Stuffed Paleo Baguette

Cooking Time: 6-10 minutes Servings: 4 Ingredients: • 1 whole Paleo baguette • 4 large eggs • 3-4 spinach leaves, roughly chopped • 1 large onion (white), diced Directions: 1. Cut the baguette into smaller slices, about four parts. Make a deep hole in the middle of each. You can also slice each part into half to make a sandwich. 2. Beat eggs in a medium size bowl. Add the rest of the ingredients together with the egg. 3. Cook egg on a medium size pan over medium high heat. Scramble. 4. Stuff the egg mixture into the holes of the baguette using a small spoon. Or if you sliced the parts into half, make a sandwich. 5. Serve warm.

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Stuffed paleo baguette turns grain-free bread into a handheld breakfast that actually holds together. A soft egg scramble with spinach and onion gets spooned into the hollowed center of a sliced baguette. Six to ten minutes of cooking, and it's warm, savory and portable.

Pro Tips

• Cut the baguette into four pieces and make a deep hole in the middle of each — that pocket is what holds the scramble inside.
• Beat the eggs and mix the chopped spinach and diced onion straight in before cooking, so the scramble is evenly loaded.
• Scramble the egg mixture over medium-high heat, pulling it while still soft — it continues to set inside the warm bread.
• Stuff the pockets with a small spoon while everything is still hot, or slice each piece in half and make a sandwich instead.
• Serve warm — the stuffed baguette is at its best in the first few minutes.

Frequently Asked Questions

What is a paleo baguette?

A grain-free loaf made from paleo-friendly flours — it slices and hollows like French bread without any wheat. Any sturdy paleo loaf works here.

Can I make it as a sandwich instead?

Yes — the recipe offers exactly that. Slice each of the four pieces in half and pile the scramble between them instead of stuffing a pocket.

Can I add other fillings?

The recipe keeps it to spinach and onion, which cook in the scramble's residual heat. Anything pre-cooked can be folded in at the same point.

Does it keep for later?

It's best fresh and warm. If you must, refrigerate and reheat gently in the oven so the bread softens back up.

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