Baked Bacon Egg And Cheese Bread Boat

This scrumptious Baked Bacon Egg and Cheese Bread Boat features cooked bacon, eggs, and bell peppers with lots of cheese to hold it all together. Bake it then slice and serve for a delicious start to the day.

Easy Baked Bacon Egg and Cheese Bread Boat Recipe

The Italian loaf that I used for this bread boat was in a bargain bin today at my local market. It was only pennies compared to the regular pricing and since I was making “breakfast for dinner” and planning on using it immediately it was perfect timing and budget friendly, too. The sky’s the limit with variations as you can imagine, and the choice of ingredients such as cheese or protein is completely up to you. For these types of dishes, I tend to use whatever cheese I have on hand. Assemble it in advance and chill, then it’s ready to pop into the oven when you’re ready to eat.

How to Make the Best Baked Bacon Egg and Cheese Bread Boat Recipe

The first time I made this the “oohs” and “aahs” confirmed the flavor combo was a winner. No utensils are needed just pick a piece or two, and enjoy. I mean you gotta love anything that allows you to eat the bowl, right?

• Ingredients you’ll need to make this homemade Baked Bacon Egg and Cheese Bread Boat: One large loaf of fluffy Italian bread, large eggs, crumbled bacon, red bell pepper, green bell pepper, green onions, salt, black pepper, butter, grated Parmesan cheese, half and half or heavy cream, shredded colby jack or cheddar cheese.
• Kitchen gadgets you’ll need to make this bread boat recipe: A sharp knife and chopping board, a whisk, measuring cups and spoons, a large baking pan, skillet, cheese grater and mixing bowl.
• When hollowing out the loaf be careful not to remove too much of the interior or it will compromise the stability of the loaf when you add the filling.
• I like using a fat fluffy Italian loaf allowing me to make wide slices across and then cutting it through the middle to stretch it just a little further and make more servings.
• This loaf was around 6-inches wide and 14-inches long. The servings can vary depending on the shape and length of the bread used.
• You can gently reheat leftovers in single portions in the microwave as well.  If you have any leftovers.
• I serve this for breakfast, brunch or breakfast for dinner any day of the week.
• Store leftover Bacon Egg and Cheese Bread Boat chilled in the refrigerator for up to 3 days.

More Southern Style Bread Recipes to Make

Those inexpensive loaves of fluffy Italian and French bread at the grocery store bakery have many uses. As do frozen or canned biscuits, crescent rolls and slider rolls. More easy bread recipes you may like to try:

• You may also like to try the recipe for my uber popular Bundt Pan Bacon Egg and Cheese Brunch Bread.
• A sweet version this Cinnamon Roll French Bread is a fan favorite.
• Inspired by my sons when they were little Giddy Up and Go Breakfast Cobbler.
• Cheesy Garlic and Herb Bread will go with most any meal as the bread of choice.
• The family will love this open faced Taco Stuffed Bread. 
• You may also like this recipe for Chicken Alfredo French Bread from The Gunny Sack.

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4.75 from 4 votes

Baked Bacon Egg And Cheese Bread Boat

Prep Time20 minutes mins

Cook Time30 minutes mins

Resting time5 minutes mins

Course: Breakfast, Main Course

Cuisine: American

Keyword: baked-bacon-egg-and-cheese-boat

Servings: 12 slices

Calories: 212kcal

Author: Melissa Sperka

Ingredients

• 1 1 lb Italian bread loaf (See Cook's Note)
• 1/2 medium red bell pepper diced
• 1/2 medium green bell pepper diced
• 1 Tbsp butter
• 3 green onion sliced
• 8 large eggs
• 2/3 cup heavy cream
• 2 Tbsp grated Parmesan cheese
• 1/4-1/2 tsp salt
• 1/4-1/2 tsp black pepper
• 6 slices bacon cooked and crumbled
• 1 1/2 cup shredded colby-jack or cheddar cheese

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Instructions

• Preheat the oven to 350°F and line a standard cookie sheet with parchment paper.
• Hollow out the center of the Italian loaf leaving at least 1-inch on each side and the bottom. Freeze the bread removed from the center and use for another dish. Place the hollowed out loaf onto the parchment. Set aside.
• In a skillet over medium-high heat melt 1 Tbsp butter. Add the diced peppers and cook for 2 minutes until softened. Add the sliced green onion. Season with salt and black pepper to your taste. Cook for 1 minute then remove from the pan to cool slightly.
• Whisk together the eggs, cream, grated Parmesan cheese, salt and black pepper until light and fluffy. Adjust the amount of salt and black pepper to your taste.
• Mix in 1 cup shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
• Pour into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
• Bake for 30 minutes or until set. Rest on the pan for 5 minutes then slice and serve.

Notes

The Italian loaf I used in the recipe was around 6-inches at it's widest and 14-inches long. Due to the width I was able to make wide slices across the loaf and then cut the loaf through the center from end to end yielding 12 pieces total. The amount of servings may vary due to the bread used.
Using a larger loaf? Increase to 10 large eggs and 3/4 cup heavy cream then proceed with the recipe as written.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 2g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 284mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 11mg | Calcium: 142mg | Iron: 1mg

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