Ingredients
4
4 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 519
- Carbohydrate: 66g
- Fat: 16g
- Fiber: 3g
- Protein: 27g
- Sugar: 4g
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