Breakfast Egg Boat

Break out of your brunch routine with an easy egg bake upgrade. Make French loaf boats for fun dishes you can eat! MORE+ LESS-

By Carrian Cheney

November 5, 2018

Ingredients

1/4

lb bulk mild chorizo sausage

very small sweet peppers, finely chopped

can Pillsbury™ refrigerated French bread, baked as directed on can

eggs

1/2

cup shredded mozzarella cheese (2 oz)

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1

Heat oven to 350°F.
2

In 8-inch nonstick skillet, cook chorizo over medium heat 3 to 5 minutes, stirring frequently to break up. Drain well in strainer, pressing out excess drippings with large spoon.
3

In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.
4

Place baked French loaf on ungreased cookie sheet. Using serrated knife, cut v-shaped wedge in top; remove wedge and pull out most of the soft bread from inside, leaving a thick wall to protect egg mixture from leaking.
5

In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.
6

Bake 20 to 25 minutes. Cool 2 minutes before serving.

Chorizo can be bought either mild or spicy so make sure you take notice. You can always substitute pork sausage if you prefer.
Want a healthier version? Substitute ground turkey for the chorizo and use only 1/4 cup of cheese.