Egg Stuffed Bread

Egg Stuffed Bread is a delicious brunch food- savory, delicious and easy to make, this is ure to please!

Course Breakfast

Cuisine American

Prep Time 40

Cook Time 30

Inactive time 10

Total Time 1 20

Servings servings

Calories 360kcal

4 baguette rolls mine were about 6 inches long
1 cup diced omelette fillings I used ham, red bell peppers and chives but you can really use whatever you like, just make sure that they're diced small
½ cup shredded cheddar cheese
6 large eggs
⅔ cup whole milk
1 teaspoon kosher salt to taste
¼ teaspoon ground black pepper

Preheat oven to 350 degrees F. Line a sheet pan.
Hollow out bread so that it forms a boat. Make sure you don't cut all the way through! I left a small amount of the bread in the middle.
Split omelette fillings between the rolls and then split cheese between each. Place them on pan and set aside.
In a separate bowl, beat together eggs, milk, salt and pepper until well combined.
Carefully pour egg mixture equally into each bread boat. It takes a second for the fillings and bread to absorb the egg and if you go too fast they will overflow.
Bake for about 30 minutes and serve immediately.

These are best eaten right away, but leftovers last up to 3 days in the refrigerator