Crusty warm Italian bread filled with soft scrambled eggs, crispy bacon, shredded brussels sprouts, and melty gouda cheese baked to perfection. These egg boats are simple to make, and simply delicious. So turn your usual toast and eggs into something fun! And shockingly healthy, you’re scooping out most the bread, and come on, eating brussels sprouts for breakfast?! Can you get any healthier than that?
Egg Boats – The Ingredients
Bacon and brussels sprouts are always a good combination. They go hand in hand, like peanut butter and jelly. But that’s that all that goes into these egg boats. Here’s a list of everything you will need to grab from the grocery store to make this awesome breakfast boat.
- 1 loaf Italian bread
- 3 slices thick bacon, chopped
- 1 cup shredded brussels sprouts
- 10 grape tomatoes, halved
- 4oz gouda, shredded
- small shallot, diced
- 5 eggs
And if you’re like me, you’ll probably want to double this and make two egg boats, cause one always gets eaten up WAY to fast!
Egg Boats – The Details
These egg boats are done in just a few steps. Making the “boat” out of the loaf of bread. Cooking the bacon, tomatoes, and brussels sprouts. And then finally, my favorite part, pouring the eggs into the crust of the bread, and kicking back and relaxing while the oven does it’s thing! Super easy, and packed with deliciousness. Let’s get started!
Step One: Scooping the Bread
Using a bread knife, cut a super thin layer off the top of the loaf of bread, giving you access to the soft insides. Then, using a spoon (or you can use your hands, just be careful) start scooping out the bread all the way down to the crust. Leaving you with just a hollowed out crust, think of a bread bowl! Set aside and start prepping your veggies.
Step Two: Bacon & Brussels Sprouts Mixture
Add your bacon pieces to your favorite pan over medium heat and let them brown and crisp up. Then add your tomatoes, cooking until slightly blistered and soft, about five minutes. Then add your shredded brussels sprouts and sliced shallot. Cook until brussels sprouts are wilted, another three to four minutes. Remove from the heat.
Shredding the Brussels Sprouts
So you can definitely buy brussels sprouts already shredded, that’s totally a thing! But if you’re shredding your own, just know it’s super easy. Cut your sprout in half and lay in on your cutting board cut side down. Then begin making small slices from top the bottom. When all is done, you’ll have little shreds of brussels sprouts. This recipe only calls for 1 cup, and I usually buy about half a pound of sprouts and shred them all. Any leftovers get thrown into salads, and honestly, I LOVE raw sprouts in my salads. Would never have known that before making these egg boats!
Step Three: Cooking the Eggs
After your brussels sprouts mixture is done cooking, whisk your eggs in a large bowl, and I mean whisk them HARD. My boyfriend always tells me I make the best scrambled eggs (and neither of us even LIKED scrambled eggs when we started dating!) I learned if you want nice, soft, fluffy eggs, you really need to beat the crap out of them (excuse my language lol.) So get your whisk and really put your muscles into it, until your eggs are all bubbly on top. Then stir the brussels sprouts mixture into the eggs, and slowly pour the raw egg mixture into the hollowed out loaf of bread.
Eggs are weird, and only because cooking them in a pan takes a few minutes, like you can sit down for a minute and overcook your eggs. But in the oven they take surprisingly long. So shout out to my parents who really had to deal with my learning that the hard way more than once. They really got sick of this one in it’s testing phase. I may have served them raw egg boats once or twice, or three…or four times, because I just kept adding five minutes every time until finally I realized it DOES take thirty minutes to cook in the oven. But now that I’ve finally figured out the cooking time, I make two loaves every time, because one is never enough in this house!
Egg Boats – The Result
I’ll let these photos speak for themselves, plus I’m sure you’re sick of these looooooong blog posts. You’re here for the recipe and I promise it’s coming soon!
These egg boats are a great on the go breakfast (if there’s any left after the taste test lol.) It’s like a whole big breakfast omelet AND toast all in one bite. And on top of all the deliciousness, it’s also healthy, right? I mean you’re eating brussels sprouts for breakfast…we’ll just ignore the bacon!
Other Recipes to Try:
Hope you enjoy these egg boats, and if you do, make sure you check out these other Happy Stirring signature breakfast recipes!
- Mediterranean Shakshuka
- Savory Dutch Baby with Eggs and Dill Havarti
- The Best Easy Home Fries
- Easy One Bowl Pumpkin Oat Bars
- Pumpkin Pancakes with Cinnamon Spice
And make sure to follow me on Instagram and subscribe to the Happy Stirring Newsletter so you know when new recipes come out!
Egg Boats with Bacon and Brussels Sprouts
Ingredients
- 1 loaf italian bread insides removed
- 2 slices bacon chopped
- 10 grape tomatoes halved
- 1 cup brussels sprouts shredded
- small shallot diced
- 4 oz gouda cheese shredded
- 5 large eggs
Instructions
- Heat oven to 375°. Hollow out bread buy cutting a thin slice off the top, and scraping out the soft insides to make your boat.
- In a pan over medium heat, add bacon pieces, and cook until crispy, 5 – 7 minutes. Add tomatoes and cook an additional 5 minutes.
- Add brussels sprouts and shallot to pan and cook until sprouts are wilted, about 3 – 4 minutes. Remove from heat.
- In a large bowl, beat your eggs until they're bubbly. Add bacon and brussels sprouts mixture, and gouda cheese. Mix together. Carefully pour egg mixture into hollowed out loaf of bread.
- Top with a little extra cheese (optional).
- Cook in oven for 30 minutes. Cut & enjoy!
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