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 āVā through the tops of each baguette until about a Ā½ 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.
- 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.
Tools You Will Need
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 325ĖF 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 350ĖF 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 sautƩed 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 sautƩed 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
Baked Egg Boats
INGREDIENTS
- 2 sourdough demi baguettes (each about 12"x 2.5" in size)
- 6 eggs
- ā 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 āVā through the tops of each baguette until about a Ā½ 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!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Terrie
Tomorrows breakfast, these wonderful boats stuffed with eggs, green onion,fresh Dungeness crab and cheese,, ,I wonder what kind of cheese, any ideas for a special cheese to accent the crab meat?
CC
AMAZING!! Having these for brunch on Sunday
Kocinera
Oh…my…gosh! Those look so delicious! This recipe is most definitely getting bookmarked.
edwin m
Looks yummy! Now imagine them stuffed with a chorizo man n cheese
SarahBee (@SarahBeeC)
Great idea! Going to make these for Easter brunch this year. Might have to do a trial run first. Will likely have to sub in slightly cheaper ingredients, but I’m sure it will still be super tasty.
Wax
It’s like an Omelette Sandwich! Simple and lovely.
Cheers!
Sof
I just made this for lunch! They were sensational. I made a few changes though (like no cream and turkey ham insted of bacon and I added green bell peppers). But, girl, really, the idea is spectacular!
My mom and sister where thrilled, thank you very much.
Becky
Not only is this clever, the photos are incredible! Can I come over for breakfast!!?? Please link up to Foodie Friday!
Crystal
I’ve been searching for a great recipe for Mother’s Day, and I’ve finally found it. I do have a question though. I’m not sure if I missed it but do you ever incorporate the bread that you removed from the roll back into the recipe or can I just eat it and enjoy? Thanks!
Angela
I made these when my teenage sons had friends over. They all went nuts over these! They really are easy to make and can be adjusted to suit your tastes, but best of all….they are delicious!
Wanda
I made these about a month ago, and they were delicious. I think it is time to make them again. Thank you!
anna
Made these tonight – Yum!! Mine took a little longer, but I think my mini-baguettes were longer than yours… Made mine with good ol’ cheddar and bacon (and green onions). Thanks for the recipe!
George @ GreekCulinary.com
These look really good! Will attempt to make some this weekend!
-George
Cooking Mumu
I just love your Baked Egg boat, I’ve made them twice already (you can see it on my blog). Thanks for the share !
Susan
Hello, you become a new fan. Very yummy your breakfast. Greatings from my Husband too. :-)
Donna
Yummy~! these look amazing, thank you for sharing, I will be making them tomorrow for breakfast~~!!!
B
Just made but I improvised with sharp chedder, sausage, and half/half. I also buttered the bread a little. Everyone loved even the kids…now everyone is pooped like after eating a Thanksgiving dinner.
Melissa
Thank heavens someone sent me this recipe. I make these in sourdough rolls and freeze them for my picky picky picky teenager’s breakfast before school. They really are heaven on toast points….thank you for a wonderful recipe and blog.
Katie
These look delicious and I’m looking forward to trying them soon!
Terry
This looks so good, I may even have to irritate my doctor and go off my gluten free lifestyle to try this.
Helene Dsouza I Masala Herb
Yumm! looks amazing, so full of goodness. =D
thanks for sharing! =)
Amie @ Family Recipes
What a great Easter brunch idea. Consider this bookmarked!
Jillian
Just made these for dinner and it was delish! I successfully used fat free half and half instead of the cream, just took more like 45 minutes to bake. I’m sure the cream recipe is out of this world, but we loved our version too. I only used one demi baguette, but tore up the “scooped” bread top and insides and put them into two ramekins, then poured the remaining egg mixture over the top. Excellent meal for two people, and left-overs in ramekins to boot! Thanks so much!
niki
i live in a small town where i cant get that kinda cheese.. is there one i can sub??
Jenny Park
Yes! You can sub in any of your favorite melting cheese!
Katie
Swiss would be the equivalent but I’m sure lots of cheeses would be delicious in this recipe. I’m going to experiment with the cheese, as well . . . Good luck!
Connie
Making these for breakfast this morning…they smell delicious as they are baking right now!