This egg breakfast bake doesn't even require a casserole dish. How? By using hollowed out bread as the baking vessel. It's a fun way to serve a crowd a special brunch recipe.

Shelli McConnell
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Ingredients

Directions

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper. Using a serrated knife, cut a wedge into tops of loaves. Using a spoon or your fingers, hollow out the center of each loaf. Place bread shells on prepared baking sheet.

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  • In a 10-inch skillet cook sausage and bell pepper over medium 8 minutes or until sausage is browned and pepper is just tender, stirring in green onions the last 1 minute. Drain off fat.

  • In a large bowl combine eggs, cream, basil, and salt. Stir in sausage mixture and 1 cup cheese.

  • Pour egg mixture into bread shells. Sprinkle with remaining cheese. Bake 35 to 40 minutes or until eggs are set (at least 160°F). Let stand 5 minutes before slicing. If desired, sprinkle with additional basil. Makes 10 servings.

Nutrition Facts

490 calories; 23 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 245 mg cholesterol; 977 mg sodium. 190 mg potassium; 45 g carbohydrates; 0 g fiber; 1 g sugar; 20 g protein; 0 g trans fatty acid; 1116 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 142 mg calcium; 1 mg iron;

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