This is what I would consider an ideal breakfast. The holy grail combination of egg, cheese and bacon. Good, crusty bread. And an extra creamy layer of cheese for good measure.
I was brainstorming on a fun weekend breakfast idea recently and remembered that I hadn’t made a new French bread recipe in ages. I was on a huge kick for a while, probably to the point of annoying you. I still can’t even look at the photos of the Barbecue Chicken version without salivating. So, so good and easy. I’ve made those a hundred times and everyone loves them.
This breakfast version is just as simple to throw together and I happen to think it would also be great for brunch, lunch OR breakfast for dinner. Just serve some fresh fruit on the side and you’re golden. What really takes them over the top is the herb and garlic cream cheese I spread over the bread before adding the other toppings. The cream cheese melts into the eggs and it is to die for, seriously. Don’t you just want a big crunchy, cheesy bite?!
Cheesy Breakfast French Breads
- 1 French baguette, split
- ½ package herbed cream cheese, softened
- 6 slices thick cut bacon, chopped
- 8 eggs
- Pinch salt and pepper
- 2 ½ cups shredded sharp cheddar cheese
- Chopped green onions for sprinkling
Preheat oven to 400 degrees. Line a baking sheet with parchment or a silicone mat. Slice your baguette in half lengthwise and spread your softened cream cheese evenly on both sides. Set aside.
In a skillet over medium heat, cook your chopped bacon until it is just cooked but not crisp yet. It will finish cooking in the oven. Remove the bacon from the pan and wipe out any excess grease if necessary. Add your eggs to the skillet and scramble them, seasoning lightly with salt and pepper.
To assemble the French breads, layer the scrambled eggs on top of the cheesy bread and then cover evenly with the shredded cheese. Sprinkle the cooked bacon and chopped green onion on top of the cheese. Bake for 10 minutes or so until cheese is melted and edges of bread are crisp. I also like to broil for 1-2 minutes at the end. Cool slightly, then cut into wedges and serve.
For the cream cheese, I used Boursin Herb & Garlic but Philadelphia has great flavors too. I love the Chive & Onion.