Breakfast Egg Boat
Carrian Cheney
Updated Nov 5, 2018
Break out of your brunch routine with an easy egg bake upgrade. Make French loaf boats for fun dishes you can eat!
Breakfast Egg Boat
- Prep Time 10 min
- Total 25 min
- Ingredients 5
- Servings 3
Ingredients
- 1/4 lb bulk mild chorizo sausage
- 3 very small sweet peppers, finely chopped
- 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can
- 4 eggs
- 1/2 cup shredded mozzarella cheese (2 oz)
Instructions
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Step1Heat oven to 350°F.
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Step2In 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.
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Step3In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.
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Step4Place 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.
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Step5In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.
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Step6Bake 20 to 25 minutes. Cool 2 minutes before serving.
Nutrition
No nutrition information available for this recipe
Recipe Tips
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