Breakfast Boats recipe

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Ingredients

1 (6 inch) baguette end, sliced horizontally into 2 halves
3 large eggs
½ cup grated Cheddar cheese
1 small onion, chopped
½ green bell pepper, chopped
2 slices chopped cooked bacon, divided, or more to taste

Nutrition Info

469.8 calories
carbohydrate: 32.9 g
cholesterol: 328.4 mg
fat: 24.9 g
fiber: 2.3 g
protein: 28.7 g
saturatedFat: 11.5 g
servingSize: -
sodium: 910.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Scoop out the bread from the center of the baguette pieces, or make a depression by pushing the centers down with your fingers. Place bread boats on the prepared baking sheet.

  3. Whisk eggs in a medium bowl until blended. Add Cheddar cheese, onion, bell pepper, and 1/2 of the bacon, mix to combine. Pour egg mixture into the bread boats.

  4. Bake in the preheated oven until until the egg mixture is fully set, 20 to 25 minutes. Broil for a few minutes if egg is not fully set, watch carefully to make sure edges of the bread don't burn.

  5. Sprinkle with remaining bacon and serve.

Recipe Yield

2 servings

Recipe Note

Easy use of leftover baguette for a quick and unique breakfast egg boat treat. I used a day-old baguette end which was just the right size. If you have more, you can make 4 servings.

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