Breakfast Stuffed Baguette

Ingredients

• 4 slices bacon
• 2 medium baguettes
• 8 large eggs
• 1/3 c. heavy cream
• 1 c. shredded white cheddar
• 2 green onions, thinly sliced
• Kosher salt
• Freshly ground black pepper

 Directions

1. Preheat oven to 350° and line a large baking sheet with parchment paper. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
2. Cut a deep V through the top of each baguette and partially unstuff bread. Transfer baguettes, V-side up, to prepared baking sheet.
3. In a large bowl, whisk together eggs and heavy cream, then stir in bacon, cheddar cheese, and green onions and season with salt and pepper. Pour mixture into each baguette boat.
4. Bake until eggs are puffy and set in center, 30 minutes.
5. Let cool 10 minutes before slicing.

Look for SMALL BAGUETTES that can lay fully flat on your baking sheet. The egg mixture tends to spill over.