It’s breakfast and appetizer in one! A soft scrambled egg is stuffed inside a hollowed out french bread loaf and sliced into individual bites that can be served as finger-food. Chewy on the outside and soft on the inside, it’s guaranteed to be a breakfast and brunch party favorite!
Ingredients Used to Make Egg Stuffed Bread
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Baguette (French Bread) – Recipe is for a 12 inch loaf, so double or triple recipe for longer loaves
**Gluten-Free Option: you can now buy gluten-free baguettes in most grocery stores, if not, online.
- Scrambled Eggs – made with eggs and low-fat milk. For a lower-calorie, low cholesterol option, you can also use egg beaters.
How to Make
How to Make Scrambled Egg Stuffed French Bread Loaf
Hollow out the french bread loaf: First, slice the ends of the french bread and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving half an inch of crust intact
TIP: longer french bread loaves are harder to hollow out, so I usually cut the longer ones in half or thirds and work with shorter loaves
Prepare the scrambled egg filling using eggs, skim milk, salt and pepper ( I like this lighter scrambled egg recipe by Spruce Eats). You’ll need about 3 cups of scrambled eggs for every 6 inch of baguette. You can also just use Egg Beaters if you’re looking for an even lower cholesterol option.
Spoon in the egg mixture into the bread starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
Seal the stuffed bread in a large Ziploc bag or container, and store in the fridge for 30 minutes (up to 1 day) to allow the filling to set. This will make slicing the bread easier.
Slice before serving. The leftover loaf/slices can be stored in the fridge for up to 3 days. The moist filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.
Recipe Variations and Optional Add Ins:
- Filling possibilities are endless with this recipe. Here are a few that I have tried or would love to make in the future:
- Egg Salad stuffed baguette
- Mac & Cheese stuffed baguette (or cauliflower mac & cheese!)
- Curried potato salad, curried chickpeas
- Tuna salad, chicken salad stuffed baguette bread
- Hummus stuffed baguette bread
- Cream cheese and smoked salmon
- Scrambled Eggs and bacon
- Avocado –> now posted!
- Also feel free to add some cheese (grated parmesan or shredded cheddar) into the scrambled eggs for more color and flavor.
- You can also turn these into easy desserts or sweet appetizers by stuffing them with sweet fillings. See my strawberry and almond cream stuffed baguette for more ideas!
More of my Stuffed Bread Recipes
What are some ways you can eat stuffed bread?
- After slicing, I love to toast the slices (face up) for a few minutes until warm and toasty in the oven.
- Served with bacon, tomato and greens to make it a complete meal!.
- As an appetizer, or as a side for pasta / entree dish
How to Store
- You can store the uncut loaf or slices of the stuffed bread in the fridge up to 3 days. This is a perfect make-ahead party appetizer, so you can make this the day before and slice when you’re ready to serve to guests!
- After stuffing the bread with the filling mixture, let the stuffed bread cool in the fridge for about 30 minutes before slicing. This step lets the filling inside the bread cool and set, so that the stuffing stays in when you slice the loaf
- Use a sharp, serrated knife to cut the bread
More Recipes You’ll Love
Scrambled Egg Stuffed Bread Loaf
- 1/2 loaf french bread loaf (6 inches long)
- 3 cups scrambled eggs , diced
- Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
- TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter loaves
- Spoon in the prepared scrambled eggs into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
- Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day) inside a large Ziploc bag or covered container
- Slice before serving. The leftover loaf/slices can be stored in the fridge for up to 3 days. The egg filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.