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!
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.
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!
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!
Ingredients You’ll Need
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.
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.
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.
Use a 10 inch 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).
Yes, absolutely, but don’t overfill it.
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.
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.
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.
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.
Baked Egg Baguette
- 1 petite French baguette - (about 10 inches long, see note below)
- 6 Pete and Gerry's organic eggs
- ¼ cup half-and-half
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small red bell pepper, diced
- 1 small shallot, minced
- 1 garlic clove, minced
- ⅔ cup shredded mozzarella
- 2 tablespoons chopped fresh Italian parsley or basil
- Preheat oven to 400 degrees F.
- Split the baguette lengthwise, and cut the center out of it and scoop out the bread using your hands, leaving 1 inch on each end and about 0.25 inch on the sides. Be sure to leave enough bread at the bottom to hold the filling. After you're done scooping out the bread, press the center and sides with your fingers to make it more compact – this will allow the filling to fit better. Transfer to a baking sheet and set aside.
- In a bowl, whisk the eggs along with the half-and-half, salt, and pepper. Then mix in the diced bell pepper, minced shallots, minced garlic, shredded mozzarella, and chopped parsley or basil until evenly combined.
- Pour the egg mixture into the prepared baguette. Some of it may get absorbed into the bread, so pour a little bit more if that happens. Tip: if you don't want the ends of the baguette to get too toasty, wrap the ends with aluminum foil.
- Bake for about 25 minutes until the eggs are completely set in the center. Let cool for 5 minutes. Slice and serve. Enjoy!
- Baguette: If you can’t find a petite French baguette, use a regular baguette. Regular baguettes tend to be thinner, so you may need to use more than 10 inches in order to hold all the egg mixture.
- Pouring the mixture: Some of the egg mixture will get absorbed into the bread, so you may need to pour a little bit more if that happens.
- To prevent the ends of the baguette from getting a bit too toasty, wrap the ends with aluminum foil.
- Recipe adapted from Jessica Merchant’s Everyday Dinners cookbook.