Bakery | Boulangerie | ACE Bakery | ACE Café and Bread Store

Bacon, Kale and Parmesan Breakfast Baguette

on ACE® White Baguette

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4-6


  • 4 slices bacon, chopped
  • 2 cups chopped kale
  • 1 garlic clove, minced
  • 1 Tbsp pumpkin spice blend
  • 6 eggs
  • ⅓ cup heavy cream
  • Salt and pepper to taste
  • 1 cup freshly grated Parmesan cheese
  • ACE Bakery® White Baguette


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Place the ACE Bakery® White Baguette on the prepared baking sheet. With a serrated paring knife, hollow out the baguette by cutting a deep V shape through the top and unstuffing it. It’s important to keep the crust intact so the filling doesn’t escape while baking.
  3. In a large skillet, cook the bacon over medium-high heat, stirring frequently until crisp, about 6 minutes. Add the kale and garlic and cook until the kale is wilted about 1 minute. Remove from the heat and set aside.
  4. In a large bowl or pitcher, whisk together the eggs, cream, salt and pepper.
  5. Sprinkle half of the Parmesan cheese into the hollowed-out baguette. Add the bacon and kale filling. Slowly pour in the egg mixture, being careful not to let it overflow. Top with the remaining Parmesan cheese.
  6. Bake until the egg is completely set, about 30 to 35 minutes. If the baguette begins to brown, cover it loosely with aluminum foil.
  7. Remove the baguette from the oven and allow it to cool for at least 5 minutes before slicing and serving.