Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a large baking sheet with aluminum foil.
- In a small frying pan, cook the breakfast sausages until fully cooked. Once cooked, slice them into rounds and set aside.
- Using a bread knife, cut a deep V down the length of the baguette. Take care to not cut through the bottom of the baguette, leaving a 1/2-inch lip around the edges.
- Gently pull out the center of the baguette and all of the extra crumbs to create a hollow boat shape.
- Using a pastry brush, brush the melted butter on the inside of the hollowed bread.
- Place the baguette onto the lined baking tray and set aside.
- In a medium-sized mixing bowl combine the eggs and milk, whisk to combine.
- Into the eggs add the sharp cheddar cheese, mozzarella, scallions, garlic powder, cayenne pepper, salt and pepper. Stir to combine.
- Pour the egg mixture into the prepared baguette.
- Place the sliced sausage rounds in the middle, down the length of the baguette.
- Bake for 30-35 minutes until the eggs are fully set. Remove from the oven and allow to rest for 5-10 minutes before slicing and serving.
Notes
Save the bread you pulled out to make breadcrumbs or croutons. Let rest 5-10 minutes before slicing for cleaner cuts. Can be assembled the night before and refrigerated - add 5 minutes to baking time if cooking from cold.
