Egg and Bacon Stuffed Bread

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Egg and Bacon Stuffed Bread

Show off your cooking skills for mom on Mother’s Day. Here is a simple, quick and appetizing recipe you can make for your special mom. You can use a small baguette, a bagel, or even a bun.  Just carve it out and then stuff it.  Mom will be pleased!


Egg and Bacon Stuffed Bread

Course Appetizer, Breakfast, Snack
Cuisine American


  • 2 each Demi-Baguettes cut in half, lengthwise
  • 4 Slices bacon
  • 3 Tablespoons Secolari Basil Olive Oil
  • 1/2 Small minced onions
  • 1 Small tomatoe diced
  • 1 Small bell pepper diced
  • 4 Large eggs lightly beaten
  • 2 Tablespoons heavy cream Or substitute with Half&Half
  • 1/2 Cup shredded cheddar cheese Or Mozzarella, Monterey
  • 1/2 Cup grated parmesan cheese
  • 1 To Taste Secolari Wild Porcini Sea Salt
  • 1 To Taste black pepper
  • 1 Drizzle Secolari White Balsamic


  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Carve the inside of 4 demi-baguettes so you can make room for the filing.
  • Cut the bacon into small pieces and cook in a skillet until crispy. Set aside.
  • In a large skillet on medium heat, add the olive oil and cook the onion 5-6 minutes until soft. Add tomato and bell pepper and cook until slightly golden; 4-5 minutes.
  • In a medium bowl, mix the eggs, cream, cheese, cooked bacon, and cooked veggies. Season with salt and pepper to taste.
  • Spoon the egg mixture into the prepared baguettes. Bake 18-20 minutes until golden, and when the egg mixture is set. Remove for oven and allow to cool 3-4 minutes. Serve while still warm. Drizzle with white balsamic or your favorite balsamic.
Keyword Breakfast

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