Nate KnobelWe can all agree that breakfast is the best food. Why else is would there be restaurants whose theme is all-day breakfast? Name one restaurant that advertises all day cold-cut sandwiches. You’d say that popular sub shop, but they now stock and advertise special breakfast ingredients for the morning. Breakfast is just so varied that you’ll never run out of breakfast food to try. Everything from steak to mimosas count as breakfast: practically anything qualifies if you try hard enough.
This is a take on a breakfast sandwich that travels easier and takes less work to prepare. Instead of cooking all of the ingredients separately, mix them all together and cook them in the bread. It won’t fall apart in your lunch box and you just slice off each meal instead of stacking up a sandwich. That way, you can easily take breakfast with you to eat whenever, wherever, with as little prep as possible.
Ingredients
- 4 eggs
- ¼ cup shredded cheese
- 1 loaf, french or other hard-crusted bread
- 5 slices, bacon
- 1 sweet onion, medium
- ¼ cup, milk
- sliced cheese (optional)
- Other various omelette ingredients (optional)
Directions
Preheat oven to 350°, and begin to cook bacon on stovetop. Meanwhile, dice sweet onion and prepare any additional favorite omelette ingredients. Remove bacon to paper towels once cooked and sauté onions in leftover bacon grease. Chop bacon and crack eggs into mixing bowl or large measuring cup. Whisk eggs adding milk, shredded cheese, onion, bacon and any other ingredients.
Along the top of the loaf of the bread, cut diamond down entire length and remove most of the insides. Pour egg mixture into hollowed-out loaf and optionally add very thinly-sliced cheese over top. Place into oven and cook 30-40 minutes until egg is set all the way through. Slice and enjoy!
