Perfect for breakfast or brunch, these Baked Egg, Bacon and Cheese Boats are a cinch to throw together and are filling and delicious.

For more savory breakfast ideas, explore our Egg Pizza with Creamed Spinach or this delightful Breakfast Tostada Recipe.

Baked Egg, Bacon and Cheese Boats: Your Ultimate Anytime Meal

Are you searching for a meal that effortlessly transitions from a hearty breakfast to a satisfying brunch, or even a delightful dinner? Look no further than these incredibly easy and utterly delicious Baked Egg, Bacon, and Cheese Boats. This recipe transforms ordinary bread into a flavorful vessel generously filled with savory eggs, crispy bacon, and gooey melted cheese, making it a perfect meal for any time of day. Whether you’re fueling up for a busy morning, hosting a leisurely brunch, or seeking a comforting breakfast-for-dinner option, these delectable egg boats are guaranteed to be a crowd-pleaser.

There’s a growing trend towards enjoying breakfast dishes beyond the morning hours, and for good reason! Breakfast-inspired meals are often comforting, packed with flavor, and satisfyingly hearty. These egg boats perfectly embody this spirit, offering a complete and wholesome meal that feels indulgent yet simple to prepare. Imagine the inviting aroma filling your kitchen as these golden boats bake to perfection, promising a burst of flavor in every bite.

Why These Savory Egg Boats Will Become Your New Favorite

There are countless reasons why these Baked Egg, Bacon, and Cheese Boats have become a beloved staple in many kitchens. Their appeal lies in their simplicity, versatility, and undeniable deliciousness. Here’s why this recipe deserves a prime spot in your regular meal rotation:

• Effortless Preparation: With just a few basic steps, you can create a meal that looks impressively gourmet but requires minimal fuss. It’s perfect for busy mornings, relaxed brunches, or evenings when you crave a substantial meal without spending hours in the kitchen. The active prep time is short, allowing you more time to enjoy your company or simply relax.
• Incredible Versatility: While they shine as a breakfast or brunch item, these egg boats are equally fantastic for lunch or dinner. The classic combination of eggs, bacon, and cheese holds universal appeal, making them suitable for any mealtime. They even pair wonderfully with a light side salad, transforming them into a well-rounded main course.
• Customizable to Your Taste: The base recipe is wonderfully satisfying, but it also serves as a fantastic canvas for customization. Easily swap out ingredients to suit your dietary preferences or what you happen to have on hand. Think different cheeses, various meats, or an assortment of colorful vegetables to make each batch unique.
• Hearty and Filling: Packed with protein from eggs and bacon, and satisfying richness from cheese and bread, these boats are incredibly filling. They’ll keep you energized for hours, making them ideal for starting your day right or for a comforting and fulfilling dinner after a long day.
• A Fun Twist on Classics: It’s a creative and engaging way to enjoy classic breakfast flavors in a unique and appealing presentation. Serving individual portions nestled in bread “boats” adds a touch of charm and fun to the dining experience, making it particularly popular with children and adults alike.
• Perfect for Any Occasion: Whether you’re feeding your family on a weeknight, hosting a casual get-together with friends, or preparing a special holiday brunch, these egg boats fit right in. They’re easy to scale up for larger groups and are sure to impress your guests with their deliciousness and unique presentation.

Choosing the Perfect Bread: Crafting Your Delicious Boat

The foundation of a truly great egg boat is, naturally, the bread. The original inspiration for this recipe called for demi-baguettes, which can sometimes be a bit tricky to find depending on your local grocery store. However, don’t let that small detail deter you! This recipe is incredibly adaptable, and several bread options work beautifully as substitutes, allowing for flexibility and creativity in your kitchen.

My personal experience has shown that submarine rolls, often known as hoagie rolls or grinder rolls, are an excellent and readily available alternative. Their elongated shape and sturdy, yet tender, crust make them ideal for hollowing out and filling without fear of collapse during baking. When selecting your rolls, consider their size. You’ll want rolls that are substantial enough to hold a generous amount of filling but not so enormous that one portion becomes overwhelming. I’ve found that one whole submarine roll can be quite a hearty serving, so don’t hesitate to cut larger rolls in half after baking for more manageable portions, especially if you’re serving them to children or those with smaller appetites.

Other fantastic bread choices that work wonderfully include:

• Demi-Baguettes: If you are lucky enough to find them, these smaller, crusty baguettes offer a fantastic texture and a classic European appeal that elevates the dish.
• Ciabatta Rolls: Known for their wonderfully chewy texture and an open, airy crumb, ciabatta rolls can hold the egg mixture beautifully, soaking up the flavors.
• Brioche Buns: For a richer, slightly sweeter and more tender boat, brioche buns add a touch of luxurious indulgence, perfect for a special brunch.
• Sourdough Rolls: The distinctive tangy flavor of sourdough pairs exquisitely with the savory fillings, adding another layer of complexity to the dish.
• Artisan Rolls: Many local bakeries offer various artisan rolls that could work. Look for ones with a good crust and soft interior.

The key to success is to select a roll that possesses a good, firm crust to maintain its shape during the baking process and a soft, pliable interior that can be easily scooped out. The number of rolls you’ll ultimately need will depend significantly on their individual size and how generously you wish your servings to be. The recipe below provides a guideline for 4 servings, which typically means using 4 average-sized submarine rolls or potentially fewer if the rolls you choose are particularly large and robust.

Baked Egg, Bacon and Cheese Boats

Author:
Deborah Harroun

Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Servings:
4 servings

Course:
Breakfast

Cuisine:
American

Perfect for breakfast or brunch, these Baked Egg, Bacon and Cheese Boats are a cinch to throw together and are filling and delicious.

Ingredients

For the boats:

• 1/4 lb bacon, diced
• 4 submarine rolls (or bread of choice)
• 8 large eggs
• 1/4 cup heavy cream
• 1 cup Gruyere, shredded
• 1/4 cup chives, chopped
• Salt and pepper to taste

For the fresh side salad:

• 2 teaspoons Dijon mustard
• 1 lemon, juiced
• 1/4 cup olive oil
• Salt to taste
• Pepper to taste
• 5 oz mixed greens
• 1/2 small red onion, sliced

Instructions

1. Preheat your oven to 350ºF (175ºC).
2. In a large sauté pan, heat over medium-high heat. Add the diced bacon and cook until it is delightfully crispy. Remove the cooked bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain excess fat and cool.
3. Carefully prepare your bread rolls: Using a sharp knife, cut a V-shape along the center of each roll. Gently scoop out the soft interior bread, leaving approximately a half-inch border around the sides and bottom. This creates the “boat” cavity for your filling. Place the hollowed rolls on a baking sheet.
4. In a spacious mixing bowl, whisk together the eggs and heavy cream until well combined and slightly frothy. Fold in the shredded Gruyere cheese, the fresh chopped chives, and most of your cooked crispy bacon (reserve a little for garnish if desired). Season the mixture generously with salt and pepper to taste.
5. Carefully pour the egg mixture into the hollowed centers of your prepared bread rolls. Be mindful not to overfill, leaving a small space at the top as the eggs will puff up slightly during baking.
6. Bake for 20-30 minutes, or until the eggs are beautifully puffed and set, with a slight moistness still visible in the center. Remember, the eggs will continue to cook for a few minutes with residual heat once removed from the oven, ensuring a perfect texture.
7. Serve the egg boats whole for a substantial meal, or cut them in half if your rolls are particularly large, making them easier to handle and enjoy.
8. To prepare the fresh side salad: In a separate large bowl, whisk together the Dijon mustard, fresh lemon juice, and olive oil until emulsified. Season the dressing with salt and pepper to your liking. Add the mixed greens and thinly sliced red onions to the bowl, then toss gently to ensure all the greens are evenly coated with the zesty dressing. Serve alongside your warm egg boats for a balanced meal.

Recipe Notes:

This recipe is adapted from a trusted source: The Chew: An Essential Guide to Cooking and Entertaining.

The amount of filling generated may be sufficient for 3 to 5 rolls, depending significantly on the size and depth of the bread rolls you choose. Adjust accordingly.

Keywords:
baked eggs, breakfast, brunch, egg boats, savory breakfast, breakfast for dinner, bacon and cheese, easy breakfast

Tips for Perfect Baked Egg Boats Every Time

Achieving perfectly baked egg boats is simple with a few helpful pointers that will ensure a delicious and beautifully presented dish:

• Don’t Overfill: While it’s tempting to cram in as much egg mixture as possible, overfilling can lead to spills during baking and prevent the eggs from cooking evenly. Always leave about half an inch of space from the top edge of the bread roll to allow for the eggs to puff up.
• Pre-Cook Bacon Crispy: Cooking the bacon until it’s perfectly crispy before adding it to the egg mixture is crucial. This ensures it maintains its desirable texture and flavor. If added raw or undercooked, it might not crisp up sufficiently within the baking time of the eggs, resulting in chewy bacon.
• Choose the Right Rolls: As discussed, sturdy rolls work best. Avoid overly soft or thin-crusted breads that might become soggy or collapse under the weight of the filling. A roll with a good exterior crust will hold its shape better.
• Hollow Carefully: When creating the ‘boat’ cavity, be gentle to avoid tearing the bottom or sides of the roll. A small spoon or even your fingers can help scoop out the bread interior after making the initial V-cut. You want to create a robust shell.
• Parchment Paper is Your Friend: Lining your baking sheet with parchment paper makes cleanup an absolute breeze and prevents any potential sticking or minor spills from becoming a hassle. It’s a simple step that saves time later.
• Monitor Baking Time: Oven temperatures can vary significantly. Keep a close eye on your egg boats, especially towards the end of the suggested baking time. The eggs should be beautifully puffed and set, but not rubbery. A slight jiggle in the center is usually fine, as they will firm up slightly upon standing after removal from the oven.
• Warm Serving: These boats are truly best enjoyed warm, directly out of the oven, when the cheese is wonderfully gooey, the eggs are tender, and the bread is perfectly toasted around the edges.

Delicious Variations and Customizations for Your Egg Boats

The beauty of these Baked Egg, Bacon, and Cheese Boats lies in their incredible adaptability. Feel free to unleash your culinary creativity and customize the fillings to your heart’s content, transforming this basic recipe into a new favorite every time. Here are some fantastic ideas to inspire your next batch:

Meat Alternatives:

• Sausage Boats: Brown crumbled breakfast sausage (pork, chicken, or turkey) and add it either instead of or in addition to the bacon for a different savory profile.
• Ham and Swiss: Dice cooked ham into small pieces and pair it with shredded Swiss cheese for a classic and comforting combination reminiscent of a croque monsieur.
• Vegetarian Options: For a delightful vegetarian breakfast boat, simply omit the meat entirely and load up on your favorite vegetables. The options are endless!
• Smoked Salmon: For a sophisticated and elegant twist, gently fold flakes of smoked salmon into the egg mixture or sprinkle them on top after baking, perhaps with a touch of fresh dill.
• Chorizo or Spicy Sausage: For those who love a bit of heat, cooked and crumbled chorizo or spicy Italian sausage adds a wonderful kick and depth of flavor.

Vegetable Boosters:

• Spinach and Feta: Sautéed fresh spinach (ensure any excess water is squeezed out thoroughly) and crumbled feta cheese create a delightful Mediterranean-inspired boat.
• Bell Pepper & Onion Medley: Finely diced bell peppers (choose a mix of colors for visual appeal) and gently sautéed onions add natural sweetness, a subtle crunch, and vibrant color.
• Mushroom and Thyme: Sautéed sliced mushrooms with fresh thyme offer an earthy and aromatic depth of flavor that complements eggs beautifully.
• Roasted Vegetables: Transform leftover roasted vegetables like asparagus, zucchini, or cherry tomatoes by chopping them and adding them to your egg mixture.
• Sun-Dried Tomatoes & Basil: Chopped sun-dried tomatoes (oil-packed or rehydrated) and fresh basil leaves introduce a rich, concentrated tomato flavor.
• Jalapeño & Corn: For a Tex-Mex flair, add finely diced fresh jalapeños (deseeded for less heat) and sweet corn kernels.

Cheese Swaps:

While Gruyere cheese offers a wonderful nutty and creamy flavor that melts beautifully, feel free to experiment with other cheeses to find your perfect match:

• Cheddar: A classic and universally loved choice that melts perfectly and adds a sharp, familiar taste.
• Mozzarella: For a milder, exceptionally stretchy, and incredibly gooey cheese experience, mozzarella is a great option.
• Pepper Jack: If you enjoy a little heat and a creamy texture, pepper jack cheese adds a subtle spice that awakens the palate.
• Provolone: A fantastic melting cheese with a mild, slightly smoky flavor that works well in savory dishes.
• Feta or Goat Cheese: Crumbled into the egg mixture, these cheeses provide a delightful tangy and creamy texture.
• Colby Jack or Monterey Jack: These offer a mild, smooth, and easily meltable cheese option.

Herb & Spice Enhancements:

• Fresh Herbs: Beyond chives, consider adding finely chopped fresh parsley, cilantro, dill, or a mix of Italian herbs for different flavor profiles and vibrant freshness.
• A Touch of Heat: A pinch of red pepper flakes, a dash of your favorite hot sauce, or a sprinkle of cayenne pepper in the egg mixture can add a pleasant and warming kick.
• Smoked Paprika: A light sprinkle of smoked paprika can wonderfully enhance the smoky flavor of the bacon and add a beautiful color.
• Garlic Powder/Onion Powder: A hint of these staple spices can deepen the overall savory notes of the egg filling without overpowering other flavors.

Serving Suggestions for Your Delightful Baked Egg Boats

These Baked Egg, Bacon, and Cheese Boats are fantastic on their own, offering a complete and satisfying meal. However, pairing them with the right sides can truly elevate your dining experience into a memorable occasion. The fresh side salad outlined in the recipe provides a wonderful contrast, but here are even more ideas to inspire your plating:

• The Perfect Salad Companion: The tangy, light vinaigrette with mixed greens and thinly sliced red onion cuts through the richness of the egg boats beautifully. It’s a classic pairing that provides essential freshness, a vibrant crunch, and a welcome balance to the meal.
• Fresh Fruit Medley: A simple, colorful bowl of seasonal fresh fruit (such as berries, sliced melon, grapes, or citrus segments) adds a refreshing sweetness and lightness that perfectly complements the savory flavors of the egg boats.
• Creamy Avocado: Slices of ripe avocado or a dollop of fresh guacamole provide healthy fats and a smooth, creamy texture that pairs wonderfully with eggs and bacon, adding another layer of richness.
• Salsa or Hot Sauce: For those who love a bit of a kick, a generous dollop of your favorite mild or spicy salsa, or a drizzle of a smoky hot sauce, can add an exciting and zesty layer of flavor.
• Roasted Potatoes or Hash Browns: If you’re looking for a heartier side to complete a brunch spread, crispy roasted potatoes, savory potato wedges, or classic hash browns are always a welcome and comforting addition.
• Yogurt Parfait: A simple yogurt parfait layered with granola and fruit can offer a sweet and tangy counterpoint, rounding out the meal beautifully.
• Beverage Pairings: Don’t forget the drinks! A steaming cup of coffee, a refreshing glass of freshly squeezed orange juice, or even a celebratory mimosa or Bloody Mary for brunch occasions, will perfectly complete the meal.

Storage and Reheating Tips for Convenience

One of the best features of these Baked Egg, Bacon, and Cheese Boats is that leftovers (should you be so lucky to have any!) can be easily stored and reheated for later enjoyment, making them an excellent option for meal prep or quick future meals.

• Refrigeration Storage: Allow the baked egg boats to cool completely to room temperature before storing. Once cool, wrap each boat individually and tightly in plastic wrap or aluminum foil. Then, place them in an airtight container to keep them fresh in the refrigerator for up to 3-4 days. This individual wrapping helps prevent them from drying out.
• Reheating in the Oven (Recommended): For the best results, which helps to regain some of the bread’s original crispness, reheat the boats in a preheated oven at 300°F (150°C). Place them directly on a baking sheet and heat for about 10-15 minutes, or until they are thoroughly heated through and the cheese is melted. You can loosely cover them with aluminum foil if you notice the bread browning too much.
• Reheating in the Microwave (Quick Option): While quicker, reheating in the microwave may make the bread a bit softer. Heat individual boats on a microwave-safe plate for 1-2 minutes, or until warm. Start with a shorter time and add more if needed to avoid overcooking the eggs.
• Freezing for Longer Storage: These boats freeze surprisingly well! Once cooled completely, wrap them tightly first in plastic wrap, then in a layer of aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months. To reheat from frozen, it’s best to thaw them overnight in the refrigerator first, then reheat in the oven as directed above. You can also reheat directly from frozen, but it will take longer (around 20-30 minutes in the oven).

Frequently Asked Questions (FAQs) About Baked Egg Boats

Here are answers to some common questions you might have when preparing these delicious and versatile egg boats:

Q: Can I prepare these egg boats ahead of time for a quicker morning?

A: Yes, you can certainly do some prep work in advance! You can pre-cook and chop the bacon, shred the cheese, and even whisk the egg and cream mixture and keep it covered in the refrigerator overnight. Assemble and bake the boats fresh just before serving for the freshest taste and best texture. You can also assemble them entirely and bake later, though the bread might be slightly less crisp.

Q: What if I don’t have heavy cream on hand? Are there substitutes?

A: While heavy cream provides the richest and most luxurious texture to the eggs, you can substitute it with half-and-half or even whole milk. The resulting eggs might be slightly less rich, but they will still be incredibly delicious and set nicely.

Q: How do I know when the eggs are cooked through and not under or overcooked?

A: The eggs should be visibly puffed up and set. If you gently press the center with a spoon, it should feel firm but still have a slight residual jiggle. This indicates that they are cooked through but not overcooked. Remember, eggs continue to cook for a few minutes with residual heat once removed from the oven, so aiming for slightly moist in the center is ideal.

Q: Can I use different types of bread for these boats?

A: Absolutely! As we discussed, sturdy rolls work best to hold their shape and contain the filling. Excellent choices include submarine rolls, demi-baguettes, ciabatta rolls, or even crusty sourdough rolls. Avoid very soft sandwich bread or overly thin-crusted varieties as they might become soggy or collapse.

Q: Is it possible to make a single serving or adjust the recipe for more people?

A: Yes, this recipe is easily scalable. For a single serving, use one roll and approximately 2 large eggs per boat, adjusting the amounts of bacon, cheese, and cream accordingly. For more servings, simply multiply the ingredients and ensure you have enough baking sheets to accommodate all the rolls without crowding them.

Q: My bread got a little soggy on the bottom after baking. How can I prevent this in the future?

A: There are a few tricks! First, ensure you don’t overfill the rolls; leaving a small margin helps. Second, make sure the bacon is well-drained of fat before adding it to the egg mixture, as excess grease can contribute to sogginess. Some people also find it helpful to lightly toast the hollowed-out rolls in the oven for about 5-7 minutes before adding the filling, which creates a slight barrier against moisture.

Explore More Savory & Sweet Brunch Delights

If you’ve enjoyed these versatile Baked Egg, Bacon, and Cheese Boats, you’ll love exploring other delicious recipes perfect for any meal. Discover new favorites to add to your breakfast, brunch, or dinner repertoire:

• Classic Quiche Lorraine
• Sweet French Toast Cups
• Wholesome Classic Bran Muffins
• Flavorful Eggs in Purgatory (Shakshuka)
• Creamed Spinach Egg Pizza
• Easy Breakfast Tostadas

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