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Egg Boats

If you like breakfast for dinner, try these easy egg boats. Scrambled eggs cook right in the roll.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Brunch, Everyday Meals, lunch
Cuisine: American
Keyword: bacon, breakfast, eggs
Servings: 4
Calories: 427kcal

Ingredients

  • 4 sandwich or small sub rolls

FILLING

  • 6 large eggs
  • 1/3 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp each green bell pepper and red bell pepper
  • 2 finely chopped green onions -OR- 2 tbs finely chopped red onion
  • 4 strips crisp-cooked bacon crumbled
  • 1/2 cup shredded cheddar cheese see NOTES

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil.
  • Cut a slit in the center top of each roll. Hollow out, leaving about 1/2-inch for a "wall."
  • Whisk eggs and cream in a medium bowl. Add the rest of the filling ingredients and stir well to combine.
  • Divide egg mixture evenly between the rolls.
  • Bake for 25-30 minutes or until eggs are just set. Let stand for 5 minutes before serving. If you prefer firmer eggs, then you can microwave on high for about 30 seconds after the standing time.

Notes

Swiss cheese, gouda and fontina are good substitutes.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 32g | Protein: 21g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 295mg | Sodium: 1219mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 3mg