Bacon & Egg-Stuffed Baguettes

Combine your favorite parts of breakfast into one warm and delicious dish that can be taken on the go.

by Lori Rice
PHOTO: Lori Rice

Yield: 4 to 6 servings


  • two 10- to 12-inch par-baked baguettes
  • 8 large eggs
  • 2 tablespoons half-and-half
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon finely ground sea salt
  • 1/8 teaspoon ground black pepper
  • 5 slices thick-cut bacon, cooked and chopped
  • 1/4 cup diced red onion
  • salt and cracked black pepper for serving


Preheat the oven to 400 degrees F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray.

Use a sharp knife to carefully cut along the top of the baguettes, about 1 inch deep. Remove the bread to create a boat that will hold the egg filling.

Into a bowl or large measuring cup with a pouring spout, crack six of the eggs. Add the half-and-half, Parmesan, dill, salt and pepper. Whisk for about 30 seconds or until the eggs are beaten.

Sprinkle the bacon and onions inside each baguette. Pour an equal amount of the beaten eggs into each baguette. It’s OK if a little spills over the side.

Bake for 15 minutes, and remove from the oven. Crack one of the remaining eggs over the center of each baguette. Return to the oven, and bake for 15 to 20 more minutes, until the egg reaches your desired doneness.

Sprinkle with salt and cracked black pepper, and let cool for 5 minutes before cutting each baguette into two or three pieces to serve.

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This recipe originally appeared in the January/February issue of Chickens.

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