Video: Cheesy Baked Egg and Bacon Boats

from 1 votes

I’m forever on the hunt for new quick and easy breakfast ideas. And while I’m all for a fruit-filled 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.

Mix and match your favorite fillings into perfectly portable baked egg boats then find inspiration with more of my favorite quick and easy breakfast recipes, including 5-Ingredient Strawberry Breakfast Pastries, Breakfast Bruschetta, Chocolate Chunk Scones and more family-friendly favorites.

Cheesy Baked Egg and Bacon Boats Recipe

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Video: 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 and Bacon Boats Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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  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!)