Sausage & Egg Boats Recipe

Sleep in AND serve a hot, hearty breakfast with these fun and easy breakfast boats – ready in just half an hour.
  • Ready in: 30 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 6

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ingredients

cooking methods

  • Bake
  • Stovetop

directions

  1. Preheat oven to 400°F. Cut bread in half. Horizontally slice off the top ¼-inch of each half. Pull out the bread from the center of each half leaving about ½-inch bread all the way around, creating 2 bread boats. Place on a large aluminum foil-lined rimmed baking sheet. Set aside.
  2. In large bowl, whisk together eggs, Spinach & Herb Seasoning and Garlic Garlic Seasoning; salt and pepper as desired. Set aside.
  3. In large skillet over medium-high heat, cook and crumble sausage until no longer pink, about 6-8 minutes. Reduce heat to medium. Add egg mixture to skillet; stir, slowly and continuously with a rubber spatula until just set, about 1-2 minutes. Remove from heat; stir in tomatoes and ½ cup cheese.
  4. Transfer egg mixture to bread boats. Top with remaining ½ cup cheese. Bake 10 minutes or until cheese is golden brown. Using a serrated knife, cut each half into 3 boats.
Serve with assorted fresh fruit.

Wine Pairing: Champagne or Prosecco.

Make Ahead & Freeze: Prepare step 2; place in a gallon freezer bag. Place sausage in a quart freezer bag. Place cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving:
Calories: 520
Fat: 24g
Sodium: 930mg
Carbs: 45g
Fiber: 2g
Sugar: 3g
Protein: 29g

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