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Bacon and Egg Breakfast Boats

Need a hearty breakfast ready in 30 minutes or less? These Bacon and Egg Breakfast Boats are simply made with store bought mini-baguettes, real bacon bits, eggs, a little heavy cream, cheese, green onions and a little seasoning.


 Bacon and Egg Breakfast Boats

You pull out the bread to create the shell to bake the egg mixture in which makes it easy to eat on the go like a hot pocket, yet is still pretty enough for a fine dining brunch on a fancy plate.


Bacon and Egg Breakfast Boats

We made our breakfast boats for dinner (or should I say brinner) and they were so delicious! Savory and filling! We loved them and so will you. I’m guest posting over at the Rhodes Bake-N-Serv blog today, so pop on over for the full step-by-step photo instructions and recipe. Enjoy!


Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.

Bacon and Egg Breakfast Boats

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings


  • 4 Rhodes Warm-N-Serv™ Mini Baguettes, thawed
  • 4 eggs
  • 2 tablespoons cream
  • 8 strips bacon, cooked and chopped
  • 1/4 cup grated asiago cheese
  • 2 green onions, sliced
  • salt and pepper to taste
  • extra cheese to sprinkle on top


  • Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
  • Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes (the egg will bake up and fill the shell).
  • Bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm.


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