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
Ingredients
- 1 loaf sourdough bread about 14 ounces
- 6 eggs
- 1 tablespoon milk
- 2 tablespoons bell peppers chopped
- 2 tablespoons mushrooms chopped
- 1 tablespoon red onions chopped
- 1/2 cup shredded mozzarella cheese divided in half
- 1 tablespoons parsley chopped, for serving
- Cherry tomatoes sliced, 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
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
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