Baked Egg Baguette

5 from 2 votes

This easy baked egg baguette is such a creative brunch recipe featuring eggs! The egg mixture is baked in a baguette. The egg filling is creamy, cheesy, and full of amazing flavors.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: people

Calories: 355kcal

Author: Tania

Ingredients

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

Instructions

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!

Notes

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.

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