For breakfast, brunch or breakfast-for-dinner, these customizable baked eggs-in-a-baguettes are a crowd-pleaser.
By Kim Hamill
Baked Egg Boats
- Total Time: 40 mins
- Yield: 4-6 1x
Description
Ingredients
Scale
- 2 demi sourdough baguettes (my “demis” were still big, so I used 2, but if yours are smaller you can use more)
- 5 eggs
- 1/3 cup milk (original recipe called for heavy cream, but i used low fat lactaid milk and it was still great)
- 4 ounces turkey bacon or deli turkey, finely chopped and cooked until crisp
- 3 ounces grated cheese (cheddar, gruyere, fontina, anything that melts well)
- 2 green onions, thinly sliced
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
- Place the eggs and milk into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
- Divide and pour the mixture into each baguette boat and place onto a baking sheet.
- Bake for 30 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
- Allow to cool for about 5 minutes, cut and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
