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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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • Sprinkle with remaining bacon and serve.

Cook's Notes:

Four large eggs may be used in place of 3 medium eggs.

Ham or sausage may be substituted for bacon, if desired.

Nutrition Facts

470 calories; protein 28.7g 58% DV; carbohydrates 32.9g 11% DV; fat 24.9g 38% DV; cholesterol 328.4mg 110% DV; sodium 910.6mg 36% DV. Full Nutrition
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