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Baked Egg, Bacon and Cheese Boats

Perfect for breakfast or brunch, these Baked Egg, Bacon and Cheese Boats are a cinch to throw together and are filling and delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Course: Breakfast
Cuisine: American

Ingredients

For the boats:
  • 1/4 lb Bacon diced
  • 4 submarine rolls
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 cup gruyere shredded
  • 1/4 cup chives chopped
  • salt and pepper to taste
For the salad:
  • 2 teaspoons Dijon mustard
  • 1 lemon juiced
  • 1/4 cup olive oil
  • salt to taste
  • pepper
  • 5 oz mixed greens
  • 1/2 small red onion sliced

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Heat a saute pan over medium-high heat and add the bacon. Cook until crispy. Remove with a slotted spoon to a paper towel lined plate and allow to cool.
  3. Carefully cut a v-shape along the center of each roll. Pull the center out of the roll, leaving a half inch border around the sides and bottom. Place the rolls on a baking sheet.
  4. In a large bowl, whisk the eggs and cream together. Stir in the cheese, chives and bacon. Season with salt and pepper. Pour the egg mixture into the center of the rolls.
  5. Bake for 20-30 minutes, until the eggs are puffed and slightly moist in the center. (The eggs will continue to cook for a few minutes when removed from the oven.)
  6. Serve whole, or cut in half if the rolls are large.
  7. For the salad, whisk the Dijon, lemon juice and olive oil in a large bowl until combined. Season to taste with salt and pepper. Add the mixed greens and red onions and toss to combine.

Notes

  • barely adapted from The Chew: An Essential Guide to Cooking and Entertaining
  • You may have enough filling for 3-5 rolls, depending on the size of the rolls.