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–+ servings
Baked Egg Boats

Savory Baked Egg Boats with Turkey Bacon and Veggies

Delicious and versatile Baked Egg Boats filled with turkey bacon and veggies, perfect for brunch or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Boats
  • 2 pieces Sourdough or French Baguette Use sturdy bread for structure
  • 4 pieces Fresh Eggs
  • 1/2 cup Milk or Cream Can substitute with non-dairy milk
For the Filling
  • 6 slices Turkey Bacon Can be replaced with vegetarian bacon
  • 1 cup Spinach Fresh or frozen
  • 1 cup Bell Peppers Any color works
For the Topping
  • 1 cup Cheese Use mozzarella or cheddar; dairy-free alternatives can be used

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Baking sheet
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Slice the bread in half lengthwise and hollow out the center to create a boat.
  2. Cook diced turkey bacon in a skillet over medium heat for 5-7 minutes until crispy. Add spinach and bell peppers, sauté for 3-4 minutes until softened. Remove from heat to cool.
  3. In a mixing bowl, whisk fresh eggs and milk until combined. Season with salt and pepper to taste.
  4. Spoon the turkey bacon mixture into the hollowed bread. Pour the egg mixture over until slightly overflowing and sprinkle cheese on top.
  5. Bake the assembled boats for 25-30 minutes until eggs are set and tops are golden brown.
  6. Allow the boats to cool for a couple of minutes before serving. Optionally garnish with fresh herbs or hot sauce.

Nutrition

Serving: 1boatCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 650mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 70IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Feel free to customize the fillings with your favorite vegetables or different types of cheese.

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