Baked Egg Boats
Breakfast is my beloved meal. I like to sip iced coffee and observe the cream rise its way down the chunky ice solids in a dazy before the caffeine hits. I want to order bacon with whatever I’m consuming. I love having potatoes with ketchup. A make-ahead morning-meal perfect for hiking or a rush morning–just warm over campfire coals or in the microwave. Stuffed with the red bell pepper eggs and these russet potato boats are bursting with a taste for breakfast you’ll be delighted to wake up. I love eggs over soft, and fluffy scrambled eggs. I pretty much love everything in it is to love about morning food. That is why I am much excited about these Baked Egg Boats. They are so simple to make—side note.
You can quickly turn out the ham for sausage and include any veggies or cheese you needed. We had these for breakfast for several days, and they held up high in the fridge. It’s a fabulous brunch recipe to make in advance. Cover in a paper towel and rewarm in the microwave for 60 seconds (careful not to heat too much, so the bread doesn’t get leathery). Or wrap in foil and warm at 325 degrees in the oven for 15 minutes. Serve with fruit and mimosa’s, and you got a much excellent breakfast!
These baked egg boats need just a few minutes to prepare and have only a few ingredients! They are a prominent veggie breakfast recipe to satisfy a crowd.
INGREDIENTS
- Any of the following – bell pepper, sweet potato and avocado
- Four large eggs
- Salt and pepper – serve
INSTRUCTIONS
- Take any fresh produce from the list or your favourite list
- Hallow out the core of the selected vegetable or fruit
- Crack the egg and pour the inside into the veggie
- Sprinkle some salt and pepper
- Bake at 350-degree F for 25 minutes, until the egg is set
- Slice it and serve
Serve with love.
