Baked Egg Boats Recipes

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BAKED EGG BOATS



Baked Egg Boats image

This super easy to make breakfast will be come a morning staple! Simple beat your eggs and filling ingredients and pour into a hollowed out baguette!

Provided by Kathi & Rachel

Categories     Breakfast     brunch

Time 35m

Number Of Ingredients 6

2 small baguette
6 eggs
1/4 cup half and half or whole cream
1/2 cup ham (cut into cubed)
1/2 cup grated cheese - I used a mixture of parmesan and mozzarella but anything will work!
2 tablespoons chopped chives or green onions

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

BREAKFAST-FOR-DINNER EGG BOATS



Breakfast-for-Dinner Egg Boats image

Provided by Bev Weidner

Categories     main-dish

Time 1h5m

Yield 4 boats

Number Of Ingredients 9

1/3 pound breakfast (country) sausage
6 large eggs
1 cup milk
1 teaspoon Dijon mustard
Coarse salt
Four 7-inch mini baguettes or bolillo rolls
1/2 cup finely chopped kale
1/2 cup shredded Cheddar
Parsley leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
  • Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
  • Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
  • Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

BAKED EGG BOATS



Baked Egg Boats image

The original Baked Egg Boats! Delicious, fluffy quiche filling baked into a hollowed out baguette! It's simple, versatile breakfast perfection that can be taken on the go!

Provided by Teri & Jenny

Categories     Breakfast     brunch

Time 40m

Number Of Ingredients 7

2 sourdough demi baguettes ((each about 12"x 2.5" in size))
6 eggs
⅓ cup heavy cream
2 ounces finely diced pancetta
4 ounces grated gruyere cheese (divided)
2 thinly sliced green onions
salt and pepper to taste

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

EGGPLANT PARMESAN BOATS RECIPE BY TASTY



Eggplant Parmesan Boats Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, salt, pepper, ground turkey, onion, marinara sauce, garlic, shredded low-fat mozzarella, grated parmesan cheese, fresh basil

Provided by Tara Botwinick

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

2 medium eggplants
2 tablespoons olive oil
salt, to taste
pepper, to taste
½ lb ground turkey
1 onion, diced
2 cups marinara sauce
2 cloves garlic, minced
1 cup shredded low-fat mozzarella
½ cup grated parmesan cheese
fresh basil, for garnish

Steps:

  • Preheat oven to 400°F (200°C).
  • Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
  • Chop the remaining eggplant and reserve.
  • Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
  • Bake for 10-15 minutes.
  • Heat olive oil in medium skillet over medium heat.
  • Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
  • Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
  • Add marinara sauce and cook for another 3-5 minutes.
  • Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
  • Bake for 10-15 minutes, or until cheese is melted.
  • Sprinkle with basil and serve.
  • Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 9 grams, Protein 26 grams, Sugar 15 grams

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

BAKED EGG BOATS



Baked Egg Boats image

These baked egg boats are perfect for a weekend breakfast, made with chorizo sausage, feta cheese and eggs. This is one delicious breakfast.

Provided by Joanna Cismaru

Categories     Breakfast

Time 40m

Number Of Ingredients 6

4 small baguettes (about 10 inches long (demi baguettes))
5 large eggs
1 cup feta cheese (crumbled)
1/2 link smoked chorizo sausage (about 6 inches)
salt and pepper (to taste)
1 tablespoon parsley (chopped, or green onions for garnish)

Steps:

  • Preheat oven to 350 F degrees.
  • 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 into a mixing bowl and lightly beat. Whisk in the sausage and cheese and lightly season with salt and pepper. Not much salt may be necessary as the feta cheese is pretty salty.
  • Divide and pour the mixture into each baguette boat and place onto a baking sheet.
  • Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper if necessary. Garnish with parsley or green onions if preferred.
  • Allow to cool for about 5 minutes, cut and serve.

Nutrition Facts : ServingSize 1 boat, Calories 250 kcal, Carbohydrate 7 g, Protein 16 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 272 mg, Sodium 662 mg, Fiber 1 g, Sugar 2 g

EGGPLANT PARMESAN BOATS



Eggplant Parmesan Boats image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

One 1 1/2-pound eggplant
2 tablespoons extra-virgin olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup jarred marinara sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
  • Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

BAKED EGGS IN SWEET POTATO BOATS



Baked Eggs in Sweet Potato Boats image

This breakfast recipe is a great way to use up extra sweet potatoes. Take roasted sweet potatoes, make a hollow for an egg, bake and top with an herby relish.

Provided by Max Lugavere

Yield Serves 4

Number Of Ingredients 11

2 whole fully baked sweet potatoes (medium or large)
2 Tbsp. extra-virgin olive oil
4 eggs
½ tsp. salt
¼ cup minced fresh parsley
¼ cup minced fresh cilantro
2 Tbsp. capers
2 Tbsp. raisins, roughly chopped
1 small shallot, minced
Juice of 1 lemon
About 1 Tbsp. red wine vinegar

Steps:

  • Preheat the oven to 375ºF.
  • Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
  • Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
  • Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
  • Serve each egg boat topped with relish.

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