2019-12-01_Better_Homes_and_Gardens

84 | December 2019 PHOTO BLAINE MOATS

brunch for a crowd

The best thing since sliced bread? Our update on a classic egg bake, which

cooks in a hollowed-out loaf of bread. Simply slice and serve.

For a vegetarian

version, replace

the sausage with

1 cup cooked veggies,

such as sliced

mushrooms and/or

broccoli florets.

FOOD BREAKFAST

EGG & SAUSAGE

BREAD BAKES

Use the bread you remove

from each loaf for croutons, an

egg strata, or as stuffing.

hands-on time 30 min.

total time 1 hr. 10 min.

2 14×4-inch unsliced loaves

Italian or French bread

8 oz. uncooked sweet or mild

Italian sausage, casings

removed

3/4 cup chopped bell pepper

1/2 cup sliced green onions

10 eggs, lightly beaten

2 /3 cup heavy cream or

half-and-half

1/4 cup chopped fresh basil

1/2 tsp. salt

(^1) 1/2 cups shredded Fontina,
mozzarella, or provolone
cheese (6 oz.)

1. Preheat oven to 350°F. Line
   a large baking sheet with
   parchment paper. Using a
   serrated knife, cut a wedge
   into tops of loaves. Using a spoon
   or your fingers, hollow out the
   center of each loaf. Place bread
   shells on prepared baking sheet.


2. In a 10-inch skillet cook sausage
   and bell pepper over medium
   8 minutes or until sausage is
   browned and pepper is just
   tender, stirring in green onions
   the last 1 minute. Drain off fat.


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


4. Pour egg mixture into bread
   shells. Sprinkle with remaining
   cheese. Bake 35 to 40 minutes or
   until eggs are set (at least 160°F).
   Let stand 5 minutes before slicing.
   If desired, sprinkle with additional
   basil. Makes 10 servings.
   each serving 490 cal, 23 g fat
   (11 g sat fat), 245 mg chol, 977 mg
   sodium, 45 g carb, 1 g sugars,
   20 g pro n FOOD STYLING: GREG LUNA