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.
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.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 332mg 110%
Sodium 2331mg 97%
Carbs 124g 41%
*Percent Daily Values are based on a 2,000 calorie diet.