Breakfast Egg Boat

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.