Subj : BH&G 2699
To   : All
From : Dave Drum
Date : Thu May 13 2021 13:06:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg Baguette Bakes
 Categories: Breads, Pork, Dairy, Vegetables, Cheese
      Yield: 10 Servings
 
      2    (1 lb ea) Italian or French
           - baguettes; unsliced
      8 oz Bulk Italian sausage
      1 md Red or yellow bell pepper;
           - chopped
    1/2 c  Sliced green onions
     10 lg Eggs; lightly beaten
    2/3 c  Whipping cream, half & half,
           - or light cream
    1/4 c  Snipped fresh basil
    1/2 ts Salt
  1 1/2 c  Shredded fontina, mozzarella
           - or provolone
 
  Set oven @ 350ºF/175ºC.
  
  Line a 15" x 10" x 1" baking pan with parchment paper.
  Using a serrated knife, cut a wedge into the top of each
  loaf cutting to about 1 inch from each long side. Use a
  spoon or your fingers to carefully remove the inside of
  each loaf, leaving about 3/4" shell. Arrange bread
  shells on the prepared baking pan.
  
  In a large skillet crumble and cook sausage with sweet
  peppers about 8 minutes or until sausage is cooked and
  peppers are just tender, stirring in the green onions the
  last minute of cooking. Remove from heat; drain off fat.
  
  In a large bowl combine eggs, whipping cream, basil, and
  salt. Stir in sausage mixture and 1 cup of the cheese.
  
  Carefully pour egg mixture into bread shells. Sprinkle
  with the remaining 1/2 cup cheese. Bake, uncovered, for 35
  to 40 minutes or until eggs are set.
  
  Let stand for 5 minutes. Using a serrated knife, carefully
  cut loaves into slices.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It wasn't broke 'til I fixed it a little...

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