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.
- 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 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 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
- 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
- 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
- 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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Sorry if I missed this but, have you tried freezing them or making them the night before and reheating them? Would that work? I want to make them as a grab and go meal for my husband.
These sound so fantastic….I can not wait to make them for breakfast, lunch, or even dinner.
YUMMY!
When I made this, it took almost an hour and a half to cook at the temp you told me and it still came out runny!!! What did I do wrong??? I’m so upset because this looks so good!
Made this and it was amazing!
I did 2/3 of the bagette like this, and then the other 1/3 french toast style for dessert, doing a classic french toast batter, and then chopping some strawberries and throwing those in, with a little brown sugar, and creme fraiche on the side.
ATE SO MUCH BREAD AND EGGS that night, but hey, who doesn’t love bread an eggs?
I just finished making these, with a few little changes to suit my family: 1/2% milk, cheddar jack cheese & bacon. I don’t understand, but my eggs refuse to set!!! They were in the oven for a total of 30 minutes. I first checked them at 20 min, went back in the oven for 3 more min, still not done so I let them set out thinking maybe 5 min out of the oven and the would carry-over cook the rest of the way – not. So back in the oven for 5 more minutes, set out for another 5, cut them because I’m starving! Still not set. had to nuke them to finish. I don’t understand what is the problem:( Any ideas?
I had these at a bridal brunch shower. There were several different combinations. The gal made one vegetarian with dill, pepers, onions, and mushrooms; another with sausage and goat cheese; and a third with ham and cheese. What a hit!! She made them in the full size baguettes and sliced them. Most people took two or three different ones to sample. They were all absolutely delicious!
Trying to save time, not reading all comments, lol.
Question- Do you use the bread that you pull out?
awww really delicious
This looks so good, I think I’m gonna cry!
Divine! My husband was thrilled with breakfast. This certainly could be served on Christmas morning…it’s that special! I would add a couple of small pats of butter to melt into baguette as it bakes. Wonderful…thanks!
Made this with a crusty ciabatta for a guerilla brunch at a friend’s apt in NYC. Cute and easy presentation, delicious taste and endlessly adaptable depending on what odds and ends you have around the house. Thanks for sharing!
http://epifurious.tumblr.com/post/25791638525/baked-egg-boats
I made this today for breakfast and it was awesome. I am a vegetarian so I left out the pancetta. I also substituted almond silk for the heavy cream and I used Jarlsberg cheese instead of Gruyere cheese. I love how it eats like finger food. Thanks for this recipe, I will make it again! Here is my version: http://www.facebook.com/photo.php?fbid=4312673057671&set=a.1155781337351.23041.1312232901&type=1&theater
see it , i can sure that it is yummy,haha, i feel that it is so great! http://www.ccchinachic.com
thank you for the recipe! So good!
I’ve made these in baked potatoes (potato boats) and used the hollowed out stuff for homefries, but this bread stuff looks DELISH!!
I would imagine making these then reheating them in the toaster oven would be great for work! Thanks for the recipe (I found you on Pinterest)
I make this recipe this morning and it is really good. Next time I will make it with turkey bacon instead of Pancetta ($$$), and a little milk instead of heavy cream. It won’t be as good, but it will be a little less pricey to make.
Thanks for the wonderful breakfast!
I love breakfast too. For breakfast, lunch and dinner. Look forward to making these… with a lot of cheese.
I made these one weekend for my boyfriend and I. He took one bite and immediately looked up at me and said, “Can we make these again next weekend?” This recipe’s a keeper for sure!
Made these for lunch this afternoon, yum yum yum!! I loved it so much I will forever keep these in the book for favorite breakfasts. Fun, simple, flavorful (I used maple bacon.. it made the whole apartment smell incredible) and so so good. Thank you for sharing!
how do you not burn the bread when baking for 25 minutes when the baquettes are already cooked?
The same way you don’t burn bread when you’re making crostini’s or toasting bread. That’s all that’s really going on….some egg baking and bread toasting :)
Just made these this morning for father’s day after having pinned them on pinterest forever ago. So good. I did bacon, tomato, cilantro & cheese.
Just made this for Father day. It was wonderful
Can you make these the day before you are eating them or no? If so how do you store them and are they as good?
Question: You mention to “set aside” the bread cut out of the middle. Do you use that in the recipe at some point? Making this for my hubby for father’s day and don’t want to mess it up cause they look soooooo good!
Thanks
I should’ve written discard, bc you don’t use them in the recipe. You could though dry them out and make breadcrumbs for a later use!
These look SOooooo yummy….gonna have to try them soon….what a quick and great breakfast especially for holiday brunches and when u have guests ……I will serve them with fresh fruit on the side!….Thanks <