Baked Eggs in Bread Boat

Baked Eggs in Bread Boat filled with eggs, sausage, vegetables, and cheese is the best way to start the day! Crusty french loaves baked until golden and bubbly are perfect for everyday breakfast or a special Sunday brunch.

The way G sang praises about this baked eggs in bread boat I made for breakfast, you’d think I was a kitchen goddess who came down from pots-and-pans heaven to grace mortal cooks. Ingenious, creative and awesome were but a few of his delicious compliments.

Naturally, I basked in the glory and didn’t admit that I found this idea on Pinterest and simply worked the egg filling with whatever odds and ends we had in the fridge.

These egg boats are truly amazing! Aside from serving up nice and pretty for breakfast, brunch or any time of the day, they’re pretty customizable. There are so many delicious ways to make this your own.

I filled mine up with eggs, sausage, sweet peppers, and mushrooms but you can definitely use whatever odds and ends you have in the fridge. Fresh spinach, cherry tomatoes, cubed ham, crisp bacon, artichokes, diced zucchinis or whatever floats your boat (excuse the pun).

Want more fun breakfast ideas? You’ll love these:
Bacon Spinach and Mushroom Egg Muffins
Breakfast in Bread
Egg in a Nest
Avocado Egg Cups

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Baked Eggs in Bread Boat

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Baked Eggs in Bread Boat filled with eggs, sausage, vegetables, and cheese is the best way to start the day! Crusty french loaves baked until golden and bubbly are perfect for everyday breakfast or a special Sunday brunch.

Course: Breakfast

Cuisine: American

Servings: 8 Servings

Calories: 182 kcal

Author: Lalaine

Ingredients

• 1 (11-12 inch long) french loaf
• 1 tablespoon oil
• 1/2 onion, peeled and chopped
• 1/2 pound breakfast sausage links, chopped
• 3 pieces sweet peppers, cored, seeded and chopped
• 6 pieces fresh button mushrooms, chopped
• 1 cup fresh baby spinach
• salt and pepper to taste
• 6 eggs
• 1/2 cup milk
• 1/2 cup Cheddar Jack cheese, shredded

Instructions

1. Using a sharp, serrated knife, cut about 1/2 inch of the top of the bread loaf and with a spoon, hollow out inside loaf leaving about 3/4-inch thick crust.

2. In a skillet over medium heat, heat oil. Add onions and cook until limp.

3.  Add sausage and cook until lightly browned, stirring occasionally. Add mushrooms and peppers and cook until softened. 

4. Add spinach and cook until just wilted. Season with salt and pepper to taste. Remove mixture from pan and allow to cool.

5. In a bowl, whisk together eggs and milk until blended. Add sausage mixture and stir to combine. Pour mixture into hollowed out bread loaf and sprinkle with cheese.
6. Place filled loaf onto a baking sheet and bake in a 350 F oven for about 20 to 25 minutes or until golden brown and set. Allow to cool for about 5 minutes and slice into servings.

Nutrition Facts

Baked Eggs in Bread Boat

Amount Per Serving

Calories 182 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 4g 20%

Cholesterol 177mg 59%

Sodium 284mg 12%

Potassium 335mg 10%

Total Carbohydrates 4g 1%

Sugars 2g

Protein 12g 24%

Vitamin A 13%

Vitamin C 4%

Calcium 10%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

First Published September 2, 2013.