Baked Egg Boats For Two

Delicious eggs baked into crusty French bread boats. A new brunchtime favorite! MORE+ LESS-

By Bev Cooks

November 7, 2018

Ingredients

can (11 oz) Pillsbury™ refrigerated French bread, dough sliced in half crosswise

slices bacon

large eggs

tablespoon heavy cream

1/2

cup shredded white cheddar cheese

scallions, finely sliced

pinch coarse salt and freshly ground pepper

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1

Preheat oven to 350°F.
2

Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes.
3

Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats.
4

In the meantime, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels.
5

Whisk together the eggs and heavy cream. Then add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
6

Pour the filling into each loaf boat and bake an additional 20 to 25 minutes, until set in the center and golden brown. Serve immediately!

*Percent Daily Values are based on a 2,000 calorie diet.

Eggs, bacon and cheese inside a bread boat? YES. Brunchtime just got even better. Now, sometimes all you want early in the morning is something light like yogurt, or a grab-and-go breakfast bar. But, about 9:30 am, after a good run, that's when it hits. The mega mama protein craving that REQUIRES something eggy, cheesy, and either bready or a tortilla-y. Listen and listen good, y'all. BAKED EGG BOATS FOR. THE. WIN. Seriously. You par-bake some Pillsbury™ refrigerated French bread, rip out some innards, fill it with your favorite breakfast fillings, let it finish baking and DEVOUR. This recipe inspired by Spoon Fork Bacon makes two 5-inch boaties. Which is perfect for a lazy Sunday morning date style brunch. Or right now. Not joking when we say that when you taste how incredible that filling is with the chewy French bread, you will want to make these every morning.