Vegetarian Egg Boat

5 from 11 votes

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

Cook Time 30

Total Time 40

Servings servings

Calories 314kcal

Author Yumna Jawad

Equipment

Ingredients

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

Instructions

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!

Video

Notes

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

Nutrition