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–+ servings
Baked Egg Boats

Savory Baked Egg Boats with Turkey Bacon for a Cozy Breakfast

Discover the joy of Baked Egg Boats—a delightful breakfast option with a savory blend of eggs, turkey bacon, and veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 boats
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Boats
  • 4 slices thick bread sourdough or ciabatta
For the Filling
  • 4 large eggs ice-cold, farm-fresh
  • 6 slices turkey bacon or plant-based bacon
  • 1 cup spinach fresh or frozen, well-drained
  • 1 cup bell peppers chopped, any color
For Extra Creaminess
  • 1 cup shredded cheese cheddar or mozzarella, or vegan cheese
  • 1/2 cup milk or cream, whole or non-dairy
For Flavor
  • to taste salt
  • to taste pepper

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Hollow out the bread leaving a half-inch border.
  2. Cook diced turkey bacon in a skillet until crispy, about 5-7 minutes. Add bell peppers and spinach, cooking until softened.
  3. Whisk eggs in a bowl with milk, salt, and pepper until pale and frothy, about 2-3 minutes.
  4. Spoon the turkey bacon and veggie mixture into the bread boats. Pour the egg mixture over the filling and sprinkle cheese on top.
  5. Bake for 25-30 minutes until the eggs are set and cheese is bubbly and golden; cool for 5 minutes before serving.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Customize with seasonal vegetables or leftover meats. Ensure the bread is sturdy enough to hold the filling and watch baking time closely.

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