It’s 2 days before Christmas and I am getting excited to say the least. Christmas with kids really is magical. I love the excitement over just the smallest things. Tonight we ventured out to see the Mesa Temple Lights. We first had dinner at Pete’s Fish & Chips. They have been around forever and lets just say, their sauce is nothing short of amazing. I could drink it, for reals. I usually get shrimp and chips and extra sauce. The onion rings are great too. And tonight after my 6 year old realized they serve shrimp, he may never get the hamburger again 😉 It’s a great local joint with locations all over the valley. Only thing you need to know is, cash only 🙂 Anyways, after our super fancy dinner, we hopped on the light rail. It made me feel like we live in a big city or something. We headed down to “Merry Main Street” and went ice skating. Well, I didn’t ice skate, my husband did with the older kids. I was busy trying to keep a 14 month old happy. We ended the night looking at the amazing Christmas lights on the Temple and got to see the really neat nativity display at the visitors center. They have nativities from all over the world. It is really cool. A great night making memories. Now we just need to go back and see the big Christmas tree and eat at the food trucks!
Now lets talk about this recipe shall we! It is wonderful breakfast or brunch. Bake the egg, sausage & pepper mixture in the french bread, slice and serve! This is a fun and fairly easy breakfast to make. Plus it is pretty with the fresh basil & red peppers. I love a recipe that is a little different but not hard to make. We had this as breakfast for dinner actually and loved it. This would also be fun to serve at a shower or gathering because you can slice it and people can grab a piece pretty easily. If you want to add a little spice you could try it with hot sausage however I liked the mild flavor.
- 2 (1 pound) french baguette or loaf (unsliced) about 14x4"
- 8 ounces italian sausage (mild or sweet)
- ¾ cup red pepper, chopped (1 medium)
- ½ cup sliced green onions (4)
- 10 eggs, lightly beaten
- ⅔ cup whipping cream or half & half
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
- 1½ cups mozzarella or provolone cheese, shredded (6 ounces)
- Preheat oven to 350 degrees. 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 ¾-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. (I placed on a plate with paper towel to absorb the grease)
- 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 ½ cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set.
- Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.
Recipe Source: BHG Celebrate the Seasons 2014 magazine