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Yields:
8
Prep Time:
20 mins
Total Time:
45 mins
This bread is stuffed with a full breakfast and it's absolutely everything you want. The extra bread is perfect for dipping in the eggs and such a fun way to share breakfast.
Not into runny eggs? Try this Brunch Bread — it's game changing.
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Ingredients
- 1
large shallow loaf of bread, sliced in half
- 4 lb.
strips bacon
- 4 cups
packed baby spinach
- 1 oz.
(8-oz.) block cream cheese, softened
- 2 cups
shredded mozzarella
- 1 cup
freshly grated Parmesan
Kosher salt
Freshly ground black pepper
- 4
large eggs
Pinch red pepper flakes
- 4 Tbsp.
butter, melted
- 1 tsp.
garlic powder
Directions
- Step 1Preheat oven to 400°. Slice off top of bread, about an 1” deep. Hollow out center and tear bread into large pieces. Place hollowed out loaf in a 9”-x-13” baking pan.
- Step 2In a large skillet over medium heat, cook bacon until crispy, 6 minutes. Transfer to a paper towel-lined plate to cool then chop into 1” pieces.
- Step 3 Add spinach to skillet and cook until wilted, 3 minutes.
- Step 4 In a medium bowl, combine cream cheese, mozzarella, and Parmesan. Season with salt and pepper.
- Step 5 Spread cheese mixture in bread cavity then spread spinach and bacon on top.
- Step 6 Crack eggs on top of bread and season with salt, pepper, and a pinch of red pepper flakes.
- Step 7 In a medium bowl toss torn out bread with butter and garlic powder. Spread bread around loaf in baking pan.
- Step 8 Bake until egg whites are just set and bread is toasted, 20 minutes.
- Step 9 Use toasted bread to dip into bread boat.
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