A crispy, crunch bread shell cradling a creamy egg and sausage filling. This is a wonderful change from the typical breakfast casserole or sandwich.
- 2 one-pound baguettes, try to get a size about 14”x5”
- 10 slices provolone cheese
- 8 ounces link or bulk breakfast sausage
- ½ cup sliced green onion, both the white and green parts (about 4-5)
- 10 large eggs, beaten
- ⅔ cup heavy cream
- 1 teaspoon hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded fontina cheese
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a Silpat mat.
- Using a serrated bread knife, cut a v-shaped wedge lengthwise into the top of each loaf, cutting within 1-inch from each long side. Tear away the inside of the baguette, leaving a 1-inch shell all around. Place the shells on the prepared baking sheet.
- Line each baguette with 5 slices of the provolone, trying to cover as much of the cavity as possible with the cheese. Set aside.
- If using link sausage, remove the casings and slice into disks.
- In a skillet, over medium heat, cook the sausage. If using bulk sausage, break the meat into medium sized chunks until the meat is cooked through. If using link sausage, keep stirring and turning the disks until cooked and browned. Drain off the fat. Set aside.
- In a large bowl, whisk together the sliced green onions, eggs, cream, salt and pepper until the yolks of the eggs are fully incorporated into the cream. Stir in the sausage and cheese.
- Carefully ladle the egg mixture into the bread shells.
- Bake , uncovered, for 35-40 minutes until the eggs are set and the crust is lightly browned.
- Let stand for 6-7 minutes to set further. Using a serrated bread knife, cut each baguette into slices.
- Serving Size: 1