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Easy Bake | Egg Baguette Bakes

Egg Baguette Bakes

  • 21 pounds Italian or French baguettes (unsliced) (14x4-inch)

  • 8ounces sweet or mild Italian sausage

  • 1medium red or yellow sweet pepper, chopped (3/4 cup)

  • 1/2cup sliced green onions (4)

  • 10eggs, lightly beaten

  • 2/3cup whipping cream, half-and-half, or light cream

  • 1/4cup snipped fresh basil

  • 1/2teaspoon salt

  • 1 1/2cups shredded fontina, mozzarella, or provolone cheese (6 ounces)

  1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.

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

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

  4. Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).

  5. Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.

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