These Bacon and Egg Breakfast Boats are made simply using store-bought mini baguettes, real bacon, eggs, a touch of heavy cream, cheese, green onions and a few seasonings.
Looking for a hearty breakfast ready in under 30 minutes? These Bacon and Egg Breakfast Boats are an easy, satisfying option. Mini baguettes are hollowed to form a shell filled with an egg mixture of eggs, heavy cream, chopped cooked bacon, grated cheese and sliced green onions. The boats bake until the egg is set and the tops are golden—easy to eat on the go like a hot pocket or elegant enough for a brunch plate.
We served these for dinner—brinner—and they were delicious: savory, filling and crowd-pleasing. They reheat well, too, making them a great option for meal prep or a quick family meal.
Bacon and Egg Breakfast Boats
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Ingredients
- 4 Rhodes Warm-N-Serv™ Mini Baguettes, thawed
- 4 large eggs
- 2 Tbsp heavy cream
- 8 strips bacon, cooked and chopped
- ¼ cup grated asiago cheese
- 2 green onions, sliced
- salt and pepper to taste
- extra cheese to sprinkle on top
Instructions
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Preheat oven to 350°F. Slice the tops off the mini baguettes and carefully remove the interior bread to form deep shells for the filling.
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In a bowl, whisk the eggs with the heavy cream, then stir in the chopped cooked bacon, grated asiago, sliced green onions, and salt and pepper to taste. Reserve extra cheese for sprinkling on top.
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Divide the mixture evenly among the four baguette shells. Place on a baking sheet and bake at 350°F for 20–25 minutes, or until the egg is set. Remove from the oven, sprinkle additional cheese over the hot boats, and serve warm.
Notes
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