Preheat the oven to 350°F and line a large baking sheet with aluminium foil. 

In a small frying pan, cook the breakfast sausages until fully cooked (use your discretion while cooking as all types of breakfast sausages will cook at a different speed). Once the sausages are fully cooked, slice them into rounds and set aside. 

Using a bread knife, cut a deep “V” down the length of the baguette. See above for an example, take care to not cut through the bottom of the baguette. 

Gently pull out the centre of the baguette and all of the extra crumbs. 

Using a pastry brush, brush the melted butter on the inside of the hollowed bread. 

Place the baguette onto the lined baking tray and set aside. 

In a medium sized mixing bowl combine the eggs and milk, whisk to combine. 

Into the eggs add the sharp cheddar cheese, mozzarella, scallions, garlic powder, cayenne pepper, salt and pepper. Stir to combine. 

Pour the egg mixture into the prepared baguette. 

Place the sliced sausage rounds in the middle, down the length of the baguette. 

Bake for 30-35 minutes until the eggs are fully set. Remove from the oven and allow to rest for 5-10 minutes before slicing and serving.