This toasty loaf feeds a crowd, and looks lovely as part of a brunch spread, but it’s also filling enough to serve as lunch or even dinner!
Ingredients
1 large French bread loaf
1 medium red or yellow sweet pepper (chopped ¾ cup)
1/2 cup sliced green onions (4)
10 BC eggs (lightly beaten)
2/3 cup whipping cream, half n half, or light cream
1 cup cooked bacon (chopped)
1/2 teaspoon salt
1 1/2 cup shredded cheddar or mozzarella (6 ounces)
Instructions
Preheat oven to 350°F. Line a 15 x 10 x 1-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.
In a large bowl combine eggs, whipping cream or milk product, salt and pepper, and mix it up. Add green onions, cooked bacon, diced bell peppers, and 1 cup of cheese, and mix it up.
Carefully pour egg mixture into bread shell(s). Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered at 350 degrees for 25 minutes or until eggs are set.
Let stand for 5 minutes. Using a serrated knife, carefully cut bread into slices. Enjoy!