Baked Egg Boats with Savory Vegetable and Turkey Bacon Filling Recipe

Introduction

Enjoy a hearty and flavorful breakfast with these Baked Egg Boats. Crispy bread filled with a savory turkey bacon and vegetable mixture, all topped with melty cheese and baked to perfection—perfect for a weekend brunch or a comforting weekday treat.

Ingredients

• 2 medium-sized, sturdy baguettes (about 10–12 inches each) or 4 large crusty rolls
• 2 tablespoons olive oil or melted unsalted butter, for brushing
• 6–8 slices turkey bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional)
• 8 large eggs
• 1/4 cup whole milk, half-and-half, or heavy cream
• 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/4 cup shredded Monterey Jack or Gruyère cheese
• 2 tablespoons freshly chopped chives or parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Step 2: Cut each baguette in half crosswise to make four pieces or prepare the rolls. Slice off the top third of each bread piece to create lids. Scoop out the soft interior, leaving a 1/2-inch thick shell. Brush inside and edges with olive oil or melted butter, then place on the baking sheet. Optionally, bake the hollowed bread for 5-7 minutes to crisp.
3. Step 3: Cook turkey bacon until crisp. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and bell peppers 5-7 minutes until soft. Add garlic and cook 1 minute. Stir in spinach and cook until wilted. Remove from heat, mix in turkey bacon, and season with salt, pepper, and red pepper flakes. Set aside to cool slightly.
4. Step 4: In a bowl, whisk eggs with milk (or cream), cheddar, Monterey Jack (or Gruyère), chopped chives or parsley, salt, and pepper until just combined.
5. Step 5: Divide the turkey bacon and vegetable mixture evenly among the bread boats. Pour the egg mixture over the filling, filling nearly to the top but leaving some space. Sprinkle extra cheese on top if desired.
6. Step 6: Bake in the oven for 20-30 minutes until the bread is golden and the egg is set but still slightly jiggly in center. Tent with foil if tops brown too quickly.
7. Step 7: Remove from oven and let rest 5-10 minutes before serving. Garnish with fresh chives or parsley.

Tips & Variations

• Use day-old bread to prevent tearing when hollowing out the boats.
• Substitute turkey bacon with cooked sausage or vegetarian bacon for different flavors.
• Add mushrooms, tomatoes, or your favorite veggies to the filling for extra variety.
• For a richer taste, use half-and-half or heavy cream in the egg mixture instead of milk.
• If you like a spicy kick, increase the red pepper flakes or add diced jalapeño.

Storage

Store any leftover baked egg boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes or in the microwave until warmed through. For best texture, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for the boats?

Yes, crusty breads like ciabatta or submarine rolls work well. Avoid very soft breads as they may not hold the filling properly.

Can I prepare the egg boats ahead of time?

You can assemble the boats a few hours in advance and keep them refrigerated. Bake them just before serving to ensure the eggs are fresh and the bread stays crispy.

Baked Egg Boats with Savory Vegetable and Turkey Bacon Filling Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This Baked Egg Boats recipe features crusty bread hollowed out and filled with a savory mixture of turkey bacon, sautéed vegetables, fresh spinach, and a rich, cheesy scrambled egg blend. Baked until golden and set, these hearty egg boats make a perfect breakfast or brunch dish that’s both flavorful and visually appealing.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 egg boats (serves 4) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Boats:

• 2 medium-sized, sturdy baguettes (about 10–12 inches long each) or 4 large, crusty individual rolls (like submarine rolls or large ciabatta rolls), day-old preferred
• 2 tablespoons olive oil or melted unsalted butter, for brushing

For the Pork-Free Filling:

• 6–8 slices turkey bacon, cooked until crisp and crumbled
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1/2 red bell pepper, finely chopped (about 1/2 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of red pepper flakes (optional)

For the Egg Mixture:

• 8 large eggs
• 1/4 cup whole milk, half-and-half, or heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup shredded Monterey Jack or Gruyère cheese
• 2 tablespoons freshly chopped chives or parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
2. Prepare the Bread “Boats”: Cut each baguette in half crosswise to create four pieces about 5-6 inches each, or use individual rolls as is. Slice off the top third horizontally from each piece to make lids and set aside. Carefully scoop out the soft interior from the bottom pieces, leaving about a 1/2-inch thick shell without puncturing the bread. Brush the inside and cut edges with olive oil or melted butter. Place the bread boats on the lined baking sheet. Optionally, bake empty bread boats for 5-7 minutes to firm them up.
3. Cook the Pork-Free Filling: Cook turkey bacon per package instructions to crisp, then crumble. Heat 1 tablespoon olive oil in a medium skillet over medium heat, add chopped onion and bell peppers, sauté for 5-7 minutes until softened and onion is translucent. Add minced garlic and cook 1 minute until fragrant. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat, stir in turkey bacon, season with salt, black pepper, and optional red pepper flakes. Set aside to cool slightly.
4. Prepare the Egg Mixture: In a medium bowl, whisk together 8 eggs, 1/4 cup milk/cream, cheddar and Monterey Jack (or Gruyère) cheeses, chopped chives or parsley, salt, and pepper until uniform but not over-whisked.
5. Assemble the Egg Boats: Divide the cooked filling evenly into each bread boat. Carefully pour the egg mixture over the filling, filling nearly to the top but allowing space for puffing. Sprinkle extra shredded cheese on top if desired.
6. Bake the Egg Boats: Bake on the prepared sheet in the preheated oven for 20-30 minutes until the bread is golden and the eggs are set with a slight jiggle in the center. Tent with foil if the tops brown too quickly.
7. Rest and Serve: Remove from oven and let rest 5-10 minutes to allow the eggs to finish setting. Garnish with additional fresh chives or parsley before serving.

Notes

• Day-old bread is best to prevent tearing when hollowing out the boats.
• Pre-baking the hollowed bread boats helps to keep them crispy and sturdy for filling.
• Adjust seasoning in the egg mixture carefully since the filling is already seasoned.
• Extra shredded cheese on top adds a delightful golden crust.
• Leftover bread lids can be toasted for croutons or breadcrumbs.
• Use high-quality turkey bacon for best flavor in the filling.
• Resting the baked boats allows the eggs to set fully and makes handling easier.

Keywords: baked egg boats, breakfast bread boats, turkey bacon egg boats, savory egg recipe, cheesy egg boat, baked eggs in bread