Let's Have Brunch - Egg Baguette Bake

For all the Italian food lovers, this great find from Better Homes & Gardens will certainly be a hit at your Sunday brunch. Italian bread stuffed with sausage, peppers, onions, eggs and more - how could it get much better than this? From start to finish, this will be ready for your guests in just over an hour. Mangiare e godere!

Egg Baguette Bake

2 - 1 pound Italian baguette (unsliced) (14x4 inch)

8 ounces sweet or hot ground Italian sausage (or a combination of both)

1 medium red or yellow sweet pepper, chopped (3/4 cup)

1/2 cup sliced green onions (4)

10 eggs, lightly beaten

2/3 cup whipping cream, half-and-half, or light cream

1/4 cup snipped fresh basil

1/2 teaspoon salt

1-1/2 cups shredded fontina, mozzarella or provolone cheese (6 ounces)

1. Preheat oven to 350 degrees F. Line a 15x10x1 inch 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-inch shell. Arrange bread shells on the prepared baking sheet.

2. In a large skillet 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.

3. In a large bowl combine eggs, whipping cream, basil and salt. Stir in sausage mixture and 1 cup of the cheese.

4. Carefully pour egg mixture into bread shells. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).

5. Let stand for 5 minutes. Using serrated knife, carefully cut loaves into slices.

Serves 10