Course: Breakfast, Celebration Breakfasts
Cuisine: American
Keyword: breakfast bake, breakfast casserole
Servings: 8 -10
Here's an elegant, yet quick and easy baked breakfast casserole. Tuck savory Canadian bacon, eggs, herbs and cheese inside crusty baguettes the night before. When you wake up, add a little cream, then slip it into the oven for brunch. This recipe originally appeared on


  • One full-sized baguette
  • 8-10 eggs
  • ¾ cup heavy cream
  • cup shredded Gruyere cheese
  • ¼ cup grated Parmesan cheese
  • 8-10 slices Canadian bacon
  • 2 tablespoons chopped chives
  • teaspoon ground nutmeg
  • Salt and pepper to taste


  • 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.
  • Pour on cream, then top with the cheeses and chives.
  • Bake at 275 degrees for 30-35 minutes or until the egg is cooked throughout and the top is browned.
  • Serve immediately.


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Prep photo 1
Prep photo 2

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