Ingredients
4 slices bacon
2 medium baguettes
8 large eggs
1/3 c. heavy cream
1 c. shredded white cheddar
2 green onions, thinly sliced
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 350° and line a large baking sheet with parchment paper. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Step 2Cut a deep V through the top of each baguette and partially unstuff bread. Transfer baguettes, V-side up, to prepared baking sheet. Step 3In a large bowl, whisk together eggs and heavy cream, then stir in bacon, cheddar cheese, and green onions and season with salt and pepper. Pour mixture into each baguette boat. Step 4Bake until eggs are puffy and set in center, 30 minutes. Step 5Let cool 10 minutes before slicing.
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