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.
Servings 8 Servings
- 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
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.
In a skillet over medium heat, heat oil. Add onions and cook until limp.
Add sausage and cook until lightly browned, stirring occasionally. Add mushrooms and peppers and cook until softened.
Add spinach and cook until just wilted. Season with salt and pepper to taste. Remove mixture from pan and allow to cool.
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.
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.
Calories: 182kcal | Carbohydrates: 4g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 284mg | Potassium: 335mg | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 3.3mg | Calcium: 100mg | Iron: 1.3mg