Bake and Take Egg Boats

4 oz. cream cheese, soft
½ c. grated Parmesan
6 eggs
¼ c. whole milk
Kosher salt/black pepper/red pepper
¼ t. freshly grated nutmeg
½ c. chopped green onions
4 demi-baguettes (9×3”each)
2 strips thick-sliced bacon, diced and cooked until crispy, reserve drippings
1 avocado, diced
1 pt. cherry tomatoes, halved

1. Preheat oven 400.
2. Line a baking sheet with parchment paper.
3. Beat cream cheese and parmesan in bowl with mixer until smooth.
4. Add eggs, milk, salt, red/black pepper and nutmeg.
5. Beat until combined.
6. Stir in green onions.
7. Cut tops of baguettes in the shape of a football (wide in center with tapered ends), scoop out bread in center (reserve for bread crumbs.)
8. Set baguette boasts on baking sheet and brush lightly the insides with reserved drippings.
9. Fill boats halfway with egg mixture, then divide avocado, bacon and tomatoes among the boats.
10. Top with remaining egg mixture.
11. Bake boast until filling is set, 25-30 minutes. Let cool 5-8 minutes before serving. Slice into desired sizes to serve.