Patisseries in France have been making savory egg breads for ages, offering them up to eager patrons to take with them on weekend picnics on the countryside. But, these delightful loaves are perfect for a morning treat, especially when chocked full of delicious add-ins.
Eggs give this bread a rich yellow color, while sweet red peppers, smoky bacon and Cheddar cheese give it all the flavors of a delicious breakfast omelet. It’s perfect for breakfast, brunch or as a hearty afternoon snack. Bake it up in muffin tins for individual breads that make the perfect take-along breakfast for busy mornings.
Bacon & Cheese Breakfast Bread
By Lori & Paul
1 cup flour
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ cup diced red peppers
¼ cup scallions, finely chopped
4 ounces butter, softened, plus additional for buttering loaf pan
2 teaspoons whole grain mustard
5 eggs, room temperature
6 slices cooked bacon, chopped into ¼ inch pieces
1 ½ cups (about 3 ounces) white Cheddar cheese, shredded
Butter one 8×4-inch loaf pan. Set aside.
Preheat oven to 375°F.
In a small bowl, whisk together the flour, baking powder and salt. Add the red peppers and scallions, and stir to combine.
In a large bowl, whisk together butter and mustard. Add eggs and whisk until thoroughly incorporated. Add half of the flour mixture to the egg mixture and mix until just combined. Stir in bacon and shredded cheese. Add remaining flour mixture, and stir until combined, being careful not to over mix.
Pour into prepared loaf pan. Bake for 30 – 35 minutes.
Allow to cool in the pan for 10 minutes before turning out onto a cooling rack. Serve warm or at room temperature.
Note: This recipe can be easily doubled to make 2 loaves.
bacon, bread, breakfast, brunch, cheese, savory
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