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Final Vegetarian Egg Boat, sliced and garnished with sliced tomatoes
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5 from 6 votes

Vegetarian Egg Boat

Vegetarian Egg Boat is the ultimate breakfast for a crowd. Prep the vegetables and whisk the eggs in advance, then bake when ready for a hearty yummy meal
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 6 servings
Calories 314kcal
Author Yumna Jawad


  • 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 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!



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but it's best eaten immediately.


Calories: 314kcal | Carbohydrates: 44g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 510mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 4mg