Ingredients

The following ingredients have 4 Servings
  • 12 frozen mini french bread baguettes, cooked & cooked (OR 2 medium sized country bread loaves)
  • 12 eggs
  • 1/2 cup bacon (cooked & crumbled)
  • 1/2 cup spicy sausage (cooked & crumbled)
  • 3 tablespoons garlic (minced)
  • 2 cups spinach
  • 2 tablespoons butter
  • 1 tomato (diced)
  • 1 cup gruyere (shredded)
  • 1 cup sharp cheddar (shredded)
  • salt & pepper (to taste)
  • 1 cup bacon (cooked & crumbled)
  • 1 package spinach (sauted in bacon grease)
  • 1 cup bell pepper (finely diced)
  • 1 cup red onion (finely diced)
  • 1 cup turkey sausage (cooked & crumbled)
  • 6 maple pork sausage patties (cooked)
  • 1 cup breakfast ham (diced)
  • 1 cup sharp cheddar (shredded)
  • 1 cup Parmesan cheese (shredded)
  • 1 cup gruyere (shredded)
  • 1 cup pepperjack cheese (shredded)
  • salt & pepper (to taste)
  • fresh parsley (for topping)

Instruction

  • Preheat the oven to 375°F. Hallow out the bread and save the inside breading for another recipe.
  • Cook the bacon and sausage, then roughly crumble each and set aside to cool. Use 1 tablespoon of butter to sauté the onion and garlic until just softened and beginning to brown. Sauté the spinach in the remaining butter until wilted, then remove from the pan. Let all cool for at least 15 minutes.
  • Place a small slice of cheddar cheese into the bottom of each bread bowl. Add in 1-2 tablespoons of other desired fillings (bacon, sausage, onions/garlic, spinach, tomato).
  • Crack an egg into each bread filling. Tap the bread gently on a hard surface if the egg won’t settle around the other ingredients.
  • Arrange the bowls on a sprayed baking sheet and bake 25-30 minutes for the mini bowls, and 35-45 minutes for the larger bowls. The centers of each egg should be just barely wobbly for a runnier egg, and not wobbly for a soft egg.
  • Top the bowls with the gruyere cheese, salt, and pepper. Serve right away and enjoy!