Stuffed Breakfast Boat
Start your day with a hearty and flavorful Stuffed Breakfast Boat, combining savory sausage, fresh vegetables, and melted cheese, all nestled within a crusty baguette.
Ingredients
🥖 1 large baguette
🥚 4 large eggs
🧀 1 cup shredded cheddar cheese
🌭 1 cup cooked sausage, crumbled
🫑 1/2 cup diced bell peppers
🧅 1/4 cup diced onions
🧂 Salt and pepper, to taste
🧈 1 tablespoon butter
🌿 Fresh parsley, chopped (for garnish)
Equipment
• Baking sheet
• Mixing bowl
• Whisk
• Skillet
• Knife
• Cutting board
• Aluminum foil
Prep Time
15 minutes
Cook Time
20 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 350
• Protein: 18g
• Carbohydrates: 30g
• Fat: 15g
Instructions
1. Prepare the Baguette
o Preheat the oven to 350°F (175°C).
o Slice the top of the baguette lengthwise and hollow out the center to create a boat-like cavity.
o Place the hollowed baguette on a baking sheet lined with aluminum foil.
2. Cook the Filling
o In a skillet over medium heat, melt the butter.
o Add the diced onions and bell peppers; sauté until softened, about 3-4 minutes.
o Stir in the cooked sausage and cook for an additional 2 minutes.
o Remove from heat and set aside.
3. Assemble the Breakfast Boat
o In a mixing bowl, whisk together the eggs, salt, and pepper.
o Pour the egg mixture into the skillet with the sausage and vegetables; stir to combine.
o Spoon the mixture into the hollowed baguette, filling it evenly.
o Top with shredded cheddar cheese.
4. Bake
o Place the filled baguette in the preheated oven.
o Bake for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
5. Serve
o Remove from the oven and let it cool slightly.
o Slice into individual portions.
o Garnish with freshly chopped parsley before serving.
Cooking and Serving Tips
• Variations: Customize the filling with ingredients like spinach, mushrooms, or different cheeses to suit your taste.
• Serving Suggestions: Pair with a fresh fruit salad or hash browns for a complete breakfast.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.
Enjoy your Stuffed Breakfast Boat! 🥖🥚🧀
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