Breakfast Boats
Looking for a fun and delicious brunch recipe? Try these savory breakfast boats with sausage, eggs, and veggies, baked in crusty French bread for a perfect meal.
Ingredients
- 1 16 ounce loaf French bread 1 pound
- 1 16 ounce breakfast sausage 1 pound
- 2 2 cups mixed vegetables such as onion and bell peppers
- 8 eggs
- ¼ cup half-and-half
- 1 1 cup shredded cheese – cheddar or your favorite
Instructions
- Preheat oven to 375°F degrees. Line a rimmed baking sheet with foil.
- Place the whole bread loaf, upside down, on the sheet. Place it in the oven for 10 minutes to lightly toast the exterior of the bread, then set aside.
- Meanwhile, in a skillet, cook and crumble the sausage until it's no longer pink.
- Next, add two cups of veggies to the sausage and sauté until soft. I used ½ cup each: diced onion, red pepper, green pepper, and sliced mushrooms. Allow most of the liquid from the veggies to cook out, so the mixture isn’t wet. Remove from heat and let cool slightly.
- Whisk together eggs and half-and-half until well combined.
- Using a serrated bread knife, horizontally slice the top inch from the loaf of bread. Scoop out most of the center of the bread. Keep at least an inch away from the sides to avoid damaging the outer crust. (Make breadcrumbs with the bread you remove.)
- Spoon the sausage and veggie mixture into the bread, distributing evenly, and top with the cheese.
- Slowly, pour the egg mixture over the sausage and let it percolate through toward the bottom.
- Bake immediately for 25 to 45 minutes. It’s done when the internal temperature reaches 160°F degrees.
Notes
For variety, you can swap out different meats, vegetables, and cheeses to vary the flavor. If you have about 4 cups total “goodies”, proceed with the recipe as directed.
Tried this recipe?Let us know how it was!