Breakfast Egg Boat
- Prep time:10 min
- Total time:25 min
- Ingredients:5
- Servings:3
Breakfast Egg Boat
- Prep time:10 min
- Total time:25 min
- Ingredients:5
- Servings:3
- Calories per serving:
Break out of your brunch routine with an easy egg bake upgrade. Make French loaf boats for fun dishes you can eat!
Ingredient
- 1/4 lb bulk mild chorizo sausage
- 3 very small sweet peppers, finely chopped
- 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can
- 4 eggs
- 1/2 cup shredded mozzarella cheese (2 oz)
Instructions
- Step 1Heat oven to 350°F.
- Step 2In 8-inch nonstick skillet, cook chorizo over medium heat 3 to 5 minutes, stirring frequently to break up. Drain well in strainer, pressing out excess drippings with large spoon.
- Step 3In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.
- Step 4Place baked French loaf on ungreased cookie sheet. Using serrated knife, cut v-shaped wedge in top; remove wedge and pull out most of the soft bread from inside, leaving a thick wall to protect egg mixture from leaking.
- Step 5In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.
- Step 6Bake 20 to 25 minutes. Cool 2 minutes before serving.
Recipe Tips
- Chorizo can be bought either mild or spicy so make sure you take notice. You can always substitute pork sausage if you prefer.
- Want a healthier version? Substitute ground turkey for the chorizo and use only 1/4 cup of cheese.
Nutrition Facts
Nutrition facts are not available for this recipe
