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Breakfast / Brunch

Egg Boats with Bacon, Avocado & Tomato

Everyone deserves a hearty breakfast that will carry them through to lunch, and these egg boats are just the ticket. Filled with crisp bacon, avocado, and fresh tomatoes, you'll be hard pressed to go back to cereal.


Makes 4 servings

Total Time

about 45 minutes + cooling

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Test Kitchen Tip

These boats are great to bake and take because they're great served at room temperature. Just prep the ingredients the night before you want to eat these, then assemble and bake them before heading out the door.


Preheat oven to 400°. Line a baking sheet with parchment.

Beat cream cheese and Parmesan in a bowl with a mixer until smooth. Add eggs, milk, salt, black pepper, nutmeg, and cayenne; beat until combined, then stir in scallions.

Cut tops of baguettes in the shape of a football (wide in the center with tapered ends), then scoop out the bread in the center (and reserve for bread crumbs). Set baguette boats on prepared baking sheet and brush insides lightly with reserved drippings.

Fill baguette boats halfway with egg mixture, then divide avocado, bacon, and tomatoes among boats; top with remaining egg mixture.

Bake Egg Boats until filling is set, 2530 minutes; let cool 510 minutes before serving.

Nutritional Facts

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  • Average: 5.00
  • Standardized Average: 5.00
    This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 22.19. If we pin the population average to 3 (define 3 as the new 22.19) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 5.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
  • Median: 5
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  • Mode: 5
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  • Standard Deviation: None
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May 20, 2020, 11:46 a.m. Edited Edit Delete

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