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 1/2cups shredded fontina, mozzarella, or provolone cheese (6 ounces)
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.
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.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.
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).
Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.