5 Ingredient Baked Egg Boats Breakfast Recipe To Feed A Crowd
BAKED EGG BOATS
Steps:
- Preheat oven to 350
- Cut a V shape into each baguette and hollow out - leaving about 1/2 inch border of bread (see above photo).
- In medium bowl, scramble eggs.
- Add cream, ham, cheese, salt and pepper.
- Spoon into boats - making sure each egg boat gets equal parts ham and cheese.
- Bake for about 25 minutes until egg mixture is puffy and bread is nicely browned.
- Cool for 5 minutes - slice and eat!
Nutrition Facts : Calories 368 kcal, Carbohydrate 42 g, Protein 18 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 184 mg, Sodium 774 mg, Fiber 2 g, ServingSize 1 serving
BAKED EGG BOATS
Steps:
- Preheat oven to 350 degrees F.
- Cut a deep "V" through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
- Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
- Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
- Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
- Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
- Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 22 g, Protein 16 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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