Baked Egg Boats: Savory Breakfast with Turkey Bacon & Veggies

Baked Egg Boats are a delightful and customizable breakfast option, perfect for families looking for a delicious start to the day.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 boats

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Boats

1 loaf crusty bread (French or Italian) can use whole grain
4-6 large eggs or egg substitutes for lower cholesterol

For the Filling

8 oz turkey bacon or vegetarian bacon
2 cups fresh spinach or thawed frozen spinach
1 cup bell peppers diced; can substitute with mushrooms or zucchini
1/2 cup milk or cream whole milk or almond milk for dairy-free

For the Topping

1 cup cheese cheddar or mozzarella, reduce for lighter dish

Equipment

skillet
baking sheet
mixing bowl
parchment paper
Measuring Cups
measuring spoons

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C), slice the bread in half, and hollow out the center.
Cook turkey bacon in a skillet until crispy, then chop. Sauté spinach and bell peppers in the same pan until tender.
Whisk 4–6 eggs with ½ cup milk or cream, season with salt and pepper.
Place hollowed bread halves on a baking sheet and fill with bacon and veggies. Pour egg mixture over the filling.
Sprinkle cheese on top, then bake for 25–30 minutes until eggs are set and tops are golden.
Let cool for a few minutes, then slice and serve warm with fresh fruit or salad.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

These Baked Egg Boats can be customized with different vegetables and proteins for varied flavors.

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