Cheesy Egg Boats Recipe - R3C1P3S

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February 21, 2019

Cheesy Egg Boats recipe – I grew to become a baguette right into a bread boat packed with eggs, cheese and veggies! Perfectly crunchy edges, tacky filling with masses of flavor from peppers, onions and Monterey Jack cheese. Use Take & Bake baguette for that freshly baked flavor and texture.

Perfectly crunchy edges, tacky filling with lots of flavor from peppers, onions and Monterey Jack cheese. It makes me hungry just to type it. Freshly baked bread with it’s significant crunch but soft and fluffy crumb will constantly make me swoon. Add cheese, veggies and eggs and this is my and my family’s new favourite breakfast of overdue.

Also, it’s my favorite manner to sneak in a few greens into my youngsters’ breakfast! #prevailing

Plain loaf of bread is like a blank canvas to me. It a lot a laugh to take a simple baguette and flip it right into a bread boat. A vessel for yummy aggregate of eggs, veggies and cheese. I like this kind of undertaking.

I particularly recommend the usage of the Take & Bake or Bake at Home baguette for this recipe as it will bake perfectly even as the egg filling is cooking. Regular baguette will paintings too however the edges would possibly get too crunchy or even burn.

But of route, I like to give you alternatives: use any mix of veggies you experience with your eggs, use any cheese you want (just mozzarella could be incredible too!), add chopped ham or cooked crumbled sausage, drizzle each slice with Sriracha or hot sauce simply before serving. Yes, my Hubby and I definitely did the last one. SO GOOD!

Cheesy Egg Boats Recipe
Ingredients

1 Take & Bake or Bake at Home baguette

4 large eggs

1 Tablespoon complete milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheese I used an identical combination of moderate cheddar and Monterey Jack cheese

1/2 cup chopped fresh spinach

1/four cup chopped pink bell pepper

1/four cup chopped crimson onion

Instructions

Preheat oven to four hundred ranges F.

Line a large baking sheet with aluminum foil.

Place baguette onto baking sheet. Cut a V form at the pinnacle of baguette and instantly down the perimeters, leaving almost 1" of boarder. Hollow out - do now not discard the baguette crumb, but alternatively place in a ziploc bag to make bread crumbs later).

In a medium bowl, whisk eggs with milk and salt and pepper. Make sure to conquer them well. Add cheese (reserve a few for topping if preferred), spinach, pepper and onion. Stir collectively.

Pour the aggregate into organized baguette.

Bake for 12 to fifteen minutes OR until the filling is about.

Cool on pan for five mins, then switch onto reducing board. Let cool for 10 minutes or so before cutting. Serve at once.