A fresh take on our viral Cheesy Baked Egg Toast recipe, this hearty Baked Cheesy Bacon Egg Italian Bread recipe is decadent and quite filling! Perfect breakfast for a special occasion!
Baked Cheesy Bacon Egg Italian Bread
Oh, friends. This new take on the old favorite is SO GOOD. Bacon deliciousness all crisp and perfect hanging out with its best friend the egg, wrapped in a blanket of Italian bread and smothered with cheese. Is this what dreams are made of? I think so!
Baked Cheesy Bacon Egg Italian Bread Recipe
It doesn’t have to be complex to taste amazing, and this awesome breakfast recipe is no different! Look at how absolutely perfect that bacon is, all gorgeously brown, crisp, and lovingly held with that gorgeously cooked egg and crusty bread eagerly awaiting for you to take a bite. This Baked Cheesy Bacon Egg Italian Bread is the breakfast you didn’t realize you always wanted!
Easy Baked Cheesy Bacon Egg Italian Bread Recipe
I don’t know about you, but I love having a runny egg! Over easy is typically my jam, you know? I bake it until it’s perfect, with just a touch of runniness to it still. This recipe is a fantastic recipe to make with your style and preference of egg “doneness!” Are you an over easy fan, too? Or do you prefer sunny side up more well done? Heck, you could even scramble if you really wanted to here!
Baked Cheesy Bacon Egg Italian Bread for Special Occasions
I don’t know what sort of wizardry happens by baking your breakfast like this, but this Baked Cheesy Bacon Egg Italian Bread is really something, man! That buttery toasted crispness with the thickness of the Italian bread coupled with the cheese, egg, and crisp bacon? This is a hearty breakfast, for sure. And an easy one to make ahead of time, cut, refrigerate and serve as a leftover later! My oldest son went NUTS for this on his lunch break from work!
How to Make Baked Cheesy Bacon Egg Italian Bread
To make this Baked Cheesy Bacon Egg Italian Bread recipe, you will need the following ingredients:
- Italian bread
- Eggs
- Bacon
- Butter
- Shredded cheese
- Fresh ground salt and pepper (we use these salt and pepper grinders, they are awesome!)
You will also need the following tools:
- Baking sheet
- Parchment paper or a silicone baking mat (like we used)
- Bread knife
- Paring knife
- Small one cup bowl, large circle cookie cutter, or a large soup can
- Metal cookie scoop or meatballer
- Basting brush
- Pizza cutter (optional)
Take your bacon and cut it in half, this makes it easier to fold and bend into the bread later.
Fry up the bacon strips lightly, you’ll want them slightly underdone as they’ll cook additionally when they’re in the oven.
While you’re frying your bacon, cut your Italian bread lengthwise in half with your bread knife and place it on your baking sheet lined with parchment paper or a silicone baking mat.
Use a can, a large circle cookie cutter, or if you have these one cup measuring bowls (these bowls are from the Pampered Chef prep bowl set) and cut away the shape into the bread. Depending how large your Italian bread is, or how closely you place your cut-outs, you should have four circle cut-outs per side, eight total with both sides of the bread.
From here, you’ll take a metal cookie scoop or a meatballer or a well rounded spoon to press into the bread to flatten it out.
To help you get the sides flattened, you can use your fingers to help you press it, too.
This is what your bread will look like when you flatten and shape all the circles in the Italian bread:
Using a basting brush, butter the bread completely, both in and out of the circles and along the edges. At this point, you’ll want to start preheating your oven.
Take your cooked bacon and wrap it along the outside of the circles.
Carefully crack and egg into each circle and dispose of the shell.
Repeat cracking the eggs into the circles, this is what it’ll look like:
Season generously on top, because it tastes beautimous and delicious.
Begin adding shredded cheese to the bread. I like to keep the cheese on the sides so I can see the doneness of the egg in the oven while it cooks. To do this, you will need to use pinchfuls of shredded cheese and you’ll have to press the cheese onto the butter to get it to stay well.
Continue adding the cheese and shape it around the bacon. Don’t worry if you get a little cheese in the egg, it’s bound to happen. Just so long as you can see the yolk well enough to monitor doneness.
Bake for 10 minutes on the bottom rack of the oven, then move it to the top rack and watch the egg yolk for doneness. It should take a few more minutes to cook (depending on where you live, elevation, how done you’d like your egg to be cooked, etc).
Oh, the gorgeous cheese, and toasty bread, the lovely seasoned egg. It beckons me! But don’t eat it just yet, I know you want to! But you’ll burn your tongue and mouth! You’ve got to let it cool down a bit first before you slice into it to serve. Just appreciate it (and maybe blow on it) until it’s cool enough to slice, haha!
Once cooled enough to be able to handle it, use a pizza cutter or bread knife to cut in between the egg sections. Slice and serve, baby!
What do you think? Doesn’t this recipe look absolutely amazing? My kids DEVOURED it and begged me to make it regularly! I hope you choose to make this for someone special, maybe for your next special occasion? Mother’s Day, Father’s Day, or someone’s birthday? Full recipe and directions are located below!
Baked Cheesy Bacon Egg Italian Bread
Ingredients
- 1 loaf Italian bread
- 8 large eggs
- thick cut bacon
- butter
- shredded cheese
- salt fresh ground
- pepper fresh ground
Instructions
- Cut your bacon strips in half before cooking, this makes it easier to fold and bend into the bread later.
- Lightly fry the bacon strips, you’ll want them slightly underdone as they’ll cook additionally when they’re in the oven.
- While you’re frying your bacon, cut your Italian bread lengthwise in half with your bread knife and place it on your baking sheet lined with parchment paper or a silicone baking mat.
- Use a large can, a large circle cookie cutter, or if you have these one cup measuring bowls (these bowls are from the Pampered Chef prep bowl set) and cut away the shape into the bread. Depending how large your Italian bread is, or how closely you place your cut-outs, you should have four circle cut-outs per side, eight total with both sides of the bread.
- From here, you’ll take a metal cookie scoop or a meatballer or a well rounded spoon to press into the bread to flatten it out. To help you get the sides flattened, you can use your fingers to help you press it, too.
- Preheat your oven to 350 degrees.
- Using a basting brush, butter the bread completely, both in and out of the circles and along the edges.
- Take your cooked bacon and wrap it along the outside of the circles.
- Carefully crack and egg into each circle and dispose of the shell. Repeat cracking the eggs into all the circles.
- Season generously on top.
- Begin adding shredded cheese to the bread. I like to keep the cheese on the sides so I can see the doneness of the egg in the oven while it cooks. To do this, you will need to use pinchfuls of shredded cheese and you’ll have to press the cheese onto the butter to get it to stay well.
- Continue adding the cheese and shape it around the bacon. Don’t worry if you get a little cheese in the egg, it’s bound to happen. Just so long as you can see the yolk well enough to monitor doneness.
- Bake for 10 minutes on the bottom rack of the oven, then move it to the top rack and watch the egg yolk for doneness. It should take a few more minutes to cook (depending on where you live, elevation, etc).
- Let it cool down a bit first before you slice into it.
- Once cooled enough to be able to handle it, use a pizza cutter or bread knife to cut in between the egg sections.
- Serve and enjoy!
