The Meat Boule Recipe

Prepare and hollow the boule

Preheat oven to 350°F (175°C). On a cutting board, slice a circular lid from the top of the French boule (about 1.5–2 inches from the top). Reserve the lid. Using your hands or a spoon, remove the interior crumb to create a hollow bowl, leaving about a 3/4-inch thick shell around the sides and bottom. Tear out extra crumbs but leave enough structure so the boule holds the filling. Brush the interior lightly with 1 tbs melted butter.

Optional: Mix the remaining 1 tbs melted butter with the minced garlic and chopped parsley, then brush that mixture inside the hollowed boule and on the underside of the lid. Place the hollowed boule and lid on a baking sheet, set aside.

Cook bacon

In a large skillet over medium heat, cook the bacon slices until just crisp, about 6–9 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain and cool. When cool, chop into bite-sized pieces.

Cook sausage

In the same skillet, discard excess bacon fat leaving about 1 tsp (or wipe skillet and add 1 tsp neutral oil). Over medium heat, cook the breakfast sausage (if using links, remove casings after cooking and crumble; if using patties, crumble while cooking) until browned and cooked through, about 6–8 minutes. Transfer to a plate to drain.

Prepare ham

If you prefer warm ham, briefly heat the sliced ham in the skillet for 1–2 minutes per side until warm but not dried. Remove and chop into bite-sized pieces. Set all cooked meats aside to assemble.

Whisk eggs

In a medium bowl, whisk together the 8 large eggs, 1 cup whole milk, 1 tsp kosher salt, and 1 tsp black pepper until homogeneous and slightly frothy. Taste and adjust seasoning as desired.

Scramble eggs gently

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. When butter is melted and foaming, pour in the egg mixture. Let eggs sit undisturbed for 20–30 seconds, then gently push set edges toward the center with a spatula, tilting the pan to allow uncooked egg to flow into the spaces. Continue folding slowly until eggs are mostly set but still slightly soft and creamy, about 4–6 minutes total. Remove from heat a little underdone; residual heat will finish cooking. Transfer eggs to a bowl and set aside.

Preheat and layer

Keep oven at 350°F (175°C). On the prepared hollowed boule, layer half of the Swiss and cheddar in the bottom to create a melting base (about 1/2 cup each).

Add meats and eggs

Evenly distribute the chopped bacon, crumbled sausage, and chopped ham over the cheese layer. Spoon the scrambled eggs over the meats. Gently press the filling so it sits compactly but not overflowing.

Top with cheese and bake

Sprinkle the remaining Swiss and cheddar cheeses over the eggs and meats. Place the lid back loosely on top (you can cover with foil if the lid browns too quickly). Put the filled boule on the baking sheet and bake for 12–16 minutes, until the cheese is fully melted and the filling is heated through. For a crispier crust, remove foil (if used) for the last 3–4 minutes.

Finish

Remove from oven and let rest 5 minutes. Brush the outside of the boule with the reserved garlic butter on the lid and edges if desired. Sprinkle sliced chives or green onions on top. Serve by cutting the boule into wedges or tearing pieces from the sides and scooping filling with bread.

If desired, offer hot sauce or Dijon mustard on the side. Leftover filling can be refrigerated up to 3 days; remove any excess moisture before reheating to keep bread from getting soggy.