Baked Egg Boats with Turkey Bacon, Vegetables, and Cheddar Recipe

Introduction

Baked Egg Boats are a delightful and hearty breakfast or brunch option featuring crusty bread filled with a flavorful turkey bacon, vegetable, and cheesy egg mixture. Crispy on the outside and perfectly soft inside, these boats are as fun to make as they are to eat.

Ingredients

• 2 medium-sized, sturdy baguettes (about 10–12 inches each) or 4 large crusty rolls
• 2 tablespoons olive oil or melted unsalted butter, for brushing
• 6–8 slices turkey bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional)
• 8 large eggs
• 1/4 cup whole milk, half-and-half, or heavy cream
• 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/4 cup shredded Monterey Jack or Gruyère cheese
• 2 tablespoons freshly chopped chives or parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Step 2: Cut each baguette in half crosswise to make four pieces or use rolls as is. Slice off the top third horizontally to create lids and scoop out the soft interior from the bottom pieces, leaving a 1/2-inch thick shell.
3. Step 3: Brush the inside and edges of the bread shells with olive oil or melted butter, then place them on the baking sheet. Optionally bake empty boats for 5–7 minutes to crisp.
4. Step 4: Cook turkey bacon until crisp, then crumble. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and bell peppers for 5–7 minutes until softened.
5. Step 5: Add minced garlic and cook 1 minute more. Stir in spinach and cook until wilted. Remove from heat, mix in turkey bacon, season with salt, pepper, and red pepper flakes, and let cool slightly.
6. Step 6: In a bowl, whisk together eggs, milk (or cream), cheddar, Monterey Jack (or Gruyère), chives or parsley, salt, and pepper until blended but not over-whisked.
7. Step 7: Divide the bacon and vegetable filling evenly among bread boats. Pour the egg and cheese mixture over the filling, filling close to the top but leaving space for eggs to puff. Sprinkle extra cheese on top if desired.
8. Step 8: Bake for 20–30 minutes until the bread is golden and egg filling is set with a slight jiggle in the center. Tent with foil if tops brown too quickly.
9. Step 9: Let the baked egg boats rest for 5–10 minutes. Garnish with additional fresh chives or parsley before serving.

Tips & Variations

• Use day-old bread to prevent tearing when hollowing out the boats.
• Swap turkey bacon for smoked salmon or sautéed mushrooms for a different flavor.
• Add diced tomatoes or cooked sausage for extra heartiness.
• For dairy-free, omit cheese and use a plant-based milk alternative.
• Brush the bread with garlic-infused olive oil for added aroma.

Storage

Store leftover egg boats in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes to keep the bread crisp and the filling warm. Avoid microwaving, which can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg boats ahead of time?

Yes, you can assemble the boats and store them covered in the refrigerator for up to 24 hours before baking. Bake as directed, adding a few extra minutes to the baking time if chilled.

Can I freeze the baked egg boats?

They freeze best unbaked. Assemble the boats, wrap tightly in plastic wrap and foil, and freeze up to one month. Thaw overnight in the refrigerator before baking. Freezing after baking may affect texture.

Baked Egg Boats with Turkey Bacon, Vegetables, and Cheddar Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

These Baked Egg Boats are a delightful breakfast or brunch dish featuring crusty bread hollowed out and filled with a savory mixture of turkey bacon, sautéed vegetables, fresh spinach, cheese, and fluffy baked eggs. Easy to prepare and perfect for a crowd, these boats combine comforting flavors with a satisfying texture, baked to golden perfection.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Boats:

• 2 medium-sized, sturdy baguettes (about 10–12 inches long each), or 4 large, crusty individual rolls (like submarine rolls or large ciabatta rolls)
• 2 tablespoons olive oil or melted unsalted butter, for brushing

For the Pork-Free Filling:

• 6–8 slices turkey bacon, cooked until crisp and crumbled or chopped
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional)

For the Egg Mixture:

• 8 large eggs
• 1/4 cup whole milk, half-and-half, or heavy cream
• 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/4 cup shredded Monterey Jack or Gruyère cheese
• 2 tablespoons freshly chopped chives or parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the Bread “Boats”: Cut each baguette in half crosswise to create four pieces of about 5-6 inches, or use individual rolls. Slice off the top third horizontally to make lids and set aside. Scoop out the soft interior from the bottom pieces carefully, leaving about a 1/2-inch shell. Brush the insides and cut edges with olive oil or melted butter, then place them on the baking sheet. Optionally, pre-bake the empty boats for 5-7 minutes for a crisper shell.
3. Cook the Pork-Free Filling: Cook turkey bacon until crisp and crumble. Heat olive oil in a skillet over medium heat, sauté onion and bell peppers for 5-7 minutes until soft and translucent. Add garlic and cook for 1 minute. Stir in spinach and cook until wilted (2-3 minutes). Remove from heat and combine with turkey bacon. Season with salt, black pepper, and optional red pepper flakes. Set aside to cool slightly.
4. Prepare the Egg Mixture: In a bowl, whisk eggs with milk or cream, shredded cheddar and Monterey Jack cheeses, chopped chives or parsley, and salt and pepper. Whisk until homogenous but do not overbeat.
5. Assemble the Egg Boats: Evenly distribute the cooked vegetable and turkey bacon mixture among the bread boats. Pour the egg and cheese mixture over the filling, filling close to the top but not overflowing. Sprinkle extra shredded cheese on top if desired.
6. Bake the Egg Boats: Place the tray in the preheated oven and bake for 20-30 minutes until the bread is golden and the egg mixture is set but still slightly jiggly in the center. Tent with foil if the tops brown too quickly.
7. Rest and Serve: Remove from oven and let rest for 5-10 minutes to finish setting. Garnish with extra chopped chives or parsley before serving.

Notes

• Day-old bread works best as it is sturdier and less likely to tear when hollowed out.
• You can toast the bread tops separately to make croutons or breadcrumbs.
• Use good quality turkey bacon for the best flavor.
• Adjust seasoning in the filling and egg mixture carefully, as turkey bacon and vegetables are already seasoned.
• Optionally add red pepper flakes for a bit of heat.
• Resting the boats after baking helps the eggs finish setting and makes them easier to handle.
• Extra cheese on top creates a delicious cheesy crust.

Keywords: baked egg boats, turkey bacon egg boats, breakfast egg boat recipe, baked eggs in bread, savory breakfast boats