Cheesy Baked Egg and Bacon Boats

from 1 votes

Cheesy Baked Egg Boats is a crowd-friendly brunch recipe that’s super easy to make and requires only a few ingredients. Grab your omelette fillings of choice and pile them into a hollowed-out loaf of bread for an easy, cheesy update on eggs and toast!

Cheesy baked egg boat with bacon garnished with fresh chopped chives.

I’m forever on the hunt for new quick and easy breakfast ideas. And while I’m all for a fruit-filled stuffed French toast indulgence in the early morning hours, there are times when you need something a bit heartier.

This simple recipe for cheesy baked egg and bacon boats is the answer to all of your hectic weekday breakfast and lazy weekend brunch conundrums. Simply hollow out your loaf of choice then load it up with eggs, cheese and bacon for the ultimate breakfast.

Looking for a vegetarian option? Simply leave out the bacon and add your favorite veggies!

What’s to Love about Baked Egg Boats

  • Totally customizable. Mix and match your favorite fillings (see below for my favorite omelette combos!). 
  • Made with only 6 ingredients. 
  • Ready in 35 minutes or less.
  • Hearty and flavorful.
  • Packed with protein.
  • Perfect for effortless entertaining, whether you’re cooking for a party of 2 or a crowd of 20.

Ingredients

A loaf of sourdough bread next to small bowls containing shredded cheddar cheese, chopped chives, cooked crumbled bacon, eggs and milk.
  • Bread: The bread serves as the base for the egg boats. Sourdough bread is a great option because it adds tangy flavor and sturdy texture to the dish, but you can use any type of bread you prefer.
  • Eggs: You’ll need 4 large eggs for this recipe. As the eggs bake, they’ll puff up slightly, creating a fluffy, custardy texture. Don’t worry if they don’t fill the boat to the brim – they’ll rise in the oven but settle back down as they cool.
  • Milk: A splash of whole milk adds creaminess to the egg mixture. If you prefer a richer custard, substitute the whole milk with half-and-half or heavy cream. 
  • Omelette fillings of choice: I’ve opted for crispy bacon, shredded cheddar cheese and fresh chives, but the sky’s the limit when it comes to filling your egg boats!

See the recipe card for full information on ingredients and quantities.

How to Make Baked Egg Boats

The process for making these egg boats is similar to baking eggs in bread bowls, but with a twist. Instead of preparing individual servings, we’re using one large loaf and whisking the eggs instead of just cracking the egg.

  1. Cut a large “V” shape in the top of the bread. Use a sharp, serrated knife, and be careful not to cut all the way through to the bottom. Scoop out the inside of the bread.
A hand holds a loaf of bread with a deep "V" cut out of the center. A sharp knife and the cut out center are nearby.
  1. Whisk together eggs, milk and your fillings of choice in a medium bowl. Season with salt and pepper then pour the mixture into the loaf of bread. 
  1. Bake in a 350°F oven. Place the loaf on a baking sheet and bake it for about 25 minutes or until the eggs are set.
  2. Remove the loaf from the oven and let it sit for 5 minutes. This allows the eggs to set slightly and makes slicing the loaf without it falling apart easier.

Cheesy Baked Egg and Bacon Boats

Make breakfast a breeze with this quick recipe for how to make baked egg boats. RECIPE: http://www.justataste.com/cheesy-baked-egg-bacon-boats-recipe/

These oven baked eggs are best served immediately while the cheese is still gooey and the bread is warm and crusty. And don’t miss all of my favorite breakfast sides below for a complete and satisfying meal!

Tips and Tricks

  • Pick a loaf of bread that’s sturdy and has a nice thick crust, like sourdough or artisan bread. This helps keep your egg boats from getting too soggy.
  • When you’re scooping out the inside of the bread, be gentle so you don’t tear the crust. Otherwise, you’ll end up with a mess!
  • Don’t overfill the bread boats. Leave some room at the top so they don’t overflow while baking.

Variations

If you can put it in an omelette, you can put it in these easy baked eggs in bread! Here are a few of my favorite combinations:

  • Sauteed mushrooms, spinach and onions with feta or Swiss cheese
  • Diced ham with Swiss cheese 
  • Diced bell peppers and onions with cooked sausage crumbles
  • Diced cherry tomatoes with sauteed spinach and shredded cheddar cheese

Just be sure to cook any raw fillings, such as meats or veggies, before adding them to the scrambled egg mixture. This ensures that they are tender and fully cooked when the egg boats are done baking.

What to Serve with Cheesy Baked Egg Boats

When it comes to serving these bacon and egg bread boats, the options are endless! Here are some delicious accompaniments to complete your breakfast or brunch spread:

Baked scrambled eggs with cheddar cheese and bacon in a hallowed-out bread loaf.

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Breakfast

Cheesy Baked Egg and Bacon Boats

Make breakfast a breeze with a quick and easy recipe and video tutorial for baked egg boats loaded with cheese and bacon.
Author: Kelly Senyei
5 from 1 vote
Cheesy baked egg boat with bacon garnished with fresh chopped chives.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients 

  • 1 loaf sourdough bread
  • 4 large eggs
  • 2 Tablespoons whole milk
  • 4 strips bacon, cooked and crumbled
  • 1/3 cup shredded sharp cheddar cheese
  • 2 Tablespoons chopped chives

Instructions 

  • Preheat the oven to 350°F. Use a sharp, serrated knife, cut a large “V” shape in the top of the bread without cutting all the way through the bottom. Scoop out the inside of the bread.
  • In medium bowl, whisk together the eggs and milk. Season with salt and pepper then whisk in the bacon, cheese and 1 tablespoon of chives. Pour the mixture into the loaf of bread. Place the loaf on a baking sheet and bake it for about 25 minutes or until the eggs are set.
  • Remove the loaf from the oven and let it sit for 5 minutes. Top with remaining 1 tablespoon chives then cut the loaf into slices and serve immediately.

Kelly’s Notes

  • Pick a loaf of bread that’s sturdy and has a nice thick crust, like sourdough or artisan bread. This helps keep your egg boats from getting too soggy.
  • When you’re scooping out the inside of the bread, be gentle so you don’t tear the crust. Otherwise, you’ll end up with a mess!
  • Don’t overfill the bread boats. Leave some room at the top so they don’t overflow while baking.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 524kcal, Carbohydrates: 65g, Protein: 24g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 188mg, Sodium: 850mg, Potassium: 268mg, Fiber: 2g, Sugar: 3g, Vitamin A: 395IU, Vitamin C: 1.1mg, Calcium: 151mg, Iron: 5mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Comments

  1. Can I make this with French bread that is uncooked? Do I cook the French bread first and then do the fillings after and cook it more

  2. How many slices do you think I could get out of the loaf? I want to try it for my Sunday school brunch but I have to feed about 50

  3. I make a similar version of this and it is always well received. I like it much, much better than a strata. It is easy to make different ones, say with sausage, ham, different cheese, or some pre-sauteed veggies (that won’t throw off too much water) in the mix. I always add more cheese on top, but I am a cheese-lovin’ gal! It doesn’t say what size the loaf is (inches/weight) but I find that the wider, larger loaves are better. (What size did you use?) If the bread is crisp, it is sometimes hard to eat easily with a knife and fork, so I cut them on the thinner side, and let everyone know they can be eaten with fingers. (I know, we are just soooo uncouth at our house!)