This is an easy breakfast recipe with quick preparation. Each breakfast stuffed baguette is filled with a delicious mixture of eggs, bacon, onion, cheese and tomatoes.
This recipe does not use any half and half nor cream, but you can add a splash to eggs when beating them, if you like.
Breakfast boats can be enjoyed not only for breakfast, but also for brunch, lunch or a snack.
Save any leftover filling for a quick breakfast omelet!
How to make breakfast boat
First, you will need to make hollow inside of each baguette. Check process photos, if not sure how to do it. The more bread you take out the more space you have for filling.
When done, you can place them onto a baking tray lined with baking parchment. Next, beat eggs. Add in cherry tomatoes, salt, pepper, oregano, some cheese and bacon. Pour an equal amount of the mixture into the rolls.
Now the breakfast boats are ready to be cooked. About 5 minutes before taking them out, sprinkle them with some more cheese.
Instead of bacon you could use diced hot dogs or cooked ham.
Oregano can be substituted with basil or marjoram.
I used cheddar cheese, but mozzarella or gouda or other shredded cheese (preferably something you are familiar with and more importantly you like).
Tips for making the breakfast boats
- Use any bacon you like. Cooked, raw, strips, pieces. Anything will work. Just make sure you cook it before you mix it with the rest of the ingredients.
- Onion – you can use either red, white or yellow.
- Cherry tomatoes are perfect in this breakfast boats recipe, but you could use any kind as long as you chop them into small pieces.
- Like I’ve already mentioned, breakfast boats are customizable to everyone’s liking so you can change the quantities of ingredients or omit substitute some if you like (i.e. with peppers). The baguettes should look over-filled as the fillings will sink in during cooking.
- I always use medium-size French baguettes, but they don’t have to be the exact size. If your store carries only large ones, you can use those. Just note that you can’t cut them in half, so you would have to be able to fit them in your oven. For that reason, I prefer using the smaller ones. I don’t recommend using baby rolls as they tend to dry out too much. Other bread rolls can also be used – try finding some soft ones.
If you are looking for more breakfast recipe ideas, I have for you some recipes you might like:
- French Toast Casserole
- French Toast Roll Ups
- Double Chocolate Oatmeal
- Pan Fried Breakfast Potatoes
- Ham and Cheese Pastries
This breakfast boat recipe is an old post that has been updated with new photos and useful tips.
- Preheat oven to 350° Fahrenheit (180° Celsius).
- With a knife, cut out the middle of each baguette, making sure not to cut through the bottom. Take the cut part out. You should end up with a boat-like shape. The empty space should be deep enough and wide enough for filling so you might need to remove some more bread (use your hands).
- When ready, place both baguettes onto a baking tray lined with baking parchment. Set aside.
- In a mixing bowl, beat the eggs with a fork. Add in cherry tomatoes, minced onion, half of the shredded cheese, bacon, black pepper, salt and oregano. Mix well. Pour the mixture into the hollowed-out centre of both baguettes.
- Transfer the tray into the oven and bake at 350° Fahrenheit (180° Celsius) for 20 minutes. Take it out and sprinkle with the remaining cheese. Bake for a further 5 minutes or until the eggs are set.
- Either red, yellow or white onion can be used.
- I used cheddar, but you can use any shredded cheese you like or have on hand. Mozzarella, gouda …
- Use your favorite bacon – ready-cooked or raw (you will need to cook it first though). Bacon can be substituted with diced hot dogs or cooked ham.
- I used ½ teaspoon of salt, but take this only as a guide and use as much as you like. You might even need less than this. Remember that bacon and cheese are salty too.
- For more tips and breakfast recipe ideas please have a look at the post above this recipe card.