Ingredients
1 large shallow loaf of bread, sliced in half
4 lb. strips bacon
4 c. packed baby spinach
1 oz. (8-oz.) block cream cheese, softened
2 c. shredded mozzarella
1 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
4 large eggs
Pinch red pepper flakes
4 tbsp. butter, melted
1 tsp. garlic powder
Preparation
Step 1Preheat oven to 400°. Slice off top of bread, about an 1” deep. Hollow out center and tear bread into large pieces. Place hollowed out loaf in a 9”-x-13” baking pan.Step 2In a large skillet over medium heat, cook bacon until crispy, 6 minutes. Transfer to a paper towel-lined plate to cool then chop into 1” pieces. Step 3 Add spinach to skillet and cook until wilted, 3 minutes. Step 4 In a medium bowl, combine cream cheese, mozzarella, and Parmesan. Season with salt and pepper. Step 5 Spread cheese mixture in bread cavity then spread spinach and bacon on top. Step 6 Crack eggs on top of bread and season with salt, pepper, and a pinch of red pepper flakes. Step 7 In a medium bowl toss torn out bread with butter and garlic powder. Spread bread around loaf in baking pan. Step 8 Bake until egg whites are just set and bread is toasted, 20 minutes. Step 9 Use toasted bread to dip into bread boat.
Not into runny eggs? Try this Brunch Bread — it’s game changing.
