Breakfast Stuffed Bread

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Breakfast Stuffed Bread


Great on Holiday Mornings!!


Cooking Time: 40
Recipes Makes: 8
Calories: 235
Carbs: 8.3
Fat: 15.5
Protein: 15


  • 1 baguette-style loaf of bread, 10-12 inches long (bread bowl works too)
  • 5 eggs
  • 5 strips of bacon, cooked and chopped
  • 4 oz. cheese grated
  • 1/3 cup milk
  • 2 green onions, thinly sliced
  • salt and pepper


  1. Preheat oven to 350 degrees. Hollow out loaf of bread using a bread knife and set on a baking tray. It’s best to cut a V shape first then go from there. Try to leave 3/4 in of bread at the bottom and on the sides.
  2. Whisk milk and eggs together and stir in remaining ingredients, reserving a bit of cheese for the top. Add desired amount of salt and pepper.
  3. Pour mixture into bread boat,* top with remaining cheese and bake for 30-35 minutes until egg mixture is fully cooked.
  4. *If the bread starts leaking, it’s ok!! Unless you have a gaping hole, the eggs will create a sort of suction between the bread and the pan and won’t all leak out.
  5. Once the egg in the bottom has started to set in the oven, about 10 minutes, whip up a few more eggs (2-3 depending on how much leaked out and will need to be replaced) with salt and pepper and quickly scramble them in a pan until 3/4 of the way cooked.
  6. Remove sheet pan with loaf, scrape off the egg that leaked (or it will burn) and add scrambled eggs into boat and mix with existing fillings.
  7. Once it’s out of the oven, let rest for five minutes and cut into slices.
  8. Bonus: this reheats very well in a toaster oven.

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