Cheese-Stuffed Recipe ⋆ Bacon, Egg, and Cheese-Stuffed Loaf

Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.

Ingredients

• 1 baguette
• 3 eggs
• 2 tablespoons whole milk
• 1 ¼ cups shredded fontina cheese
• ⅓ cup chopped spinach
• 2 strips cooked bacon, crumbled
• 2 tablespoons diced sun-dried tomatoes
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
3. Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
4. Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

Nutrition Facts

• calories519.2
• carbohydrateContent66.2 g
• cholesterolContent178.6 mg
• fatContent16.4 g
• fiberContent3.1 g
• proteinContent27.1 g
• saturatedFatContent8.2 g
• sodiumContent1098 mg
• sugarContent4.4 g