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Spicy Breakfast Baguette Bake



– Three 4-by-14-inch Italian or French baguettes – 12 ounces breakfast sausage or mild or sweet Italian sausage – 1 onion, diced – 18 eggs – 1 1/2 cups Real California whole milk – 1 1/2 teaspoons salt, plus more to taste – 2 cups shredded Real California jalapeño Jack cheese – One 7-ounce can diced green chiles, drained – 3/4 cup shredded or diced Real California fresh Mozzarella cheese – 1 tablespoon chopped fresh flat-leaf parsley
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Prep time: 30 minutes

Cook time: 1 hour

Preheat the oven to 350°F.

Meanwhile, cut about 1/4 from top of each baguette. Carefully tear out bread inside, leaving about 3/4-inch of bread on baguettes. Arrange baguettes on a parchment-lined baking sheet and set aside.

Remove sausage from casings. In a large skillet over medium-high heat, cook sausage, stirring occasionally and breaking it up, for 3 minutes. Add onion and cook, stirring occasionally, until sausage is browned and onion is tender, about 5 minutes. Remove from the heat, add salt to taste, and set aside.

In a large bowl, whisk together eggs, milk, and salt. Stir in sausage mixture, Jack cheese, and chiles. Carefully pour mixture into baguettes, then sprinkle with mozzarella cheese. Bake until eggs are set and cheese is lightly browned, 40 to 45 minutes.

Let stand for 5 minutes. Cut into slices, sprinkle with parsley, and serve. Serves 6 to 10.