Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Show:
Mom Wins
Breakfast-for-Dinner Egg Boats
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- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 4 boats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 326 mg
- Sodium
- 736 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 25 min
- Yield: 4 boats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 417
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 326 mg
- Sodium
- 736 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
- Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
- Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
- Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!
