These baked egg boats are perfect for a weekend breakfast, made with chorizo sausage, feta cheese and eggs. This is one delicious breakfast.
Do you realize it’s only a month till Christmas? For the first time I have actually almost finished my Christmas shopping before the end of November. This never happens to me. I’m usually a December 23rd or 24th shopper. Pretty sad. It’s a busy time of the year for everyone, so during this time I’m all about great delicious breakfasts on a weekend morning so that you can go face the day on a full stomach. These baked egg boats are perfect to start your day.
I love love love these baked egg boats! Eggs, feta cheese, smoked chorizo sausage in a crusty baguette, what’s better than that. Let me just say that I love my big breakfasts on weekends and I love eggs. I love to make omelettes, frittatas, baked eggs, poached eggs, you name it. I’m all about a big breakfast on the weekends. If I didn’t work during the week I’d probably make a big breakfast every single day. But maybe not, I guess that’s what makes weekends special. But enough about that, check out these egg boats and give them a try.
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Baked Egg Boats
Ingredients
- 4 small baguettes about 10 inches long (demi baguettes)
- 5 large eggs
- 1 cup feta cheese crumbled
- 1/2 link smoked chorizo sausage about 6 inches
- salt and pepper to taste
- 1 tablespoon parsley chopped, or green onions for garnish
Instructions
- Preheat oven to 350 F degrees.
- Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
- Place the eggs into a mixing bowl and lightly beat. Whisk in the sausage and cheese and lightly season with salt and pepper. Not much salt may be necessary as the feta cheese is pretty salty.
- Divide and pour the mixture into each baguette boat and place onto a baking sheet.
- Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper if necessary. Garnish with parsley or green onions if preferred.
- Allow to cool for about 5 minutes, cut and serve.
Nutrition Information:
Enjoy!
What a great breakfast Idea! It’s the one meal of the day that really leaves me stumped, especially during the week when I’m on my own *sob* (joking 😉 ). My hubby would love to try these – I may try them on Saturday!
I too am usually a last minute shopper, but I already have Christmas in hand – if not in the bag. Yet.
Yay that’s great. Hope you like this!
Jo,
These look scrumptious! Like you, I love breakfast and brunch foods! I just had a question or two… do you cut the V shape in the demi baguettes as a whole or do you slice them in half and then cut the V in each half? Also, do you mix the part of the bread you unstuffed back into the egg mixture, do you repurpose it for something else, or do you toss it out?
Have a great Thanksgiving!
Hi there,
I cut the V shave in the baguettes as a whole, but you could do it in each half, just not sure if it’d be deep enough. I usually keep the bread and eat it 🙂 or use it to dip in something.
Thank you for the quick reply! I figured as much re using the whole baguette (knowing me, I would cut right through I only used half!
Let me know how they turn out. 🙂
These look absolutely amazing. Pinning!
Thanks Valerie! 🙂