Egg Baguette Bakes

• Meat

  • 8 oz Italian sausage, sweet or mild

• Produce

  • 1 2 cup sliced green onions (4
  • 1/4 cup Basil, fresh
  • 1 Sweet pepper, chopped (3/4 cup, medium red or yellow

• Refrigerated

  • 10 Eggs

• Baking & Spices

  • 1/2 tsp Salt

• Bread & Baked Goods

  • 2 1 pounds italian or french baguettes

• Dairy

  • 1 1/2 cups Fontina
  • 2/3 cup Whipping cream

Found on bhg.com

Directions

• 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.

Nutrition