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    Home > Blog > Breakfast & Brunch > Baked Egg Boats

    Baked Egg Boats

    by Teri Lyn Fisher · Published: Jan 22, 2021 · Modified: Jan 22, 2023

    Jump to Recipe
    The original Baked Egg Boats! Delicious, fluffy quiche filling baked into a hollowed out baguette! It's simple, versatile breakfast perfection that can be taken on the go!
    Two baked egg boats on a surface and one cut up.
    Two baked egg boats on a surface and one cut up.
    Two baked egg boats on a surface and one cut up.
    Two baked egg boats on a surface and one cut up.
    Two baked egg boats on a surface and one cut up.
    Baked egg boats with a knife.

    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

    Baked egg boats ingredients laid out on a kitchen counter.

    Process

    Hollowed out sourdough
    1. Preheat oven.
    2. 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.
    Sourdough baguettes with cheese in them.
    1. Sprinkle some shredded cheese into the bottom of each hollowed baguette.
    Baked egg boat ingredients in a mixing bowl.
    1. Add eggs, cream, cheese, pancetta and green onions to a bowl. Season with salt and pepper.
    Baked egg boats ingredients in a mixing bowl.
    1. Whisk together.
    Baked egg boats pre baked on a baking sheet.
    1. 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)
    Baked egg boats on a baking sheet.
    1. Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
    2. Remove baked egg boats from oven and cool for about 5 minutes.
    Two baked egg boats on a surface and one cut up.
    1. Cut each baguette into pieces and serve.

    Tools You Will Need

    • cutting board
    • paring knife
    • mixing bowls
    • whisk
    • rubber spatula
    • liquid measuring cup
    • baking sheet

    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 325˚F 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 made up to 2 months ahead of time. 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 350˚F 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.

    Two baked egg boats on a surface and one cut up.

    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.
    Baked egg boats on a surface with a knife.

    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

    • Easy Breakfast Casserole
    • Twice Baked Breakfast Potatoes
    • Shrimp and Grits
    • Easy Chilaquiles
    • Croque Madame Toast
    • Egg McMuffins
    • Chorizo and Fried Egg Breakfast Tacos

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    Baked Egg Boats cut up to serve for breakfast.

    Baked Egg Boats

    4.97 from 127 votes
    PRINT RECIPE Pin Recipe
    The original Baked Egg Boats! Delicious, fluffy quiche filling baked into a hollowed out baguette! It's simple, versatile breakfast perfection that can be taken on the go!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 6

      INGREDIENTS  

    • 2 sourdough demi baguettes (each about 12"x 2.5" in size)
    • 6 eggs
    • ⅓ 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  

    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 325˚F 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 made up to 2 months ahead of time. 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 350˚F 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 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.
    Calories: 340kcal Carbohydrates: 22g Protein: 16g Fat: 20g Saturated Fat: 10g Cholesterol: 209mg Sodium: 450mg Potassium: 162mg Fiber: 1g Sugar: 1g Vitamin A: 651IU Vitamin C: 1mg Calcium: 260mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: baked egg boats, breakfast recipe, brunch recipe, egg recipe
    COURSE: Breakfast, brunch

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    January 22, 2021 / 354 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Cauliflower “Mac” and Cheese Recipe
    Next Post: Polenta Fries Next Post >

    Reader Interactions

    January 22, 2021 / 354 Comments

    Comments

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      Recipe Rating




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    1. Mary

      February 05, 2021 at 8:21 am

      5 stars
      Being the spice fiend that my husband is, he sprinkled cayenne pepper and fell in love!

      Reply
      • Jenny Park

        February 05, 2021 at 9:13 am

        Yum! Love that!

        Reply
    2. Nakash

      June 29, 2020 at 3:14 am

      5 stars
      This was incredible! I like this recipe very much.

      Reply
    3. Aeroport Agadir

      December 23, 2019 at 2:10 am

      5 stars
      This is an amazing recipe
      I like this
      Thanks

      Reply
    4. Kathy

      April 22, 2019 at 6:36 am

      5 stars
      This is an amazing recipe! I’ve served it for several years and it is always a huge hit. I served it yesterday for Easter Brunch and, once again, another success (even my 29 year old son who doesn’t care for eggs went back for thirds!!)!

      Thanks again!

      Reply
      • Teri Lyn Fisher

        April 22, 2019 at 8:53 am

        Awesome! Glad to hear it! :)

        Reply
    5. Tim Duke

      June 28, 2018 at 7:22 am

      5 stars
      I love, love, love this recipe. I have made it to lifelong egg haters who don’t realize they are eating eggs and loved it too!

      Reply
    6. Heather

      April 19, 2017 at 9:41 pm

      I’m thinking back years & years now…to when my kids were young…

      This could be a cute way to get kids to eat a healthier breakfast than just sugar-coated sugar…but I’m wondering if there’s a way to cook the eggs in the bread but still keep the edges of the bread soft…or softer than what an adult could manage?

      Could the bread be lightly covered in foil for part of the time and uncovered near the end for less toasting AND still thoroughly cook the eggs?

      Thoughts from creator – or others…??

      Reply
      • Teri Lyn Fisher

        April 20, 2017 at 8:42 am

        If you use a non crusty bread, like a ciabatta, and tent the top I think you will get what you’re aiming for. Thanks for reading!

        Reply
    7. Zwmn

      June 24, 2016 at 3:20 pm

      These look scrumptious!! Will def be making these for my next breakfast potluck! Thanks for sharing your recipe.

      Reply
    8. Cathy

      June 22, 2016 at 7:38 am

      I can’t wait to try this recipe. I have just one question. You actually place the raw egg mixture into the baguettes? Doesn’t the egg run all over the place? Please let me know.

      Reply
      • Jenny Park

        June 22, 2016 at 11:04 am

        Yes you do and no it doesn’t, unless you puncture the base of the bread crust…just make sure you’re using a more hardy/crusty baguette! :)

        Reply
        • Cathy

          June 24, 2016 at 4:50 pm

          Thank you, Jenny I’ll try it this weekend

          Reply
    9. Jennifer

      May 14, 2016 at 8:41 pm

      5 stars
      Thanks for this great recipe – I made it this morning and it turned our really well! I couldn’t find mini baguettes, so just used some round, crusty rolls. I scooped them out to be more like a bread bowl. Super easy, nice presentation, and really tasty!

      Reply
    10. Christine Godfrey

      April 22, 2016 at 3:01 pm

      Wow they look and sound delicious. Lots of opportunity for different meats, vegies or cheeses to change it up to specific likes and dislikes. Very versatile, can’t wait to try them. YUM!

      Reply
    11. Lisa

      April 02, 2015 at 9:34 am

      Could these be made ahead and frozen?

      Reply
    12. denise

      December 14, 2014 at 1:43 am

      I don’t particularly like gruyere cheese. Does anyone think it would ruin it to use Swiss or some other cheese? I am just concerned about it being too runny using Swiss? I would appreciate any help ;)

      Reply
      • Jenny Park

        December 14, 2014 at 8:46 am

        Swiss would be totally fine!

        Reply
    13. Greg

      December 07, 2014 at 5:01 pm

      5 stars
      Great recipe. I made this recipe in Yorkshire pudding breads instead. Partially cook the egg mixture first and stuff. Cut the bread in half when done and top with Hollandaise sauce or cheese sauce.

      Reply
    14. Lauren

      December 07, 2014 at 1:34 pm

      I was wondering what the function of the cream is. I make little mini egg casserole-ish things in muffin tins to freeze and eat for breakfast later in the week – a variety of eggs, cheese, veggies, meat – and I never use milk/cream in them. Would the consistency change?

      Also, how well do these freeze? I’d love to try them in addition to what I already do, and being able to slice and freeze would be amazing.

      Reply
    15. dani

      September 12, 2014 at 10:49 am

      The Chew totally stole this recipe today!

      Reply
    16. Kate

      September 10, 2014 at 10:16 am

      Some people like to use recipes as instruction, others use them as inspiration! Either way, reading about what people are cooking is always great. I love this idea and the way it is presented. THANKS!

      Reply
    17. Felicia B.

      June 23, 2014 at 12:38 pm

      5 stars
      Tried it out this weekend. Wonderfully delicious. Thanks for sharing!

      Reply
    18. Dan

      May 28, 2014 at 5:57 pm

      These look fantastic, I can’t wait to make them for breakfast – tomorrow -who can wait for a brunch? Beautiful photography, too.

      Reply
    19. Jane Campbell

      April 06, 2014 at 6:03 am

      In the oven right now. Had ham & swiss on hand so used that instead. If it turns out well as everyone says it will, this is my hubby’s assignment for Mother’s Day breakfast in bed :)

      Reply
    20. Victoria

      March 25, 2014 at 4:14 pm

      5 stars
      Que desayuno mas delicioso…
      Me encanta

      Reply
    21. Angela Conners

      January 06, 2014 at 8:47 am

      5 stars
      I made this for breakfast this morning. It was awesome, great recipe. Simple but yummy.

      Reply
    22. arcelie cultura

      November 06, 2013 at 6:00 pm

      5 stars
      love this recipe so much

      Reply
    23. Christina

      September 09, 2013 at 10:39 am

      Hi, Can you tell me approximately how long and wide a demi sourdough baguette is? I hate wasting food and am worried that i am going to buy too big ones.

      Can you please email the answer?

      Thanks

      Christina

      Reply
    24. Sara

      September 07, 2013 at 4:03 am

      Love this Idea I pinned it a while ago but I’m actually making them this morning. Hope my family loves them as much as you guys do :) thanks for sharing.

      Reply
    25. Maggie

      March 15, 2013 at 10:06 am

      Oh my goodness…these look amazing and I am having guest over Easter…now I know what I’m going to serve them for brunch!

      Reply
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