Sausage And Egg Baguette Bake Recipe

Sausage and Egg Baguette Bake cut up on a cutting board.

5 from 1 vote

This sausage and egg baguette bake (baguette boat) is a hearty breakfast stuffed with eggs, sausage, peppers, and cheese. Easy to make, feeds a crowd, and perfect for brunch or holidays.

Prep Time10

Cook Time40

Course: Breakfast, Brunch, Main Dish

Cuisine: American

Servings:

Calories: 486kcal

Ingredients

1 loaf French Baguette 14"x4" (standard size)
6 oz Italian sausage ground
1/2 cup Bell pepper red, yellow, or orange, diced
1/4 cup Onion white or yellow, diced
6 Eggs beaten
1/4 cup Heavy cream or Half And Half
1/3 cup Parsley finely chopped
1 cup Fontina cheese grated
1/4 cup Romano cheese grated

Spices

1/2 tsp Dried thyme
1/2 tsp Ground mustard
1/2 tsp Kosher Salt
1/2 tsp Black pepper

Instructions

Preheat oven to 350 degrees F.
Add sausage, onion, and bell pepper to skillet over medium heat and cook until sausage is cooked through and the vegetables are soft, about 7-8 minutes.
6 oz Italian sausage, 1/2 cup Bell pepper, 1/4 cup Onion
In a large bowl, beat the eggs, then add the remaining ingredients with the cooked and cooled sausage mixture and mix until combined well. Reserve a bit of the Fontina cheese or have a bit extra to use later.
6 Eggs, 1/4 cup Heavy cream, 1/3 cup Parsley, 1 cup Fontina cheese, 1/4 cup Romano cheese, 1/2 tsp Dried thyme, 1/2 tsp Ground mustard, 1/2 tsp Kosher Salt, 1/2 tsp Black pepper
Using a bread knife, cut diagonally into the French bread where the top is about 1" wide at the top. Remove some of the bread, hollowing it out, creating a shell. Leave at least 1/2" all around inside the bread shell.
1 loaf French Baguette
Carefully spoon in or pour the mixture into the bread shell. Top with reserved cheese (optional).
Bake for 35-40 minutes until the eggs have set. Remove from the oven and allow to rest at least 5 minutes before slicing.
Serve and enjoy.

Notes

Leftovers keep well! Store any remaining slices of this sausage and egg baguette bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp the bread back up, or warm in the microwave for a quick breakfast. This makes it a great make-ahead brunch recipe or easy meal prep option.

Nutrition