Baked Egg Boats – Easy Breakfast Recipe

Prep Time 15 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 45 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Brunch, Snacks

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 4

Best Season: All Seasons

Description

These Baked Egg Boats are a warm, hearty, and customizable breakfast or brunch dish made by hollowing out a crusty baguette and filling it with a creamy mixture of eggs, cheese, and fresh toppings. Perfect for a weekend family brunch or a quick make-ahead breakfast, this dish combines the crispness of bread with the richness of baked eggs in one easy recipe. With endless variations, it’s a crowd-pleaser you’ll want to bake again and again.

Ingredients

For the Bread Base

2 medium baguettes (fresh, crusty)
1 tbsp olive oil (for brushing)

For the Egg Mixture

6 large eggs
100 ml whole milk (or cream for richer texture)
0.5 tsp salt
0.25 tsp black pepper (freshly ground)
0.25 tsp paprika (optional, for color)

For the Fillings & Toppings

1 small onion (finely chopped)
1 small red bell pepper (diced)
0.5 cup mushrooms (sliced)
1 small tomato (deseeded and diced)
0.5 cup cheddar cheese (grated, or mozzarella for milder flavor)
0.25 cup fresh parsley (chopped)
0.25 cup spring onions (chopped, for garnish)

Instructions

Prepare the Bread

1
Cut each baguette in half lengthwise. Using a spoon, carefully scoop out the inside bread to create a hollow "boat." Lightly brush the inside with olive oil to prevent sogginess.

Prepare the Egg Mixture

2
In a medium bowl, whisk together eggs, milk, salt, black pepper, and paprika until smooth and well-combined.

Cook the Vegetables

3
Heat a skillet over medium heat. Sauté onion, mushrooms, and bell pepper in a small drizzle of oil for 3–4 minutes until softened. Allow to cool slightly before adding to the egg mixture.

Assemble the Egg Boats

4
Evenly distribute the sautéed vegetables, diced tomato, and half of the grated cheese inside the hollowed baguette boats. Slowly pour the egg mixture into each bread boat, filling almost to the top. Sprinkle remaining cheese over the surface.

Bake the Egg Boats

5
Place the filled baguettes on a parchment-lined baking tray. Bake at 180°C (350°F) for 20–25 minutes, or until eggs are fully set and the top is golden.

Rest and Serve

6
Remove from oven and let the egg boats rest for 5 minutes. Garnish with fresh parsley and spring onions before slicing and serving.

Note

Storage: Leftovers can be wrapped in foil and stored in the refrigerator for up to 2 days. Reheat in the oven at 160°C for 10 minutes.

Make-Ahead: Assemble the boats a night before and refrigerate; bake fresh in the morning.

Variations:

Add turkey slices, chicken sausage, or spinach for extra flavor.
Swap cheddar for feta or goat cheese for a tangy twist.
Try mini baguettes for individual portions.

Keywords: easy breakfast, brunch recipe, baked eggs, quick and filling

Read it online: https://petitepanini.com/recipe/baked-egg-boats-easy-breakfast-recipe/