BAKED EGG BOATS
Steps:
- Preheat oven to 350
- Cut a V shape into each baguette and hollow out - leaving about 1/2 inch border of bread (see above photo).
- In medium bowl, scramble eggs.
- Add cream, ham, cheese, salt and pepper.
- Spoon into boats - making sure each egg boat gets equal parts ham and cheese.
- Bake for about 25 minutes until egg mixture is puffy and bread is nicely browned.
- Cool for 5 minutes - slice and eat!
Nutrition Facts : Calories 368 kcal, Carbohydrate 42 g, Protein 18 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 184 mg, Sodium 774 mg, Fiber 2 g, ServingSize 1 serving
BAKED EVERYTHING CHEDDAR EGG BOATS WITH PESTO
The best any time of day meal. Comes together in under an hour...great for both weekdays and weekends too!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350° F.2. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. 3. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti.4. Sprinkle the bottom of the bread with 1/2 cup cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. 5. Top with bacon, basil, and extra pesto. Slice and eat!
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
5 INGREDIENT BAKED EGG BOATS - BREAKFAST RECIPE TO FEED A CROWD
These baked egg boats take just a few minutes to make and have only 5 ingredients! They are a great vegetarian breakfast recipe to feed a crowd.
Provided by Kelly Egan - A Side of Sweet
Categories Breakfast
Time 45m
Number Of Ingredients 5
Steps:
- Whisk the eggs. Add the onion, colored pepper and 3/4 cup of cheddar cheese.
- Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking.
- Pour in the egg mixture and sprinkle with remaining cheese.
- Bake at 350F for 30-40 minutes, until egg is set. Slice and serve.
Nutrition Facts : ServingSize 1 boat, Calories 256 calories, Sugar 2.3 g, Sodium 336.4 mg, Fat 16.4 g, SaturatedFat 7.2 g, TransFat 0.3 g, Carbohydrate 8.6 g, Fiber 0.9 g, Protein 17.7 g, Cholesterol 357.2 mg
BAKED EGG BOATS
These baked egg boats are perfect for a weekend breakfast, made with chorizo sausage, feta cheese and eggs. This is one delicious breakfast.
Provided by Joanna Cismaru
Categories Breakfast
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F degrees.
- Cut a deep "V" through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
- Place the eggs into a mixing bowl and lightly beat. Whisk in the sausage and cheese and lightly season with salt and pepper. Not much salt may be necessary as the feta cheese is pretty salty.
- Divide and pour the mixture into each baguette boat and place onto a baking sheet.
- Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper if necessary. Garnish with parsley or green onions if preferred.
- Allow to cool for about 5 minutes, cut and serve.
Nutrition Facts : ServingSize 1 boat, Calories 250 kcal, Carbohydrate 7 g, Protein 16 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 272 mg, Sodium 662 mg, Fiber 1 g, Sugar 2 g
BREAKFAST-FOR-DINNER EGG BOATS
Steps:
- Preheat the oven to 375 degrees F.
- Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
- Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
- Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
- Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!
BAKED EGGS IN SWEET POTATO BOATS
This breakfast recipe is a great way to use up extra sweet potatoes. Take roasted sweet potatoes, make a hollow for an egg, bake and top with an herby relish.
Provided by Max Lugavere
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
- Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
- Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
- Serve each egg boat topped with relish.
BAGEL BOATS RECIPE BY TASTY
Here's what you need: bagel, eggs, cheddar cheese, bacon, green onion, milk
Provided by Hector Gomez
Categories Breakfast
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix cheese, bacon, and green onion.
- In a small bowl, whip 2 eggs with milk.
- Carefully hollow out 1 bagel with a small silver spoon. Place both bagel halves on a baking sheet.
- Fill both bagel halves with cheese and egg mixtures. Bake in the oven for 25 mins, or until the egg is cooked.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 52 grams, Fat 48 grams, Fiber 1 gram, Protein 59 grams, Sugar 9 grams
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