Gluten Free Egg Stuffed Baguette Recipe
The other weekend I had a house full of kiddos sleeping over and needed to whip up breakfast while still keeping an eye on the little ones. This might be something you have to do every day, but I am a little out of practice. I wanted the breakfast to be fun, so I came up with this gluten free egg-stuffed baguette recipe.
It just takes a couple minutes of hands-on time to put this together and then the oven does all the work. This comes in handy when you need to make sure no one is trying to give the cat a bath in the toilet or sled down the stairs on a Frisbee.
After baking, you wind up with crusty gluten free bread filled with creamy eggs. I added some ham, cheddar cheese, and green onions to the eggs because that’s what I had on hand, but you can add whatever you like in your eggs that you have handy.
My gluten free egg stuffed baguette recipe was big in my house and I hope it will be in yours too.
Recipe Notes: I used gluten free baguettes from the freezer section in the grocery store; these were from Against the Grain. I always prefer to use cage free eggs (I like Nature’s Yoke) and if you need this to be dairy free, just substitute the cream with the dairy free milk of your choice and dairy free cheese substitute. If dairy is not an issue but you don’t have heavy cream on hand, half-and-half or even milk will be fine.
- 2 gluten free baguettes
- 1 tablespoon olive oil
- 8 large cage free eggs
- 8 tablespoons heavy cream
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 ounces ham diced
- 2 ounces cheddar cheese grated
- 2 green onions thinly sliced
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats.
Carefully make a V cut in the center of each baguette, leaving about ½ inch on the bottom. Pull out the bread, leaving ½ inch around all sides. (Save the bread for another use, such as bread crumbs.) Brush the inside and top of the baguettes with olive oil. Place on the prepared baking sheet.
In a medium mixing bowl, whisk together the eggs, cream, salt, and pepper. Stir in the ham, cheese, and onions. Carefully spoon the mixture into the bread and bake for 25-30 minutes or until the eggs are set and the bread is golden brown and crispy. Let cool for about 5 minutes, then cut into 2-3 inch slices and serve.
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