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Baked Egg Boats Recipe

Delicious Baked Egg Boats Recipe for a Cozy Brunch Experience

Try this Baked Egg Boats Recipe, a savory combination of turkey bacon, colorful veggies, and fluffy eggs baked in bread, perfect for a cozy brunch!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Boats
  • 1 loaf sturdy bread (sourdough or artisan)
  • 4 large eggs
For the Filling
  • 6 ounces turkey bacon can substitute with vegetarian bacon
  • 1 cup fresh spinach or frozen, well-drained
  • 1 cup bell peppers multi-colored varieties
  • 1 cup cheese (mozzarella or feta) for topping
  • 1/2 cup milk (whole, cream or non-dairy)
Optional Add-ins
  • to taste seasonings (salt, pepper, herbs)
  • to taste toppings (green onions, sour cream)

Equipment

  • Skillet
  • mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice the top off the bread and hollow it out to create a 'boat'.
  2. Cook diced turkey bacon in a skillet over medium heat until crispy, about 5-7 minutes. Add spinach and bell peppers; sauté until tender, about 3-4 minutes.
  3. Whisk together eggs and milk until combined. Fold in the bacon and veggie mixture, adding salt and pepper.
  4. Scoop the mixture into the hollowed bread boats, then sprinkle cheese on top.
  5. Bake in the oven for approximately 25-30 minutes until eggs are set and tops are golden brown.
  6. Allow to cool for a few minutes before serving. Enjoy warm with a side of fruit or salad.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 190mgSodium: 700mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 25IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

Feel free to customize the filling with your favorite vegetables and toppings. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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