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Breakfast Egg Boat

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Breakfast Egg Boat
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 3
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Break out of your brunch routine with an easy egg bake upgrade. Make French loaf boats for fun dishes you can eat!

Ingredients

1/4
lb bulk mild chorizo sausage
3
very small sweet peppers, finely chopped
1
can Pillsbury™ refrigerated crusty French loaf, baked as directed on can
4
eggs
1/2
cup shredded mozzarella cheese (2 oz)

Directions

  • 1 Heat oven to 350°F.
  • 2 In 8-inch nonstick skillet, cook chorizo over medium heat 3 to 5 minutes, stirring frequently to break up. Drain well in strainer, pressing out excess drippings with large spoon.
  • 3 In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.
  • 4 Place baked French loaf on ungreased cookie sheet. Using serrated knife, cut v-shaped wedge in top; remove wedge and pull out most of the soft bread from inside, leaving a thick wall to protect egg mixture from leaking.
  • 5 In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.
  • 6 Bake 20 to 25 minutes. Cool 2 minutes before serving.
Tips  

Chorizo can be bought either mild or spicy so make sure you take notice. You can always substitute pork sausage if you prefer.

Want a healthier version? Substitute ground turkey for the chorizo and use only 1/4 cup of cheese.

Nutrition Information 
No nutrition information available for this recipe
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