Egg Baguette Bake
Recipe type: Breakfast
Cook time: 
Total time: 
A fun way to serve breakfast. The egg & sausage mixture bakes in the bread loaf. Slice and serve!
  • 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)
  1. 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.
  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. (I placed on a plate with paper towel to absorb the grease)
  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 ½ cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set.
  5. Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.
Recipe by Baked in AZ at