Categories: Breakfast


  • 1 unsliced loaf Italian or French bread
  • 4 oz. Italian sausage
  • 1/3 cup chopped red or yellow bell pepper
  • 1/4 cup sliced green onions
  • 5 eggs, lightly beaten
  • 1/3 cup heavy cream
  • 1/2 cup chopped fresh basil
  • 1/4 tsp salt
  • 3/4 cup shredded Fontina, mozzarella or provolone


  1. Preheat oven to 350. Line a 13×9-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of the loaf, cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove inside of loaf, leaving about a 3/4-inch shell. Arrange bread shell in prepared baking pan.

  2. Remove casing from sausage if present. In a large skillet, crumble and cook sausage with bell pepper about 8 minutes or until sausage is cooked and pepper is just tender, stirring in green onions the last minute of cooking. Remove from heat; drain off fat.

  3. In a large bowl, combine eggs, cream, basil and salt. Stir in sausage mixture and 1/2 cup of the cheese.

  4. Carefully pour egg mixture into bread shell. Sprinkle with remaining 1/4 cup cheese. Bake, uncovered, 35 to 40 minutes or until eggs are set. Let stand 5 minutes before serving. Using a serrated knife, carefully cut loaf into slices.

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