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Egg Bread Boat

6
25 minutes
20 minutes

This toasty loaf feeds a crowd, and looks lovely as part of a brunch spread, but it’s also filling enough to serve as lunch or even dinner!

Ingredients

  • 1 large French bread loaf
  • 1 medium red or yellow sweet pepper (chopped ¾ cup)
  • 1/2 cup sliced green onions (4)
  • 10 BC eggs (lightly beaten)
  • 2/3 cup whipping cream, half n half, or light cream
  • 1 cup cooked bacon (chopped)
  • 1/2 teaspoon salt
  • 1 1/2 cup shredded cheddar or mozzarella (6 ounces)

Instructions

  1. Preheat oven to 350°F. Line a 15 x 10 x 1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.
  2. In a large bowl combine eggs, whipping cream or milk product, salt and pepper, and mix it up. Add green onions, cooked bacon, diced bell peppers, and 1 cup of cheese, and mix it up.
  3. Carefully pour egg mixture into bread shell(s). Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered at 350 degrees for 25 minutes or until eggs are set.
  4. Let stand for 5 minutes. Using a serrated knife, carefully cut bread into slices. Enjoy!

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