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Breakfast Egg Boat

breakfast egg boat Breakfast
Breakfast Egg Boat
  • Prep 10 min
  • Total 25 min
  • Ingredients 5
  • Servings 3

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

Updated November 5, 2018
Pillsbury Bread
Make with
Pillsbury Bread

Ingredients

  • 1/4
    lb bulk mild chorizo sausage
  • 3
    very small sweet peppers, finely chopped
  • 1
    can Pillsbury™ refrigerated French bread, 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.

  • 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.

No nutrition information available for this recipe

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