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Breakfast Egg Boat

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Breakfast Egg Boat
  • Prep 10 min
  • Total 25 min
  • Ingredients 5
  • Servings 3
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Break out of your brunch routine with an easy egg bake upgrade. Make French loaf boats for fun dishes you can eat!
By Carrian Cheney
Updated Nov 5, 2018

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)

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Chorizo can be bought either mild or spicy so make sure you take notice. You can always substitute pork sausage if you prefer.
  • tip 2
    Want a healthier version? Substitute ground turkey for the chorizo and use only 1/4 cup of cheese.

Nutrition Information

No nutrition information available for this recipe
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