This is another Tasty recipe I tried one Christmas morning. Even though I’m going to use the same simple ingredients, I’m going to change up the method a bit. So, if you might have guessed it didn’t turn out so well. I’m hoping to give you the new and approved directions so your bacon, egg and cheese bread boat comes out perfecto💋😁 4 servings
5 large eggs
1/2 cup heavy cream
4 oz cooked bacon, crumbled
4 oz shredded cheddar cheese
2 green onions, thinly sliced
Salt and pepper to taste
Preheat the oven 350F. Cook your bacon well enough to crumble. In a bowl mix your eggs and cream. Add in the salt and pepper and stir to combine. Pour into a nonstick skillet on med/high heat and cook until cream and eggs are combined and liquid is gone but eggs are not completely cooked. Take off of the heat and add in the bacon crumbles, half of the cheese and onions, stir to combine. Cut a long rectangle out of the baguette and un-stuff so you can add the egg mixture. On top of the egg mixture sprinkle the remaining cheese. Bake 25 minutes. Cut and serve will warm. Yum Yum!
PS: When I cooked mine the bread was done before the eggs. We scraped out the egg mixture and cooked it on the stove and then put it back in the bread for 5 minutes. This is why I want you to precook your eggs to a point that it will be done at the same time as the bread. Let me know if it works.