Family Breakfast: Spicy Eggs Baked in a Baguette

The recipe is so popular in my house—especially with my husband—that it seemed remiss not to share it here in hopes of helping you plan your breakfast menu for this coming weekend. I made and shared a variation of this baked baguette on my own blog a few months ago, and based on reader feedback I know it’s quick-cooking, kid-friendly (maybe not this exact version) and worth knowing how to make.

This particular variation is fancied up in favour of the men in our lives, and boasts popular flavours you know they’re sure to be fond of. Made with sausage, pickled jalapeño peppers, and gooey aged cheddar cheese, this dish is guaranteed to please a crowd come Sunday morning.

What I love best about this type of breakfast is that it can be customized to suit a variety of palates, so if peppers are not to your liking, feel free to improvise by using green onions, cherry tomatoes or baby spinach instead. I like to serve mine with mixed greens tossed in light vinaigrette, some sliced fresh fruit and plenty of piping hot coffee.

Spicy Eggs Baked in a Baguette

Serves 2-4

You’ll Need:

1 one-pound French baguette (approx. 18′ x 3′)
5 eggs
1/3 cup half-and-half cream
½ tsp salt
½ tsp fresh ground black pepper
1 cup shredded aged cheddar cheese
2 Italian sausages, casings removed, crumbled and cooked
Pickled jalapeños
Hot sauce, optional

Prep and Cook:

Preheat oven to 350° F and line a large (15 x 10-inch) baking sheet with parchment paper.
Using a sharp serrated knife cut a wedge lengthwise into the top of the baguette, leaving one inch intact on each end. Remove the insides of the bread with your fingers (save for homemade breadcrumbs) and arrange bread shell on the prepared baking pan.
In a large glass measuring cup combine eggs, half-and-half cream, salt and pepper.
Scatter ½ cup of the cheese into the bread boat, sprinkling it evenly over the surface. Top with crumbled sausage. Carefully pour egg mixture into bread shell, sprinkle with the remaining ½ cup cheese, and garnish with pickled jalapeños (as many as you like).
Bake, uncovered, for 18-23 minutes or until eggs are set and the edges of the bread are golden brown and crisp. Let stand for 5 minutes. Using a serrated knife carefully cut loaf into slices and serve with hot sauce, if desired.