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
Servings 6 servings
- 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!
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but it's best eaten immediately.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
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