Winter mornings call for something warm and hearty to start the day. These Baked Egg Boats are the ultimate cozy breakfast for your family. They turn simple bread into a protein-packed meal everyone will love. You will love how the kitchen smells as they bake.
Why You’ll Love This Recipe
This recipe is a total game-changer for your weekend brunch. You get a crispy crust and a creamy egg center in every bite. It is much easier than making individual omelets for a crowd. It feels special but requires very little effort from you.
These are perfect for busy winter mornings when you need energy. They are filling, satisfying, and very budget-friendly too. Your kids will love having their own personal bread boat. It makes a healthy reset feel like a real treat.
Simple Cooking Method
Making these is surprisingly simple and very satisfying to assemble. You just hollow out the bread and fill it with goodness. Even if you are a beginner, you will find this totally doable. The oven does all the hard work for you.
Simple Ingredients
You likely have most of these pantry staples in your kitchen already. Fresh chives add a lovely pop of color and brightness.
- 4 individual demi-baguettes (approx. 6 inches)
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled breakfast sausage or bacon
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a serrated knife, cut a long rectangle out of the top of each baguette.
- Remove the inner bread to create a cavity.
- Leave the bottom and sides intact so the filling stays inside.
- In a medium mixing bowl, whisk the eggs and heavy cream until uniform.
- Fold in the shredded cheddar cheese, cooked protein, chopped chives, salt, and black pepper.
- Place the hollowed baguettes onto the prepared baking sheet.
- Divide the egg mixture evenly among the cavities.
- Bake for 20 to 25 minutes, or until the egg filling is puffed and set.
- Remove from the oven and let stand for 5 minutes before slicing.
Best Ways to Enjoy It
Serve these warm while the cheese is still melty and gooey. Pair them with a fresh fruit salad for a balanced morning meal. They look beautiful on a wooden board for a lazy brunch. Set the table, pour some coffee, and enjoy a slow morning.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat them in a 350°F oven for about ten minutes. This keeps the bread perfectly crispy instead of soft. You can also freeze them for a quick breakfast later.
Tips for Best Results
- Do not cut all the way through the bottom of the bread.
- Use a serrated knife for the cleanest and easiest cuts.
- Avoid overfilling the boats to prevent messy spills in the oven.
- Hollow out the bread the night before to save time.
- Add a pinch of red pepper flakes for a little heat.
- Press the egg mixture down gently to ensure it fills every corner.
- Wait five minutes before slicing to let the eggs set fully.
Ways to Switch It Up
- Veggie Style: Swap the meat for sautéed spinach and mushrooms.
- Spicy Kick: Use pepper jack cheese and add diced jalapeños.
- Mediterranean: Use feta cheese, sun-dried tomatoes, and fresh oregano.
Common Questions
Can I use a full-sized baguette?
Yes, you can use one long baguette instead of four small ones. Just cut it into sections after baking for easy serving. You may need to adjust the bake time slightly.
Is the heavy cream necessary?
The heavy cream makes the eggs extra rich and velvety. You can use whole milk if you prefer a lighter option. The texture will be slightly less creamy but still delicious.
I hope these Baked Egg Boats bring a little warmth to your table. They make every winter morning feel just a little more special. Happy cooking!
— Katie Wood
Ingredients
- 4 individual demi -baguettes (approx. 6 inches)
- 8 large egg s
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled breakfast sausage or bacon
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a serrated knife, cut a long rectangle out of the top of each baguette, removing the inner bread to create a cavity while leaving the bottom and sides intact.
- In a medium mixing bowl, whisk the eggs and heavy cream until the mixture is uniform in color.
- Fold in the shredded cheddar cheese, cooked protein, chopped chives, salt, and black pepper.
- Place the hollowed baguettes onto the prepared baking sheet and divide the egg mixture evenly among the cavities.
- Bake for 20 to 25 minutes, or until the egg filling is puffed and set, and the bread is golden brown.
- Remove from the oven and let stand for 5 minutes before slicing into sections for serving.
