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This Vegetarian Egg Boat recipe is a sure-fire breakfast winner and you can use whatever ingredients you already have on hand! No need to run to the store with a list gathering ingredients. Prepare to be called things like genius or amazing when you whip up this recipe at family breakfast.
Ingredient to make egg boat
- Large sourdough bread: Look for one that’s not too thin and long. You’re looking for an oblong shape so it looks like a boat. Mine are usually anywhere between 12 and 16 ounces.
- 6 eggs: This seems to be a good number for the bread size we’re working with. You can also do it all egg whites, or half egg whites.
- Vegetables: Use whatever vegetables you like. Some popular ones are mushrooms, green peppers, onion, zucchini, eggplant, tomatoes, broccoli, asparagus and even potatoes or sweet potatoes. Whatever you’re using, chop them very finely so they cook easier and equally in the egg boat.
- Cheese: The cheese helps to bind the whole mixture together and gives it a great taste. I usually opt for shredded cheese like mozzarella or cheddar, but you can also use different types like feta or goat cheese.
- Milk (optional): The milk helps to create a more creamy consistency for whisking the eggs.
While this is a Vegetarian egg boat, if you want something a little more hearty go ahead and add some meat to the mix for a done-up meatlovers version of this creative crowd-pleasing egg dish.
How to make vegetarian egg boat
Start by whisking together the eggs, salt and pepper and the milk, if you’re using. Next add the vegetables and cheese and stir to combine.
Now hallow out the large sourdough bread. You can start by making a rectangular shape with a sharp knife and then slowly use your hands to dig out the inside parts of the bread. Save these for another use. They make excellent croutons for salad or breadcrumbs for breading.
Transfer the egg mixture to the crevice of the egg boat and bake.
Bake time is going to vary based on how large the loaf of bread you have, how deep the crevice is and the number of eggs you used. So use my time range as a guideline, but continue checking on the egg boat until the eggs look set.
Tips for making this egg boat recipe
- Prep the vegetables and eggs in advance. This is a great make-head meal because you can whisk the eggs and prep the vegetables up to a day before. Then just pour the mixture into the bread loaf right before baking.
- Use a bread loaf that is deep and sturdy enough to allow hallowing. You want to make sure the bread you’re using is not too thin. Look for one that is at least 4-5 inches deep. This will allow you to create a crevice deep enough to hold the eggs without cutting through the bottom of the loaf.
- Chop the vegetables finely. This allows for even cooking of all the vegetables in the egg boat. But it also allows those vegetables to cook faster since you’re not pre-cooking anything. This is especially the case for potatoes.
- Mix eggs around halfway through baking. This is not necessary, but you might notice that some parts of the egg mixture will cook faster than other parts. So I like to use a spoon to mix everything around halfway through the baking time, or even a couple more times as necessary.
Prep time only takes 10 minutes which is ah-mazing for breakfast or brunch. And you know you’re feeding your loved ones serious health fuel for their busy day ahead when you make this egg boat recipe. It’s fun, it’s easy and it’s a great way to clean out the fridge when you have leftover vegetables.
More egg recipes
- Baked Eggs in Bread
- Baked Avocado with Eggs
- Easy Vegetable Frittata
- Avocado Toast with Egg
- Low Carb Egg Wrap
- Pesto Egg Toast
If you’ve tried this healthy-ish feel good Vegetarian Egg Boat recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This post was originally published on October 14, 2016. It’s been updated with more photos and a video.
Vegetarian Egg Boat
- 1 loaf sourdough bread about 14 ounces
- 6 eggs
- 1 tablespoon milk
- 2 tablespoons chopped bell peppers
- 2 tablespoons chopped mushrooms
- 1 tablespoon chopped red onions
- 1/2 cup shredded mozzarella divided in half
- 1 tablespoons chopped fresh parsley for serving
- Sliced cherry tomatoes for serving
- Cut a rectangle shape in the top of the bread without cutting all the way through the bottom. Then scoop out the inside of the bread.
- In medium bowl, whisk together the eggs and milk. Season with salt and pepper, then whisk in the veggies and half the cheese.
- Transfer the mixture into the hole of loaf of bread, top with remaining cheese, then place on a baking sheet.
- Bake at 350°F for 30-35 minutes or until the eggs are set. When it's done, top with fresh parsley, cut into slices and enjoy!
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.