We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    308
  • Pinterest
    0
  • Email
    308
  • Facebook
    0

Breakfast Egg Boat

(0)
  0 reviews
  • 10 min prep time
  • 25 min total time
  • 5 ingredients
  • 3 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    308
  • Print
    308

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

Carrian Cheney Carrian Cheney
February 26, 2014

Ingredients

1/4
lb bulk mild chorizo sausage
3
very small sweet peppers, finely chopped
1
can Pillsbury™ refrigerated crusty French loaf, baked as directed on can
4
eggs
1/2
cup shredded mozzarella cheese (2 oz)

Steps

  • 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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
286.9
% Daily Value
Total Fat
20.6g
32%
Saturated Fat
7.9g
40%
Cholesterol
291.3mg
97%
Sodium
511.5mg
21%
Total Carbohydrate
5.8g
2%
Dietary Fiber
1.6g
6%
Sugars
3.9g
Protein
19.0g
% Daily Value*:
Vitamin C
157.50%
158%
Calcium
15.40%
15%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved