Stuffed Breakfast Loaf

Breakfast-Loaf-End edit

I honestly have no idea if other people are as into making serious breakfasts on the weekends like I am. If it’s a Saturday or Sunday in our home you can bet eggs, bacon, and any combination of onions, peppers, pancakes, potatoes, potato pancakes or waffles will be flying around. With as often as we make breakfast feasts, I’m always looking for fun ways to break out of our usual patterns. I ran across this recipe and decided to try my own variation.


Holy breakfast! This is crispy, crunchy, gooey, flavor-packed and just downright fun. It’s all of the delicious parts of breakfast foods rolled… (or boated?) into one.


I would be lying if I said that this experiment went totally according to plan. I had trouble finding a crusty loaf of bread that would work for this, and the second I poured the egg mixture into the bread, the egg immediately started leaking through the bread in a few different spots. So, bonus! In addition to the recipe you will get a troubleshoot of what happens if this fails for you too! All will not be lost.



1 baguette-style loaf of bread, 10-12 inches long
5 eggs
5 strips of bacon, cooked and chopped
4 oz. medium cheddar cheese grated (I used marbled)
1/3 cup milk
2 green onions, thinly sliced
salt and pepper


Preheat oven to 350 degrees. Hollow out loaf of bread using a bread knife and set on a baking tray. It’s best to cut a V shape first then go from there. Try to leave 3/4 in of bread at the bottom and on the sides. Whisk milk and eggs together and stir in remaining ingredients, reserving a bit of cheese for the top. Add desired amount of salt and pepper.

Pour mixture into bread boat,* top with remaining cheese and bake for 30-35 minutes until egg mixture is fully cooked.

*If the bread starts leaking, it’s ok!! Unless you have a gaping hole, the eggs will create a sort of suction between the bread and the pan and won’t all leak out. Once the egg in the bottom has started to set in the oven, about 10 minutes, whip up a few more eggs (2-3 depending on how much leaked out and will need to be replaced) with salt and pepper and quickly scramble them in a pan until 3/4 of the way cooked. Remove sheet pan with loaf, scrape off the egg that leaked (or it will burn) and add scrambled eggs into boat and mix with existing fillings.


Once it’s out of the oven, let rest for five minutes and cut into slices. All you need is a slice or two to get a full, hearty breakfast that’s something fun and out of the ordinary. Yum! Bonus: this reheats very well in a toaster oven.


Happy weekend!


15 Comments on “Stuffed Breakfast Loaf”

  1. katty gee says:

    Wow this looks awesome. I really wanna try this. 🙂

  2. omeletta says:

    LOL thanks for the warning about egg spillage! This look freaking delicious, though. Like everything I love about breakfast, wrapped in a giant carb intake. Perfect weekend brunch!

  3. dinuovoblog says:

    Ymmy! To hard baking for mer thoguh. ^^

  4. Patty says:

    I wonder if you lined the bottom of the bread with some nice slices of deli ham, that it might help with the eggs running out till they set up….

    • That’s a good idea!! Someone else recommended taking pieces of bread that were removed and pressing them into the areas that looked especially porous. Next time, I’ll definitely take more precautionary measures!

      • Daniel says:

        patty – the reason for nto lining the bread with a slice of ham is because you basically WANT the egg mixture to bind with the bread. slice of ham would also make the bread come apart from the egg mixture and that e3liminates the purpose of thise delicious recipe in my opinion. Ours turned out excellent by using a pastry brush to brush the insides with whisked egg and bake just enough to set the egg and THEN placed the fillings in and it worked like a charm. YUM….we made 3 and had guests for breakfast after a party the night before. Everyone expects this anytime we have guests now. lol!!!

  5. patti says:

    have not yet tried this, but will soon. about the leaking, I was going to suggest to either butter the inside, or layer sliced cheese or spread cheez whiz, but the ham idea sounds good too…oh what the heck, some crazy combination of butter/ham or cheez whiz/ham..

  6. Gena says:

    Made this on Sunday for Football and it was easy to make and delicious. Monday, my Husband warmed up a slice for Breakfast and said it was even better the next day! Only change I would make next time is to add a little spice…

  7. J says:

    If you have left overs coat a cast iron skillet with a little butter and cut loaf into slices and toast on each side to reheat. Even had one family member drizzle maple syrup on it and said it was wonderful. Served with hash browns and fruit salad.

  8. Cindy says:

    Couldn’t you cook the scrambled eggs on the stovetop first?

  9. Lindsay says:

    Didn’t work at all eggs didn’t set up in the time it said and it was a runny mess basically a huge waste of ingredients.

    • Sorry to hear it didn’t work, that stinks that you’re out those ingredients. I’m not sure why that would be as it looks like a lot of other people have successfully made it. Super crusty crust on the bread is key factor to kind of act as a final barrier for the eggs. Maybe that was the varying factor?

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