A wonderful method for enjoying lasagna without all the hassle! Instead of piling layers of noodles and cheese, I figured using premade ravioli that had already been packed with cheese would create a fantastic dish so simple. Everything comes together; simply scoop it out, serve with a salad, and take pleasure in.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ baguette, cut into 1/2-inch slices
- ⅓ cup breakfast sausage
- ¼ cup diced onion
- 5 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place baguette slices on a baking sheet.
- Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
- Cook and stir onion in the same skillet until softened, 3 to 5 minutes. Add eggs and sausage; stir until eggs are set, about 5 minutes. Season with salt and pepper.
- Divide egg mixture among baguette slices and sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, 8 to 10 minutes.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 253 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 609 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I did not add meat (which would be great) but I added a slice of tomato and then topped with shredded cheese. I made Chef John’s baguette last weekend and I used it as the carrier (fancy name for bread in a sandwich format). Delicious.
A very simple, yet tasty and fun breakfast or brunch idea. You could definitely change up the ingredients to suit your tastes. I find it odd to measure raw sausage in “cups”, but determined 4-6 ounces to be a good amount. I suggest slightly toasting the bread slices first before topping them; this will provide a sturdier base which will prevent them getting soggy from the egg topping. Just brush with a bit of oil and pop under the broiler til lightly browned. This makes a lot of topping for only half a baguette; there is definitely enough for a whole baguette.