Approved by the 
Jump to recipe
PRE-ORDER NOW Delish Cookbook, amazon.com
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
4
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Think of this as a soft and fluffy frittata — in a bread bowl! It's amazing and infinitely adaptable. While you can never go wrong with bacon and cheddar, we imagine spinach, artichoke hearts, and ricotta would be pretty dope too. 😋
Trying to cut out some carbs? We've got plenty of easy healthy breakfast ideas too.
Advertisement - Continue Reading Below
Ingredients
- 4
slices bacon
- 2
medium baguettes
- 8
large eggs
- 1/3 cup
heavy cream
- 1 cup
shredded white cheddar
- 2
green onions, thinly sliced
Kosher salt
Freshly ground black pepper
Directions
- Step 1Preheat oven to 350° and line a large baking sheet with parchment paper. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
- Step 2Cut a deep V through the top of each baguette and partially unstuff bread. Transfer baguettes, V-side up, to prepared baking sheet.
- Step 3In a large bowl, whisk together eggs and heavy cream, then stir in bacon, cheddar cheese, and green onions and season with salt and pepper. Pour mixture into each baguette boat.
- Step 4Bake until eggs are puffy and set in center, 30 minutes.
- Step 5Let cool 10 minutes before slicing.
Look for SMALL BAGUETTES that can lay fully flat on your baking sheet. The egg mixture tends to spill over.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below