Sausage Egg Boats Recipe 445

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SAUSAGE EGG BOATS RECIPE - (4.4/5)



Sausage Egg Boats Recipe - (4.4/5) image

Provided by Tabatha

Number Of Ingredients 7

4 demi sourdough baguettes (I found them in the bakery section of the grocery store)
1 (7 ounce) package of Jones All Natural Golden Spicy Pork Sausage Links
8 eggs
1/2 cup heavy cream
8 ounces pepper jack cheese, grated
3 green onions, thinly sliced
Salt and pepper, to taste

Steps:

  • Preheat oven to 350° F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.

BREAKFAST-FOR-DINNER EGG BOATS



Breakfast-for-Dinner Egg Boats image

Provided by Bev Weidner

Categories     main-dish

Time 1h5m

Yield 4 boats

Number Of Ingredients 9

1/3 pound breakfast (country) sausage
6 large eggs
1 cup milk
1 teaspoon Dijon mustard
Coarse salt
Four 7-inch mini baguettes or bolillo rolls
1/2 cup finely chopped kale
1/2 cup shredded Cheddar
Parsley leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
  • Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
  • Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
  • Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

SAUSAGE, EGG & CHEESE BREAKFAST BREAD BOATS RECIPE - (4.1/5)



Sausage, Egg & Cheese Breakfast Bread Boats Recipe - (4.1/5) image

Provided by lorik

Number Of Ingredients 8

6 demi baguettes, each about 8 inches long
24 large eggs
1/2 teaspoon kosher salt
1 cup full-fat sour cream
Olive oil
12 ounces breakfast sausage, cooked and crumbled
3 cups Cheddar cheese, shredded, divided
6 scallions, green and white parts thinly sliced, divided

Steps:

  • Arrange a rack in the middle of the oven and heat to 350°F. Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside. Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil. Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese. Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions. Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving. Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen. NOTES: Make ahead: The sausage can be cooked and stored in a covered container in the refrigerator for up to 2 days until you're ready to assemble the egg boats. Storage: The foil-wrapped egg boats can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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