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Monday, March 26 2018

It's hardly breakfast without a hearty helping of fluffy eggs. Pair them with chunks of potato, fresh veggies, crispy bacon, and shredded cheese in these outstanding egg casserole meal.

INGREDIENTS
2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)


DIRECTIONS
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.


Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.


Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).


Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.


NUTRITION FACTS (Egg Baguette Bakes)
Per serving: 490 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 245 mg chol. , 977 mg sodium , 45 g carb. , 0 g fiber , 1 g sugar , 20 g pro.

Posted by: AT 10:55 am   |  Permalink   |  0 Comments  |  Email
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