BREAKFAST BOATS

Breakfast Boats image

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.

Provided by Hoolihan

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

1 (6 inch) baguette end, sliced horizontally into 2 halves
3 large eggs
½ cup grated Cheddar cheese
1 small onion, chopped
½ green bell pepper, chopped
2 slices chopped cooked bacon, divided, or more to taste

Steps:

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

Nutrition Facts : Calories 469.8 calories, Carbohydrate 32.9 g, Cholesterol 328.4 mg, Fat 24.9 g, Fiber 2.3 g, Protein 28.7 g, SaturatedFat 11.5 g, Sodium 910.6 mg, Sugar 4.2 g