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Baked Egg Boats with Vegetables and Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/baked-egg-boats-with-vegetables-and-cheese-recipe/