Print

Baked Egg Boats Recipe

Baked Egg Boats Recipe
Print Recipe

★★★★★

4.8 from 10 reviews

Baked Egg Boats are a delightful brunch or breakfast option featuring crusty baguettes hollowed out and filled with a savory mixture of turkey bacon, sautéed vegetables, spinach, and a rich blend of eggs and cheeses. These handheld, customizable boats are perfect for gatherings or a flavorful morning treat.

Ingredients

Scale

For the Boats:

  • 2 medium-sized, sturdy baguettes (about 10–12 inches long each) or 4 large crusty individual rolls (like submarine rolls or large ciabatta rolls), day-old preferred
  • 2 tablespoons olive oil or melted unsalted butter, for brushing

For the Pork-Free Filling:

  • 6–8 slices turkey bacon, cooked until crisp and crumbled
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely chopped (about 1/2 cup)
  • 1/2 red bell pepper, finely chopped (about 1/2 cup)
  • 1/2 green bell pepper, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, roughly chopped
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Pinch of red pepper flakes (optional)

For the Egg Mixture:

  • 8 large eggs
  • 1/4 cup whole milk, half-and-half, or heavy cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack or Gruyère cheese
  • 2 tablespoons freshly chopped chives or parsley, plus extra for garnish
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Bread: Preheat your oven to 350°F (175°C). Slice the baguettes or rolls lengthwise and carefully hollow out the centers, creating boats while leaving about a 1/2-inch thick shell to hold the filling. Brush the insides and cut sides with olive oil or melted butter for a golden crust.
  2. Cook the Turkey Bacon: In a skillet over medium heat, cook turkey bacon until crisp. Remove and crumble or chop into small pieces. Set aside.
  3. Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil. Sauté finely chopped yellow onion, red and green bell peppers until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in chopped spinach and cook until just wilted. Season with salt, black pepper, and red pepper flakes if using. Remove from heat.
  4. Mix the Eggs: In a large bowl, whisk together eggs, milk or cream, shredded sharp cheddar, shredded Monterey Jack or Gruyère cheese, chopped chives or parsley, salt, and pepper until well combined.
  5. Assemble the Boats: Combine the cooked turkey bacon with the sautéed vegetables. Spoon the mixture evenly into the hollowed-out bread boats. Pour the egg mixture over the filling to fill the boats but avoid overfilling to prevent spills. Sprinkle extra shredded cheese on top as desired.
  6. Bake the Egg Boats: Place the filled boats on a baking sheet. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the bread is toasted to a golden brown. Check doneness by inserting a toothpick in the center; it should come out clean if the eggs are cooked through.
  7. Garnish and Serve: Remove from oven and let cool slightly. Garnish with additional chopped chives or parsley. Slice into manageable pieces if using large baguettes and serve warm.

Notes

  • Day-old bread is preferable as it holds up better and won’t get soggy as quickly.
  • You can customize the filling by adding mushrooms, tomatoes, or other vegetables.
  • For a vegetarian version, omit turkey bacon and consider adding sautéed mushrooms or smoked tofu.
  • Ensure the egg mixture is well seasoned as it adds flavor to the whole dish.
  • Leftover egg boats can be refrigerated and reheated gently in the oven or microwave.
  • Use a sturdy baking sheet lined with parchment paper for easy cleanup.

Nutrition

Keywords: baked egg boats, savory breakfast, turkey bacon egg boats, brunch recipe, stuffed baguette eggs

Find it online: https://savorandsimmer.com/baked-egg-boats-recipe-2/