Bacon, Egg, And Cheese-Stuffed Loaf

• 1 baguette
• 3 eggs
• 2 tablespoons whole milk
• 1 1/4 cups shredded fontina cheese
• 1/3 cup chopped spinach
• 2 strips cooked bacon, crumbled
• 2 tablespoons diced sun-dried tomatoes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
3. Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
4. Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

baguette, eggs, milk, fontina cheese, chopped spinach, bacon, tomatoes, ground black pepper, red pepper

Taken from www.allrecipes.com/recipe/256476/bacon-egg-and-cheese-stuffed-loaf/ (may not work)