Perfect for breakfast or brunch, these Baked Egg, Bacon and Cheese Boats are a cinch to throw together and are filling and delicious.
For more savory breakfast ideas, try this Egg Pizza with Creamed Spinach or this Breakfast Tostada Recipe.
I have totally been into breakfast lately for some reason. Which means having breakfast for dinner often!! So when I saw these Baked Egg, Bacon and Cheese Boats, I knew they would be the perfect breakfast, lunch or dinner recipe. And not that I have anything against eating a salad for breakfast, but I think the salad aspect just shows how perfect this is for dinner!
The original recipe calls for demi baguettes, and those are pretty much non-existent where I shop. So I improvised and bought submarine rolls. They were a perfect substitution. The number of rolls you’ll need will depend on their size. I wish these would have been just a little bit smaller, as one whole roll was way too much for me. And I was only able to fill 3 rolls because of their size. But just be aware that how many rolls you’ll be able to fill will depend on their size.
These Baked Egg, Bacon and Cheese Boats were the perfect breakfast for dinner. And I’d imagine that the fillings are pretty versatile as well, so use what you’ve got on hand. I would definitely choose these again!!
More Brunch Recipes
Quiche Lorraine
French Toast Cups
Classic Bran Muffins
Eggs in Purgatory
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Baked Egg, Bacon and Cheese Boats
Ingredients
For the boats:
- 1/4 lb bacon diced
- 4 submarine rolls
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup Gruyere shredded
- 1/4 cup chives chopped
- salt and pepper to taste
For the salad:
- 2 teaspoons Dijon mustard
- 1 lemon juiced
- 1/4 cup olive oil
- salt to taste
- pepper
- 5 oz mixed greens
- 1/2 small red onion sliced
Instructions
- Preheat the oven to 350ºF.
- Heat a saute pan over medium-high heat and add the bacon. Cook until crispy. Remove with a slotted spoon to a paper towel lined plate and allow to cool.
- Carefully cut a v-shape along the center of each roll. Pull the center out of the roll, leaving a half inch border around the sides and bottom. Place the rolls on a baking sheet.
- In a large bowl, whisk the eggs and cream together. Stir in the cheese, chives and bacon. Season with salt and pepper. Pour the egg mixture into the center of the rolls.
- Bake for 20-30 minutes, until the eggs are puffed and slightly moist in the center. (The eggs will continue to cook for a few minutes when removed from the oven.)
- Serve whole, or cut in half if the rolls are large.
- For the salad, whisk the Dijon, lemon juice and olive oil in a large bowl until combined. Season to taste with salt and pepper. Add the mixed greens and red onions and toss to combine.
roxana says
What a fun and unique breakfast or dinner idea!
Liz says
Sounds good. Thank you.