Baked egg boats are our brainchild from almost a decade ago and has been duplicated by many ever since! We originally posted this recipe for Baked Egg Boats way back in 2012 and it’s been by far our most popular and most made recipe! We love this recipe so much because it results in a truly delicious, eggy breakfast dish!
This breakfast recipe can be scaled up to feed a larger crowd and is also very portable with endless variations and possibilities! We think it’s the perfect, handheld breakfast!
What are Baked Egg Boats?
It’s basically a quiche that uses a hollowed out demi baguette as its base instead of a buttery pie crust. The egg filling is poured into the hollowed out baguette and baked until the eggs have set and the baguette is toasted. We like to think of this as a simplified quiche that is also very portable.
How to Make Baked Egg Boats
Ingredients
Process
- Preheat oven. Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove cut 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 some shredded cheese into the bottom of each hollowed baguette.
- Add eggs, cream, cheese, pancetta and green onions to a bowl. Season with salt and pepper.
- Whisk together until fully combined.
- 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.
Make Ahead and Freezing Baked Egg Boats
Make Ahead
Our baked egg boats can be made up to 2 days ahead of time. Bake egg boats as per recipe instructions. Cool, then tightly wrap in foil and store in the refrigerator.
To reheat in oven, place foil wrapped egg boat into a 325ËšF preheated oven and bake for 8 to 10 minutes or until egg boat is heated through. Remove from oven, carefully unwrap from foil, slice and serve.
To reheat in microwave, unwrap egg boat from foil and wrap completely in a slightly damp paper towel. Heat for 1 to 1 1/2 minutes (depending on strength of microwave). Remove from microwave, carefully unwrap, slice, and serve.
Freezing
Our baked egg boats can be frozen up to 2 months (for maximum freshness). Bake egg boats as per recipe instructions. Cool, then tightly wrap in foil, place into a resealable freezer bag, and store in the freezer.
To reheat in oven, place foil wrapped egg boat into a 350ËšF preheated oven and bake for 12 to 14 minutes or until egg boat is heated through. Remove from oven, carefully unwrap from foil, slice and serve.
To reheat in microwave, unwrap egg boat from foil and wrap completely in a slightly damp paper towel. Heat for 1 1/2 to 2 1/2 minutes (depending on strength of microwave). Remove from microwave, carefully unwrap, slice, and serve.
Tips and Tricks for Baked Egg Boat Success
- Our preference is to use a sourdough baguette because the crust is usually thicker and heartier, which helps to keep the filling from leaking. If using a French baguette, just make sure it has a nice even crust.
- It’s very important not to puncture through the crust while slicing the tops off and un-stuffing to prevent the filling from leaking out
- It’s also important to evenly and thoroughly unstuff the baguette to ensure all the filling fits (you really just want to use the baguette as a ‘crust’ for the egg filling)
- Don’t replace the cream with milk. Milk contains less fat and more water, and will effect the way the eggs set (sometimes it’ll even prevent the eggs from setting at all). If you really don’t want to add the small amount of cream or you don’t have any, you can omit it all together. The texture of the filling will be not quite as creamy, but it will still be delicious.
- Carefully wrap baguette in foil, if filling hasn’t set after 30 minutes (which really shouldn’t be the case!), leaving the top open. This will prevent the baguette from over toasting and becoming hard.
- Save the baguette discards for later use! They can be dried out, blitzed in a food processor and used as homemade breadcrumbs.
Variations
There are TONS of variations that can be made with this recipe! Some of our favorite variations are below!
- sliced and sautéed mushrooms, diced shallots, and spinach
- caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
- spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
- diced and sautéed bell peppers, crumbled feta, and spinach or kale
- sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese
More Breakfast Recipes You Will Love!
Baked Egg Boats
INGREDIENTS
- 2 sourdough demi baguettes (each about 12"x 2.5" in size)
- 6 eggs
- â…“ cup heavy cream
- 2 ounces finely diced pancetta
- 4 ounces grated gruyere cheese divided
- 2 thinly sliced green onions
- salt and pepper to taste
INSTRUCTIONS
- 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.
NOTES
- Our preference is to use a sourdough baguette because the crust is usually thicker and heartier, which helps to keep the filling from leaking. If using a French baguette, just make sure it has a nice even crust.
- It’s very important not to puncture through the crust while slicing the tops off and un-stuffing to prevent the filling from leaking out
- It’s also important to evenly and thoroughly unstuff the baguette to ensure all the filling fits (you really just want to use the baguette as a ‘crust’ for the egg filling)
- Don’t replace the cream with milk. Milk contains less fat and more water, and will effect the way the eggs set (sometimes it’ll even prevent the eggs from setting at all). If you really don’t want to add the small amount of cream or you don’t have any, you can omit it all together. The texture of the filling will be not quite as creamy, but it will still be delicious.
- Carefully wrap baguette in foil, if filling hasn’t set after 30 minutes (which really shouldn’t be the case!), leaving the top open. This will prevent the baguette from over toasting and becoming hard.
- Save the baguette discards for later use! They can be dried out, blitzed in a food processor and used as homemade breadcrumbs.
Did you make this recipe? We want to see!
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if liking this makes me weird, count me in!!! XO
WHY HAVEN’T I THOUGHT OF THIS BEFORE?! In retrospect it seems so obvious to do…it’s going on my Sunday breakfast list. Thank you for the beautiful (and yummy) post!
Oh my gosh. This is the most scrumptious thing I’ve seen in a long while. Why have I never heard of anything like this!?
Awesome recipe!
I cannot wait to try making this!!!!
WHOA. These is amazing! They’re on the to-do list. Official.
Holy cow! These are AMAZING!!! Anyone know if I can use milk instead of cream?
Hi Tai! You can def swap the cream out for trill, but I would avoid using fat free. Any other milk works great! Good luck!
Oh! My! Goodness!! I have to say . . . that is the most beautiful food item I have seen in ages. I would starve if I waited for my hubby to bring me this in bed . . . BUT, I think hubby and the kids will LOVE it when I make this for them. Seriously! If this tastes HALF as good as it looks, WOW!!!!!
Ooh these look so tasty! I bought some duck eggs recently, so might try this recipe with them.
Wow that sounds awesome. Let us know how that turns out with them!
I’m so using this concept for my next brunch get together. I’ve always loved egg-in-a-hole but this takes it to another level!
Those egg-in-a-hole breakfast things you’re talking about, were called toad-in-the-roads back when I was a kid, but Please don’t ask my age…..
this may be the best thing i’ve seen in 2012.
omg.
I’m now envisioning cream oozing through the maze of ice cubes in a tumbler of iced coffee… I gotta go hook myself up with some, STAT! Also, for the love, these are like heaven in a boat!
This is so strange! But wonderful. Awesome idea!
can I come over, I promise I’ll do the dishes :)
This is genius! I can’t wait to make these!! :)
These look fantastic! What an awesome idea :D I can’t wait to try this!
When the page loaded, I literally paused and whispered to myself, “Oh my goodness. That looks so good.” Yep…that’s going to be on this weekend’s menu. Thanks, ladies!
I am so making this soon!
Pretty sure this is going to by my new favorite breakfast item. It looks SO good!
Holy genius, Batman! This is going on my list of things to make this week!
looks really yummy! it reminds me of a salted bread thing we make here in cyprus in easter! (http://www.bearskitchen.com/flaounes.htm)
I would love this with a nice glass of cold milk.
I know it is almost half a year away, but I am putting this down for Mother’s Day breakfast in bed!! The kids and hubby could totally pull this off!
Yes, Lorie! Do it! My birthday’s next week and I’ve already told my boyfriend that this is what he’s making me for my “birthday breakfast”… It literally takes 7 minutes to put together, before popping it in the oven! Enjoy!
Could this be made the day before heated the next morning?
Hi Kat! Yes, these little guys re-heat very well!
How would I reheat them? Making them for admin assistants week! Gotta love the school secretary’s…Any recommendations? Thx
I have never looked at anything more wonderful in my life.
This is one of those meals you have to eat before you die…
This is a ‘bucket list’ meal…heck, I’m goin to get the ingredients to make these right now! Genius!
Amen! Def a bucket list meal! Hope to cross it off the list and make it a staple soon!
yummy
I love how you make breakfast sound like a holiday. Because let’s face it: it is :)
that is my new favorite line, Naomi!
Yum. I love bread and egg whites I’m sure it will work the same, I will also use turkey bacon fried crisp.
Why ruin it?
Some people enjoy good things in a healthier version. Theres nothing wrong with that i plan on changing mine too. I dont even cheese, I dont think that would ruin it just would change it to fit my needs.
there is no such think as bad food, just bad eater ;). Bacon is bacon. Just remember to balance your omega 6’s with your omega 3’s and you will feel the difference.
Well, turkey bacon is supposedly worse for you since it is mostly processed meat and sodium. So if you want to stay healthy, just trim some of the fat from the bacon or use ham instead. But stick away from turkey bacon.
People need to look up the definition of the word ‘Bacon’. There is no such thing as turkey bacon as bacon is defined as the backstrap of a pig. Turkey {bacon} is nothing more than processed bird meat with fillers, NOT BACON.
All sorts of reasons to change a recipe. For me, I’m allergic to pork. I know, it’s depressing.
Touché :)
These look amaze balls! I’m so going to try these.~> Slight aside~> I never understand why people come to another persons blog and complain. Yeah I get the free speech thing but really? I think that is so rude. It’s like visiting someone’s home and insulting them. Anyway just my thoughs. This blog rocks, great pics, great instructions. Thank you:)
Rachael, thank you!! its about time somebody said it and your’e so right IT IS like coming to someones house and being rude!
Rachael,
I totally agree with you! Doesn’t anyone remember the Golden Rule anymore?
I am making them tomorrow morning but with eggs , fresh Dungeness crab and cheese..”can’t wait
I also totally agree with you both:) Also, I think you can make these all different ways for all different meals and events and change thee ingredients up and around for many good recipes. I will first try the breakfast meal first because it sounds so good, but i also like when someone mentioned the crab in it also. Just a very delightful meal or appetizer for any event,
Fine point, Rachel. Never thought of it that way. However, since it is a public forum, I guess you just have to get used to petty opinion and just extract a new perspective and move on unscathed. :) This recipe really looks too tasty to believe.
Well said!
I agree. Have your own opinion sure….but must you rag on everyone else’s? Goes right in line with so many saying..”just being honest” as an excuse for being rude.
I also agree…..shout your mouth unless you have something nice to say! It’s just
manners ;)
Well said
couldnt said it better,thanks for all the work u did for all of us.
Bravo!!!!! Being gracious/polite seems to be a lost art
I totally agree. Is it necessary to complain. If you don’t like it, then move on!
Thank you for that Racheal…I’ve thought that to the point that I don’t even want to read the reviews because I don’t want to hear people slam each other…but here I am…reading reviews.
I’M with you! Egg whites and turkey bacon!!!! Yes it does work the same ..3 extra egg whites. to replace the volume.
I just noticed we have the same name :)