While the ingredients for breakfast sandwiches have been common elements of breakfast meals in the English-speaking world for centuries, it wasn’t until the 19th century in the United States that people began regularly eating eggs, cheese and meat in a sandwich. The first known published recipe for a ‘breakfast sandwich’ appeared in an 1897 American cookbook.
‘Baked egg boats’ became popular almost a decade ago and have been duplicated in many ways ever since! Basically, a quiche that uses a hollowed-out baguette as its base instead of a buttery pie crust. The egg filling is poured into the hollowed-out baguette and baked until the eggs have set, and the baguette is toasted.
This breakfast recipe can be scaled up to feed a larger crowd and is also very portable with endless variations and possibilities! It’s a simple, versatile breakfast at its best!
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- 2-7-inch French baguettes
- 2 large eggs
- 2 Tbsp 1/2 & 1/2 cream OR milk
- 3/4 cup cherry tomatoes, halved
- 3 green onions, sliced
- 100 gm cheese, shredded I prefer the Mexican Fiesta cheddar.
- 100 gm lean bacon, cooked & chopped
- 1 tsp oregano
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
Ingredients
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- Preheat oven to 325 F.
- With a knife, cut out the middle of each baguette, making sure not to cut through the bottom. Take the cut part out. You should end up with a boat-like shape. The empty space should be deep enough & wide enough for filling.
- Place baguettes onto a baking tray lined with baking parchment. Set aside.
- In a mixing bowl, beat the eggs with a fork. Add in cherry tomatoes, green onion, half of the shredded cheese, bacon, salt, pepper and oregano. Mix well. Pour the mixture into the hollowed-out center of both baguettes.
- Transfer the tray into the oven & bake at 325 F. for 30 minutes or until eggs are set & puffed. Remove from oven & sprinkle with the remaining cheese. Bake for another 5 minutes.
- Allow to cool for a few minutes before serving.
