Cheesy Pepper Stuffed Baguette
A warm, filling breakfast that turns a plain baguette into a cheesy and delicious meal.
Ingredients
Main Ingredients
- 1 medium medium baguette, about 16 inches long
- 1.5 tablespoons butter, melted
- 3 pieces chicken or turkey breakfast sausages, cooked and sliced
- 5 large eggs
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1/3 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers
- 2 tablespoons chopped scallions
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper, optional
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper.
- Cook the sausages in a skillet over medium heat until fully done. Slice them into small rounds and set aside.
- Add the diced bell peppers to the same skillet and cook for 2 to 3 minutes, just until they start to soften. Remove from the heat.
- Using a serrated knife, cut a long opening along the top of the baguette, leaving the bottom intact. Pull out some of the soft bread inside to make room for the filling. Brush the inside of the bread with the melted butter.
- In a large bowl, whisk together the eggs and milk until smooth. Stir in the cheddar, mozzarella, bell peppers, scallions, garlic powder, cayenne pepper if using, salt, and black pepper.
Baking
- Place the hollowed baguette on the prepared baking sheet. Carefully pour the egg mixture into the bread.
- Arrange the sliced sausage over the top, pressing it down gently so it settles into the filling.
- Bake for 25 to 30 minutes, or until the eggs are set and the top is lightly golden.
- Let the stuffed baguette rest for 5 to 10 minutes before slicing. Serve warm.
Notes
For serving, slice into thick pieces. Consider adding a side salad or roasted tomatoes. Store leftovers wrapped tightly in foil in the refrigerator for up to 3 days. Reheat slices in a toaster oven at 350°F until warm.