Bacon Egg And Cheese Breakfast Bread Boat Recipes

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BAKED BACON EGG AND CHEESE BREAD BOAT



Baked Bacon Egg And Cheese Bread Boat image

Provided by Melissa Sperka

Categories     Breakfast     Main Course

Number Of Ingredients 12

1 1 lb Italian bread loaf ((See Cook's Note))
1/2 medium red bell pepper (diced)
1/2 medium green bell pepper (diced)
1 Tbsp butter
3 green onion sliced
8 large eggs
2/3 cup heavy cream
2 Tbsp grated Parmesan cheese
1/4-1/2 tsp salt
1/4-1/2 tsp black pepper
6 slices bacon cooked and crumbled
1 1/2 cup shredded colby-jack or cheddar cheese

Steps:

  • Preheat the oven to 350°F and line a standard cookie sheet with parchment paper.
  • Hollow out the center of the Italian loaf leaving at least 1-inch on each side and the bottom. Freeze the bread removed from the center and use for another dish. Place the hollowed out loaf onto the parchment. Set aside.
  • In a skillet over medium-high heat melt 1 Tbsp butter. Add the diced peppers and cook for 2 minutes until softened. Add the sliced green onion. Season with salt and black pepper to your taste. Cook for 1 minute then remove from the pan to cool slightly.
  • Whisk together the eggs, cream, grated Parmesan cheese, salt and black pepper until light and fluffy. Adjust the amount of salt and black pepper to your taste.
  • Mix in 1 cup shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
  • Pour into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
  • Bake for 30 minutes or until set. Rest on the pan for 5 minutes then slice and serve.

Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 2 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 167 mg, Sodium 284 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY



Bacon, Egg, And Cheese Breakfast Bread Boat Recipe by Tasty image

Here's what you need: baguette, large eggs, heavy cream, bacon bits, cheese, green onions

Provided by Tasty

Categories     Breakfast

Yield 1 boat

Number Of Ingredients 6

1 baguette
5 large eggs
⅓ cup heavy cream, or whole milk
4 oz bacon bits, cooked
4 oz cheese, shredded
2 green onions, thinly sliced

Steps:

  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette.
  • Bake for 25 minutes at 350°F (175°C).
  • Cut and serve while still warm.
  • Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
  • Enjoy!

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT



Bacon, Egg, and Cheese Breakfast Bread Boat image

Bacon, Egg, and Cheese Breakfast Bread Boat....I would have never thought of this on my own LOL Looks delish!

Provided by Tiz4tggr

Categories     Breakfast

Time 45m

Yield 1 Each, 8 serving(s)

Number Of Ingredients 6

1 baguette
5 large eggs
1/3 cup heavy cream or 1/3 cup whole milk
4 ounces cooked bacon bits
4 ounces cheese
2 green onions, thinly sliced

Steps:

  • Preheat oven to 350.
  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette then Bake for 25 minutes at 350 F.

Nutrition Facts : Calories 574.3, Fat 18.4, SaturatedFat 8, Cholesterol 154.6, Sodium 1172.5, Carbohydrate 74.4, Fiber 3.2, Sugar 3.5, Protein 27.3

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT (FROM TASTY)



Bacon, Egg, and Cheese Breakfast Bread Boat (From Tasty) image

Categories     Egg     Bacon

Number Of Ingredients 6

1 Baguette
5 Large eggs
1/3 cup Heavy cream or whole milk
4 ounce Cooked bacon bits
4 ounce Cheese
2 Green onions, thinly sliced

Steps:

  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette.
  • Bake for 25 minutes at 350 F (175 C)
  • Cut and serve while still warm.

BACON, EGG AND CHEESE BREAD BOXES



Bacon, Egg and Cheese Bread Boxes image

These decadent breakfast boxes (like bread bowls but square) use bacon in a couple of ways: Crispy pieces are sprinkled on top and the eggs are cooked in the smoky drippings. Make these when you have a crowd coming over for the most-important meal of the day.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 loaf unsliced white bread (preferably Pullman), about 10-inches long
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
8 slices American cheese
8 slices bacon, sliced in to 1/2-inch pieces
1/3 cup whole milk
12 large eggs
Hot sauce, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 375 degrees F.
  • Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
  • Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
  • Meanwhile, heat a large non-stick skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer the bacon onto a paper-towel lined plate. Reserve the bacon fat in the skillet and adjust the heat to low. Whisk the milk and eggs with a large pinch of salt and pepper and add to the skillet. Continue stirring the eggs, scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes.
  • Divide the hot eggs between the 4 boxes and top with the remaining cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Top with the crispy bacon and serve hot with hot sauce and additional salt and pepper.

BACON, EGG AND CHEESE TOAST BOWLS



Bacon, Egg and Cheese Toast Bowls image

Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 slices thinly sliced white bread
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons whole milk
10 large eggs
4 slices bacon, cut into 1/2-inch pieces
4 slices American cheese, roughly chopped
Hot sauce, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F.
  • Roll each piece of bread to thinly flatten.
  • Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
  • Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
  • Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
  • Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
  • Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
  • Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

CHEESY BACON BREAKFAST CASSEROLE



Cheesy Bacon Breakfast Casserole image

This is an easy but good breakfast casserole. The cheese and bacon give it a lovely flavor.

Provided by Amusjh

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 9h30m

Yield 6

Number Of Ingredients 7

cooking spray
4 slices bread, crusts removed
1 ½ cups skim milk
1 cup egg substitute (such as Egg Beaters®)
1 tablespoon chopped fresh chives
6 slices cooked bacon, crumbled
1 cup Cheddar cheese

Steps:

  • Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
  • Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
  • Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 12 g, Cholesterol 21.4 mg, Fat 8.3 g, Fiber 0.4 g, Protein 13.1 g, SaturatedFat 4.4 g, Sodium 330.2 mg, Sugar 4.1 g

BAGEL BOATS RECIPE BY TASTY



Bagel Boats Recipe by Tasty image

Here's what you need: bagel, eggs, cheddar cheese, bacon, green onion, milk

Provided by Hector Gomez

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 6

1 bagel
2 eggs
2 tablespoons cheddar cheese
2 strips bacon, chopped
1 tablespoon green onion
1 tablespoon milk

Steps:

  • Preheat oven to 375°F (190°C).
  • In a small bowl, mix cheese, bacon, and green onion.
  • In a small bowl, whip 2 eggs with milk.
  • Carefully hollow out 1 bagel with a small silver spoon. Place both bagel halves on a baking sheet.
  • Fill both bagel halves with cheese and egg mixtures. Bake in the oven for 25 mins, or until the egg is cooked.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 52 grams, Fat 48 grams, Fiber 1 gram, Protein 59 grams, Sugar 9 grams

SAUSAGE, EGG & CHEESE BREAKFAST BREAD BOATS RECIPE - (4.1/5)



Sausage, Egg & Cheese Breakfast Bread Boats Recipe - (4.1/5) image

Provided by lorik

Number Of Ingredients 8

6 demi baguettes, each about 8 inches long
24 large eggs
1/2 teaspoon kosher salt
1 cup full-fat sour cream
Olive oil
12 ounces breakfast sausage, cooked and crumbled
3 cups Cheddar cheese, shredded, divided
6 scallions, green and white parts thinly sliced, divided

Steps:

  • Arrange a rack in the middle of the oven and heat to 350°F. Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside. Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil. Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese. Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions. Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving. Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. NOTES: Make ahead: The sausage can be cooked and stored in a covered container in the refrigerator for up to 2 days until you're ready to assemble the egg boats. Storage: The foil-wrapped egg boats can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.

SOUTHWEST EGG AND CHEESE BOATS



Southwest Egg and Cheese Boats image

The filling only needs a couple minutes to assemble, and the result is a flavor-packed hot sandwich that works as part of a casual brunch or weeknight meal.

Provided by Jill Lightner

Categories     Breakfast and Brunch     Eggs

Time 43m

Yield 2

Number Of Ingredients 8

2 oval sandwich rolls
4 eggs
3 tablespoons whole milk
1 (4 ounce) can chopped green chile peppers
1 cup shredded sharp Cheddar cheese
½ cup shredded pepper Jack cheese
½ teaspoon smoked paprika
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  • Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet.
  • Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon.
  • Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.

Nutrition Facts : Calories 564 calories, Carbohydrate 6 g, Cholesterol 479.8 mg, Fat 43.5 g, Fiber 0.9 g, Protein 37.4 g, SaturatedFat 23.6 g, Sodium 1716.4 mg, Sugar 2.9 g

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