Take your egg casseroles outside the square pan with this fun egg boat recipe. Crunchy bread holds a flavorful and irresistible egg filling. These will transform brunch!
This blog post is in partnership with Michigan Allied Poultry Industries. All opinions are my own.
When you think of brunch, what immediately comes to mind?
(Besides being the best thing ever.)
TONS of coffee….because even if I’m brunching, I still have toddlers.
But how about a great egg boat? I think this is what your brunch is missing. This was my first time developing an egg boat recipe, but let me tell you, I’m a believer. With egg casseroles, it’s all the same texture (kinda mushy, although absolutely delightful and something I would eat every single day of my life). But the egg boat offers an ultra crunchy outside with a soft, creamy filling. It’s the best of both worlds and is a game-changer for those of you who yearn for a variety of texture in your food.
This would also make a great breakfast for dinner, aka “brinner.” There’s no better way to help the kids recharge after big school days than with a nutritious dinner featuring eggs! One large egg boasts six grams of high-quality protein, no sugar and zero carbs—all for just 70 calories.
Eggs are an excellent source of choline, a nutrient kids need but often lack. Choline is essential for kids’ brain development and helps them retain information and concentrate in the classroom.
I went for a pretty classic combination for this egg boat – salty ham, leafy green spinach and sharp cheddar cheese. The addition of dijon mustard adds depth and a punch of flavor. I wish I was eating this right now, to be honest. Who wants to brunch with me? Any takers? In addition to this egg boat, I propose we dine on roasted broccoli quiche, citrus salad, and carrot cake muffins. We can sip on pear hibiscus brunch cocktails and easy hot chocolate.
Used in this recipe:
This fall, I’ve partnered with Michigan Allied Poultry Industries and experts from other top egg farming states to share easy dinner recipes to keep busy weeknights stress-free. Check out DishOnEggs.com for dozens of deliciously quick, family-friendly recipe ideas to add to your weekday dinner routine! Eggs aren’t just for breakfast—they add protein, flavor and texture to dinner dishes, too. From tacos and pizzas to salads and pasta, everything is better when you put an egg on it!
Did you know that Michigan is home to about 15 million egg-laying hens who lay more than 4.5 billion eggs each year! (4.5 BILLION!) Michigan’s egg farmers work hard 365 days a year to provide excellent care to their hens, protect the environment for future generations and ensure safe, nutritious, high-quality eggs they for families near and far.
- 1 large baguette (about 14-inches long and thick enough to cut a well in the middle)
- 4 ounces of ham, diced (about 3/4 cup)
- 1 cup chopped fresh baby spinach
- 5 large eggs
- 1/2 cup skim milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Dijon mustard
- 3/4 cup grated sharp cheddar cheese
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper.
- Cut a long well down the middle of the baguette. You want a good 3/4-inch or more of bread left on all sides after cutting out the well. Place baguette on baking sheet.
- Sprinkle ham and spinach evenly into the well.
- In a large bowl, whisk together eggs, milk, salt, pepper, and mustard until combined. Pour carefully into the well over the ham and spinach. If you have leftovers, discard. You don’t want the eggs to overflow.
- Sprinkle cheese evenly over the top of the eggs and bread.
- Bake for 35-40 minutes or until eggs are no longer runny in the center of the “boat.”
- Slice and enjoy immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loved these. The leftovers were a perfect on-the-go breakfast!
Changes I would make: None are necessary but I can’t wait to try new flavors or to try it with a whole-grain bread.
This content and recipe is in partnership with Michigan Allied Poultry Industries. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!