COOK WITH MEG: French Bread Breakfast Pizzas
This family-friendly French Bread Breakfast Pizza is everything you love about a cozy weekend breakfast: fluffy eggs, crispy bacon or salty sausage and melted cheese. All baked on a crispy, golden loaf of French bread.Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- Bowls + spatula + whisk
- Baking sheet with parchment paper or foil
- Cutting board and paring knife
Ingredients
- 1 Tbsp. butter or oil
- 10 large eggs
- 2 Tbsp. milk
- 2 stalks of green onion, thinly sliced
- Salt and Pepper
- 1 loaf of French bread
- 1 brick of Boursin cheese, OR ½ cup smooth/whipped cream cheese (You can also use a hollandaise sauce in its place, or on one half of the bread)
- 1 cup of either cooked and crumbled sausage or ham; OR You can also use 6 strips of cooked and chopped bacon
- 1 ½ cups shredded cheese
- Optional: peppers and whatever “pizza” toppings you love
Instructions
- Let’s preheat our ovens to 350F and cover a baking sheet either with parchment paper or foil. Set this aside.
- In a large bowl, whisk together the eggs, milk, half of green onions, peppers (if using), then the salt + pepper until well combined.
- In a large frying pan, let’s add our eggs to medium heat and cook until gently scrambled. We don’t want to overcook them as they’ll have a bit of time in the oven at the end.
- Let’s now cut our baguette/bread in half and spread the softened cheese over both halves. **You can also use hollandaise, for an even more decadent “sauce."
- Carefully divide the scrambled eggs over the 2 halves of bread.
- Sprinkle “boats” with sausage or ham or bacon (or all three), other half of green onion, cheese and whatever other “toppings” you’ve chosen.
- Bake until the cheese is melted and everything smells amazing, about 10-12 minutes. **All ovens vary, so watch the timing.
- Remove from the oven and let cool slightly. Cut and serve warm. Enjoy!
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
BE SURE TO TAG US WHEN YOU MAKE THE RECIPE!
@cookwithmegtoday and @eggfarmersofnb on Instagram!