Southwest Omelet Canoe
C4K Cage Free Eggs recipe created by Tony Mammarella, Food City Executive Chef!
Ingredients
1 Sourdough Baguette
4 stripes bacon cooked crisp and diced
1 cup crumpled breakfast sausage
6 oz onions slices
6 oz green pepper sliced
12 large eggs
4 oz Shredded cheddar cheese
Directions
Slice the baguette lengthwise and carefully hollow out the center, leaving about a ½-inch border around the edges to create a "canoe." Set aside.
Cook the peppers and onions over medium heat until softened and tender.
In a separate pan, cook the bacon and sausage if they are not already prepared.
Crack the eggs into a large bowl and whisk until fully combined.
Fill the hollowed baguette with the bacon, sausage, and the cooked pepper and onion mixture until evenly distributed.
Slowly pour the whisked eggs over the fillings, allowing the eggs to settle into the baguette until it is full. The number of eggs needed will vary depending on the size of the baguette, so start with about 6 eggs and whisk additional eggs as needed.
Place the filled baguette on a baking sheet and bake in a 350°F oven for approximately 15 minutes, or until the eggs begin to set.
If the eggs have settled and there is room for more, carefully pour in additional whisked egg to completely fill the baguette. Return it to the oven and continue baking until the eggs are fully set.
Sprinkle shredded cheese over the top and bake for an additional 2–3 minutes, or until the cheese is melted.
Remove from the oven, let cool for 5 minutes, then slice and serve warm.