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Breakfast Boats

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"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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Ingredients

30 m servings 470
Original recipe yields 2 servings

Directions

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  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.

Footnotes

  • 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


Per Serving: 470 calories; 24.9 32.9 28.7 328 911 Full nutrition

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