Breakfast Boats Food

BREAKFAST POTATO BOATS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• While potatoes bake, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Let cool 10 minutes. Crumble.
• Remove potatoes from the oven and let cool 10 minutes.
• Slice tops off of potatoes and scoop out insides to form a deep bowl. Add 1/2 tablespoon butter, 1 pinch parsley, salt, and pepper to each potato.
• Crack an egg into each potato. Top each with an additional 1/2 tablespoon butter. Divide bacon and Cheddar cheese between the 2 potato bowls.
• Bake potatoes in the preheated oven until eggs are set, 15 to 20 minutes. Sprinkle each with 1/2 teaspoon parsley.

BREAKFAST BOATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Scoop out the bread from the center of the baguette pieces, or make a depression by pushing the centers down with your fingers. Place bread boats on the prepared baking sheet.
• Whisk eggs in a medium bowl until blended. Add Cheddar cheese, onion, bell pepper, and 1/2 of the bacon; mix to combine. Pour egg mixture into the bread boats.
• Bake in the preheated oven until until the egg mixture is fully set, 20 to 25 minutes. Broil for a few minutes if egg is not fully set; watch carefully to make sure edges of the bread don't burn.
• Sprinkle with remaining bacon and serve.

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY 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.
• Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
• Enjoy!

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• Cut a deep "V" through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
• Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
• Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
• Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
• Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
• Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

BREAKFAST CROISSANT BOATS (WITH VIDEO)

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Cut the top of each croissant with a knife.
• In a medium bowl, mix cheese, bacon, and green onion.
• In another medium bowl, beat eggs with milk. Combine with the bacon mixture.
• Spoon the egg-bacon mixture into the prepared croissant boats. Place them on a baking sheet.
• Bake in the oven for 25 mins, or until golden brown and egg mixture is set. Serve and enjoy!

BREAKFAST-FOR-DINNER EGG BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
• Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
• Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
• Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!