Baked Egg Boats with Vegetables and Cheese Recipe

Introduction

Baked Egg Boats are a delightful and hearty breakfast or brunch option, perfect for using crusty bread filled with savory eggs and flavorful veggies. This recipe combines crispy turkey bacon, fresh vegetables, and melty cheese inside a toasted bread “boat” that’s sure to impress your family or guests.

Ingredients

• 2 medium-sized sturdy baguettes (about 10–12 inches each) or 4 large crusty rolls
• 2 tablespoons olive oil or melted unsalted butter, for brushing
• 6–8 slices turkey bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional)
• 8 large eggs
• 1/4 cup whole milk, half-and-half, or heavy cream
• 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/4 cup shredded Monterey Jack or Gruyère cheese
• 2 tablespoons freshly chopped chives or parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Step 2: Cut each baguette in half crosswise to create four pieces (5-6 inches each). If using rolls, skip this step.
3. Step 3: Slice off the top third of each bread piece horizontally to create a lid and set aside. Carefully scoop out the soft interior from the bottom pieces, leaving a 1/2-inch thick shell without puncturing the sides or bottom.
4. Step 4: Brush the insides and cut edges of the bread boats with olive oil or melted butter. Place them on the prepared baking sheet.
5. Step 5: (Optional) Bake the empty bread boats for 5–7 minutes for a crispier shell, then remove from oven.
6. Step 6: Cook turkey bacon according to package directions until crisp. Cool slightly, then crumble or chop.
7. Step 7: Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and bell peppers; sauté 5–7 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
8. Step 8: Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and stir in crumbled turkey bacon. Season with salt, black pepper, and red pepper flakes if using. Set aside to cool slightly.
9. Step 9: In a bowl, whisk together eggs, milk or cream, cheddar, Monterey Jack or Gruyère cheese, chopped chives or parsley, salt, and pepper until combined.
10. Step 10: Divide the turkey bacon and vegetable mixture evenly into the bread boats. Pour the egg and cheese mixture over the filling, leaving a little space at the top. Sprinkle extra cheese on top if desired.
11. Step 11: Bake the egg boats for 20–30 minutes until the bread is golden and toasted, and the eggs are set but slightly jiggle in the center. Tent with foil if tops brown too fast.
12. Step 12: Remove from oven and let rest 5–10 minutes before serving. Garnish with additional fresh chopped chives or parsley.

Tips & Variations

• Use day-old bread for sturdier boats that won’t tear when hollowing out.
• Try swapping turkey bacon with cooked sausage or a vegetarian alternative for a different flavor.
• Add mushrooms or diced tomatoes to the vegetable mixture for extra depth.
• For richer eggs, use heavy cream instead of milk.
• Toast the bread lids separately to serve as croutons or breadcrumbs.

Storage

Store leftover baked egg boats in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid microwaving to keep the bread crisp and eggs texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg boats ahead of time?

Yes, you can assemble the egg boats a few hours ahead and refrigerate them uncovered. Bake just before serving for the best texture.

Can I freeze the baked egg boats?

While possible, freezing may affect the texture of the bread and eggs. If freezing, wrap tightly and reheat in the oven instead of the microwave for better results.

Baked Egg Boats with Vegetables and Cheese Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This delicious Baked Egg Boats recipe features crusty bread hollowed out and filled with a savory mixture of turkey bacon, sautéed vegetables, fresh spinach, and a blend of cheeses bound together by fluffy baked eggs. Perfect for breakfast or brunch, these egg boats are flavorful, satisfying, and easy to customize with your favorite fillings.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Boats:

• 2 medium-sized, sturdy baguettes (about 10–12 inches each) or 4 large crusty rolls
• 2 tablespoons olive oil or melted unsalted butter, for brushing

For the Pork-Free Filling:

• 6–8 slices turkey bacon, cooked crisp and crumbled
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional)

For the Egg Mixture:

• 8 large eggs
• 1/4 cup whole milk, half-and-half, or heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup shredded Monterey Jack or Gruyère cheese
• 2 tablespoons freshly chopped chives or parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Prepare the Bread “Boats”: Cut baguettes crosswise into four 5-6 inch pieces or use individual rolls. Slice off the top third horizontally to create lids and set aside. Carefully hollow out the soft interior, leaving about a 1/2-inch thick shell. Brush the insides and edges with olive oil or melted butter. Place the bread boats on the baking sheet. Optionally, pre-bake the empty boats for 5-7 minutes for extra crispness.
3. Cook the Pork-Free Filling: Cook turkey bacon until crisp, then crumble. In a skillet over medium heat, heat olive oil and sauté onion and bell peppers for 5-7 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat, stir in turkey bacon, season with salt, black pepper, and optional red pepper flakes. Allow to cool slightly.
4. Prepare the Egg Mixture: In a bowl, whisk together eggs, milk or cream, shredded cheddar, shredded Monterey Jack or Gruyère, chopped chives or parsley, salt, and pepper until uniform but not over-whisked.
5. Assemble the Egg Boats: Divide the filling evenly among the bread boats. Pour egg mixture over the filling, filling boats nearly to the top but leaving some space. Sprinkle extra cheese on top if desired.
6. Bake the Egg Boats: Bake in the preheated oven for 20-30 minutes until bread is golden and egg mixture is set with a slight jiggle in the center. Tent with foil if tops brown too quickly.
7. Rest and Serve: Remove from oven and let rest 5-10 minutes. Garnish with fresh chives or parsley and serve warm.

Notes

• Day-old bread is best for the boats as it holds shape better and is less likely to tear.
• Pre-baking the hollowed bread boats helps them become crisp and prevent sogginess.
• Use good quality turkey bacon for best flavor in this pork-free filling.
• Adjust seasoning after combining filling ingredients for best flavor balance.
• Extra shredded cheese on top adds a delicious crispy crust after baking.
• Letting the egg boats rest after baking helps the eggs finish setting and makes them easier to handle.

Keywords: baked egg boats, turkey bacon, breakfast bake, egg and cheese boats, savory egg breakfast, brunch recipe, pork-free breakfast