BAKED BACON EGG AND CHEESE BREAD BOAT
Steps:
- Preheat the oven to 350°F and line a standard cookie sheet with parchment paper.
- Hollow out the center of the Italian loaf leaving at least 1-inch on each side and the bottom. Freeze the bread removed from the center and use for another dish. Place the hollowed out loaf onto the parchment. Set aside.
- In a skillet over medium-high heat melt 1 Tbsp butter. Add the diced peppers and cook for 2 minutes until softened. Add the sliced green onion. Season with salt and black pepper to your taste. Cook for 1 minute then remove from the pan to cool slightly.
- Whisk together the eggs, cream, grated Parmesan cheese, salt and black pepper until light and fluffy. Adjust the amount of salt and black pepper to your taste.
- Mix in 1 cup shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
- Pour into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
- Bake for 30 minutes or until set. Rest on the pan for 5 minutes then slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 2 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 167 mg, Sodium 284 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT
Bacon, Egg, and Cheese Breakfast Bread Boat....I would have never thought of this on my own LOL Looks delish!
Provided by Tiz4tggr
Categories Breakfast
Time 45m
Yield 1 Each, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
- cut a long rectangle through the top of the baguette and partially unstuff the baguette.
- Spoon the mixture into the baguette then Bake for 25 minutes at 350 F.
Nutrition Facts : Calories 574.3, Fat 18.4, SaturatedFat 8, Cholesterol 154.6, Sodium 1172.5, Carbohydrate 74.4, Fiber 3.2, Sugar 3.5, Protein 27.3
BACON, EGG AND CHEESE TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT (FROM TASTY)
Steps:
- In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
- Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
- Spoon the mixture into the baguette.
- Bake for 25 minutes at 350 F (175 C)
- Cut and serve while still warm.
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