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Bacon, Egg, and Cheese-Stuffed Loaf

Jill Lightner

"Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation."
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45 m servings 583 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
  3. Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
  4. Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.


  • Cook's Note:
  • If using frozen spinach, thaw before using.

Nutrition Facts

Per Serving: 583 calories; 21.3 g fat; 66.7 g carbohydrates; 31.4 g protein; 192 mg cholesterol; 1355 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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It was awesome .Easy and so tasty. I will make it again. I will use a longer bagel next time. Generous amount of filling, Will add more spinach next time. Thanks for the great recipy. Delor...

no made it as it was....fantastic

I never thought of using a baguette. The picture shows a round loaf but I guess any loaf of this type will do.

This is a cool brunch recipe. I used gluten free rolls. Had to change some of the ingredients to what I had on hand and added a generous double squirt of Sriracha to the egg mixture. Thank you ...