Baked Egg Baguette

I love a good breakfast, and this Baked Egg Baguette is simply delicious!

Not only is it really yummy, but also really fun to eat! The baguette is filled with cheesy baked eggs and veggies, and then topped with fresh herbs. This baked egg baguette is highly customizable too. Sometimes I add bacon, spinach, or mushrooms to the egg mixture, and even switch up the choice of cheese.

It’s a creative way to serve an amazing and simple brunch. You will love it!

This post is sponsored by Pete and Gerry’s Organic Eggs and How Sweet Eats. All opinions and texts are mine. Thank you for continuing to support the brands that make Cooking For My Soul possible.

I’m all about fun and creative breakfast and brunch recipes. This baked egg baguette has become one of my favorite things to serve when I am hosting a weekend brunch at my house. The egg baguettes are colorful, cheesy, fresh, and absolutely delicious!

This baked egg baguette is made with french baguette (my fave!), eggs, cream, red bell peppers, shallots, garlic, herbs, and cheese. It’s super simple and full of fresh ingredients. It’s very easy to make too, and you can prep many of the ingredients ahead to save time.

This Baked Egg Baguette recipe is from Jessica Merchant’s new cookbook Everyday Dinners. I’ve always been a huge fan of Jessica at How Sweet Eats. Her recipes are just amazing! Today I am also featuring Pete and Gerry’s organic eggs, which I used to make this recipe.

baked egg baguette split into three with herb garnish

Why I Love This Recipe

This baked egg baguette has become one of my favorites for a few reasons:

Very easy to make! Prep time is minimal. You only need about 10 minutes to prep all the ingredients, and then it’s all oven time. It needs to bake for about 25 minutes.
It’s so fun to eat! Baking eggs IN bread is such a cool idea. Even kids will love it, and you can sneak in healthy veggies too!
It’s highly customizable: You can use different types of cheese, veggies, or even add meat. You could even use other types of bread.

Made with Amazing Organic Eggs

To make this recipe, I used Pete and Gerry’s organic eggs, which I think are amazing. I know that they are always committed to bring the highest-quality, humanely raised, and freshest eggs possible.

Here’s why I love to use Pete and Gerry’s eggs:

They are Certified Organic: no pesticides, no hormones, no antibiotics, no GMOS.
They committed to Certified Humane free-range egg production.
Their eggs are delicious! Because the hens are raised in a free-range diet, the egg yolks are deep and rich in color and taste.
Their eggs are a great source of protein.
They come from small family farms!

There’s nothing I love more than supporting and using brands that I love. Highly recommended!

three pieces of baked egg baguette next to organic egg case

The Everyday Dinners Cookbook

May is National Egg Month, and in partnership with Pete and Gerry’s and How Sweet Eats, I made this AMAZING Baked Egg Baguette recipe from Jessica Merchant’s new cookbook Everyday Dinners, which I received in the mail recently so I can share this amazing recipe with you all.

I am a huge fan of Jessica’s food. Her recipes are always so creative, healthy, and fresh. I can’t even remember how many of her recipes I’ve made in the past – more than 100 probably!

Everyday Dinners includes delicious dinner recipes that take less than 30 minutes to make. They are all very easy, simple, and so delicious. It also includes lots of tips to help you meal prep and make everyday life a bit easier.

I’ve made several of the recipes in her cookbook already, and the Baked Egg Baguette recipe is one of the best in my opinion. You can find the recipe on page 136 of the cookbook or a rewritten version in my recipe card down below!

everyday dinners cookbook by jessica merchant

Ingredients You’ll Need

a baguette, eggs, peppers, herbs, cheese, shallots, and half and half

You only need just a handful of ingredients to make this delicious brunch recipe:

Baguette: You’ll need a petite baguette, which is about 10 inches long. If you can’t find that, you can also use a regular baguette, which is longer and usually thinner.
Eggs: I used Pete and Gerry’s organic eggs. You’ll need 6 large eggs.
Shallots and garlic: These two ingredients add great flavor.
Bell pepper: Not only are bell peppers delicious, but also colorful and fresh. They will make your egg baguette look so pretty!
Half-and-half: Adds creaminess to the egg mixture.
Fresh herbs: I love using fresh parsley here. You can also use basil. Herbs add freshness and great flavor.
Shredded mozzarella cheese: Who doesn’t love cheesy eggs?! I used mozzarella, but other melty cheeses like cheddar, fontina, or gruyere work great too!
Salt and pepper: To season the egg filling.

Feel free to customize it by changing up the veggies. I like to add spinach and mushrooms! You can also add cooked bacon or sausage.

How to Make It

Only 5 simple steps needed to make this recipe!

It’s so easy, and many of the components can also be prepped ahead of time to make it even easier.

Preheat your oven: 400 degrees F.
Prep the bread: Split the baguette lengthwise first, and then cut the center out of it. You can also remove it by pulling out the bread with your hands. Just be sure to leave about 1 inch on each end, and about 0.25 inch or so around the sides.
Whisk the eggs and the filling ingredients: Eggs, shallots, garlic, diced bell peppers, cheese, herbs, salt and pepper. Easy peasy.
Fill the baguettes: Arrange the prepared bread over a sheet pan. Pour the egg mixture into the baguettes. Some of the egg will get absorbed into the bread, so you may need to pour a little bit more after that.
Bake: It needs about 25 minutes in the oven.

egg mixture with diced vegetables next to a case of eggs and bread

How to Cut the Baguette

First, split the baguette lengthwise so that you have 2 long halves.

Then, grab a paring knife and cut around the center, leaving about a half inch on each end of the baguette, and about 0.25 inches around the sides or enough to hold the egg mixture. You don’t want the mixture to spill over. After that, I find it easier to carefully pull out the center of the bread with my hands rather than trying to keep cutting it out. Leave enough bread at the bottom too!

After you have removed the center, press the bottom and sides with your fingers to make it a bit more compact. This will make room for the egg mixture as you fill it.

top view of three french baguettes stuffed with egg mixture

Prep-Ahead Tips

When life gets busy, prep-ahead tips always come in handy.

I would NOT recommend baking everything ahead of time because the bread may get soggy. Instead, prep the components for this recipe in advance to make it easier when you’re ready to bake the egg baguette.

Here are some prep-ahead tips:

Cut and scoop out the center of the baguette ahead of time. Wrap it with foil and store overnight.
Grate the cheese and store in the fridge.
Dice the bell peppers, and mince the shallots and garlic in advance and store in the fridge
Chop the herbs in advance and store in the fridge.

close up of baked bread filled with egg and veggie mix

Recipe FAQs

What type of bread should I use?

Use a 10 inch petite French baguette.

What if I can’t find a petite French baguette?

A regular baguette will work too. These tend to be a bit thinner than petite baguettes, so you may need to cut the bread more than 10 inches. I actually used a regular baguette, about 2/3 of it (about 16 inches).

Can I swap the filling ingredients or add more ingredients?

Yes, absolutely, but don’t overfill it.

Can I make it ahead?

I’d recommend baking it the same day, but you can prep some of the ingredients in advance. See the “Prep Ahead Tips” section above, or under “Notes” in the recipe card below.

How can I store it?

Wrap tightly with aluminum foil and refrigerate for up to 2 days. Reheat: Remove the foil completely and pop it in the microwave oven for a few seconds until warm.

split baguettes baked with egg and veggies on a serving board and case of eggs

That’s it! So easy to make and absolutely delicious.

I always look forward to a great weekend brunch. It’s a great excuse to have great food with friends and family, and create unforgettable memories with loved ones. I love to serve it with a fresh pineapple banana smoothie!

This baked egg baguette is so pretty, delicious, and fun to eat (and make!). It’s a great prep-ahead friendly recipe, and it comes together really quickly. It’s one of those recipes with minimal clean-up, which I love. Plus, it is highly customizable so you can make it your own.

Don’t forget to grab a copy of the Everyday Dinners cookbook, and a box of Pete and Gerry’s organic eggs. Happy cooking!

Other great egg recipes for your brunch menu:

Tips for Success

If you can’t find a petite French baguette (they are usually 10 inches long), use a regular baguette, which tends to be about 26 inches long. I actually used 2/3 of a regular baguette (about 16 inches) because they tend to be thinner than petite French baguettes. It doesn’t need to be precise, as long as you use enough bread to hold the egg mixture.
When you pour in the egg mixture into the baguette, some of it may be absorbed into the bread. If that happens, pour a little bit more to fill it up.
If you worry that the ends of the baguette may get a bit too toasty in the oven, wrap the ends with aluminum foil.