BAKED BACON EGG AND CHEESE BREAD BOAT

INSTRUCTIONS

  1. Preheat the oven to 350°F and line a standard cookie sheet with parchment paper.
  2. Hollow out the center of the Italian loaf leaving at least 1-inch on each side and the bottom. Freeze the bread removed from the center and use for another dish. Place the hollowed out loaf onto the parchment. Set aside.
  3. In a skillet over medium-high heat melt 1 Tbsp butter. Add the diced peppers and cook for 2 minutes until softened. Add the sliced green onion. Season with salt and black pepper to your taste. Cook for 1 minute then remove from the pan to cool slightly.
  4. Whisk together the eggs, cream, grated Parmesan cheese, salt and black pepper until light and fluffy. Adjust the amount of salt and black pepper to your taste.
  5. Mix in 1 cup shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
  6. Pour into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
  7. Bake for 30 minutes or until set.
  8. Rest for 5 minutes then slice and serve.
NOTES
The Italian loaf I used in the recipe was around 6-inches at it’s widest and 14-inches long. Due to the width I was able to make wide slices across the loaf and then cut the loaf through the center from end to end yielding 12 pieces total. The amount of servings may vary due to the bread used.
Using a larger loaf? Increase to 10 large eggs and ¾ cup heavy cream then proceed with the recipe as written.