Description
A delicious breakfast surprise made with bread boats filled with a savory mixture of eggs, turkey bacon, and vegetables.
Ingredients
Scale
- 2 medium-sized baguettes (about 10–12 inches long each) or 4 large rolls
- 2 tablespoons olive oil or melted unsalted butter
- 6–8 slices turkey bacon, cooked and crumbled
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
- Pinch of red pepper flakes (optional)
- 8 large eggs
- 1/4 cup whole milk or half-and-half
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack or Gruyère cheese
- 2 tablespoons freshly chopped chives or parsley
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the bread boats by cutting baguettes or rolls in half and scooping out the interior, leaving a 1/2-inch thick shell.
- Brush the insides of the bread boats with olive oil or melted butter and place them on the baking sheet.
- Optionally, pre-bake the bread boats for 5-7 minutes for extra crispiness.
- Cook the turkey bacon until crisp, crumble, and set aside.
- In a skillet, heat olive oil and sauté onion and bell peppers for 5-7 minutes until soft.
- Add garlic and sauté for 1 more minute until fragrant, then add spinach until wilted.
- Remove from heat and stir in the crumbled bacon, seasoning to taste with salt, black pepper, and red pepper flakes.
- In a bowl, whisk together eggs, milk, cheeses, and chives/parsley, seasoning to taste.
- Divide the turkey bacon and vegetable mixture among the bread boats and pour the egg mixture over the top.
- Bake for 20-30 minutes until the bread is golden and the egg mixture is set.
Notes
- Use day-old bread for easier handling.
- Feel free to substitute ingredients based on dietary preferences.
- Extra toppings can be added before baking for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg boat
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg
Keywords: Baked Egg Boats, Breakfast, Egg Recipe, Breakfast Boats