French bread stuffed with all your breakfast favorites from eggs and cheese to Canadian bacon. This is one breakfast that comes together in a hurry, and disappears even faster. A favorite for sure.
Thank you Jones Dairy Farm for sponsoring this post 100% of opinions are mine.
Thank you Jones Dairy Farm for sponsoring this post 100% of opinions are mine.You guys, this breakfast is the bomb.com (as I would have said in 2003)! But for real. It is hearty, and not full of sugar. And super easy to make. All things I really love when it comes to breakfast. It has my favorite Canadian Bacon, Jones Dairy Farm, which is gluten free, and also free from all the junk you don’t want in your food. Their breakfast meats are my favorite! Anyway, this is a meal that doesn’t exactly feel like breakfast, and is great for any time of day. Even brinner!
Back in December my hubby got transferred out of state for his job. My kids are in school and we love it so we opted not to move with him, as days he works he is not home anyway. So he comes home on his days off. But they are few and far between. Which means I have been rocking the single parent mantel lately, and it is stressful. Kudos to all you single parents out there. Balancing things like work. kids, sleep, and keeping a house tidy is tough on your own.
Anyway, I haven’t been that great at getting dinner on the table at a reasonable hour. And so my oldest son offered to learn how to cook a few things so he could help here and there with dinner. He loves breakfast foods, so he asked if he could make some of those for dinner. I knew I needed to come up with a few recipes he would be able to make easily, and that everyone would love. This is one of them.
It is easy peasy like it should be, uses ingredients we typically have on hand or are easy to pick up, and the whole family loves it. Plus we can customize it when we feel like changing it up. Check out this video to see just how easy it really is.
A few simple steps and your breakfast or brinner will be ready. Plus you can prepare this in advance and stick it in the fridge and just bake it when you are ready to eat. I am sure it is freezer friendly too, though I haven’t ever tried it.
You could even slice it and package the individual portions for quick grab and go meals for one. I know my hubby doesn’t love cooking for himself while he is on the road, but eating out every meal isn’t really an option, so having some of these on hand for an easy heat and eat meal is a real life saver for him. Try it, I think you’ll like it!
And be sure to check out the other fun brinner recipes on JonesDairyFarm.com/brinner you won’t regret it!
Breakfast Stuffed French bread
Ingredients
- 1 loaf french bread
- 1 package Canadian Bacon Jones Dairy Farm Brand
- 10 slices Colby Jack Cheese
- 4 ounces cream cheese
- 1 Tbs minced garlic
- 1 tsp dill weed
- 6 eggs
- 1 tsp Salt "to taste"
- 1 tsp pepper "to taste"
Instructions
- Preheat oven to 425 degrees
- Using a sharp knife, slice around the edges of the french bread and lift the top off. (See Video) Scrape out some of the interior bread to make room for your filling.
- Set the top aside
- Line the bread with slices of cheese
- Top the cheese with slices of Canadian bacon
- In a small mixing bowl, use a hand mixer to combine the cream cheese, garlic, and dill weed
- Spread this over the top of the canadian bacon making an even layer.
- In a medium size fry pan scramble 6 eggs, season with salt and pepper to taste.
- Once cooked, layer the scrambled eggs over the top of the cream cheese mixture.
- Top eggs with another layer of sliced cheese.
- Put the bread top back on.
- Roll the loaf in aluminum foil, squeezing it tight so that it is compact.
- Bake 12-15 minutes
- Remove from oven, slice, and enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Julie Evink says