This baguette breakfast casserole is both visually stunning and satisfying. Baguette slices standing on end cradle slices of Canadian bacon and an egg. Gruyere and Parmesan melt over the top while the cream soaks into the bread and sets around the eggs. You can assemble it the night before and bake it in the morning, which makes it ideal for holiday breakfasts, weekend guests, or any morning when you want something impressive without the effort.
This breakfast casseroles uses whole baguette slices standing upright in the dish, so every serving has its own well of egg and bacon surrounded by crusty bread. The individual portions make serving easy.
Servings: 8 -10
Recipe for an easy yet visually stunning breakfast casserole made with canadian bacon, eggs, herbs and cheese tucked inside crusty baguettes.
Ingredients
- One full-sized baguette
- 8-10 eggs
- ¾ cup heavy cream
- ⅓ cup shredded Gruyere cheese
- ¼ cup grated Parmesan cheese
- 8-10 slices Canadian bacon
- 2 tablespoons chopped chives
- ⅛ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Cut the baguette into eight to 10 pieces of varying size, so that children can have smaller portions if desired
- Line them up, edge side down in one medium or two small buttered casserole dishes.
Create a hole in the middle of each slice of baguette by pushing the soft bread in the middle down to the bottom of the casserole dish. Press a slice of Canadian bacon into the hole, then crack an egg on top.- Gently crack the egg on top of the Canadian bacon-stuffed baguette.
- Whisk the nutmeg into the cream*. Pour in a tiny bit of cream into each baguette to fill, then pour any remaining cream into the cracks between the bread slices. (*Note: If making the night before, wait to add the cream until you are ready to put it in the oven.)
- Sprinkle with chives, salt, and pepper and top with the shredded Gruyere and grated Parmesan.
- Bake at 275 degrees for 30-35 minutes or until the egg is cooked throughout and the top is browned.
- Serve immediately.
Notes
Can I make this breakfast casserole the night before? Yes, with one adjustment. Assemble everything except the cream. Cover and refrigerate overnight. Add the cream just before baking so the bread doesn't become too soggy. Bake as directed.
What size baking dish do I need? One medium casserole dish works if your baguette slices fit snugly. Two small dishes side by side also work well and make it easier to serve.
Can I use a sourdough baguette? Yes. A sourdough baguette adds a slightly tangy flavor that works beautifully with the Gruyere and Canadian bacon. Make sure it's a day old so the slices hold their shape.
How do I know when it's done? The eggs should be fully set with no jiggle in the center, and the cheese on top should be golden and bubbling. Start checking at 30 minutes.
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