Bacon Egg And Cheese Bread Boat

This scrumptious Baked Bacon, Egg and Cheese Bread Boat is a hearty way to start the day! It’s loaded with crispy bacon, fluffy eggs, sweet bell peppers, and plenty of melty cheese, all nestled inside a crusty loaf of bread. Bake it until golden and bubbly, then slice it up and serve warm for a delicious, down-home breakfast everyone will love.

Easy Bacon Egg and Cheese Bread Boat Recipe

The Italian loaf I use for this bread boat is inexpensive, easy to find, and budget-friendly—perfect for feeding a hungry crowd without spending a fortune. The first time I served it, the oohs and aahs told me this combination of bacon, eggs, peppers, and melted cheese was a keeper!

This Baked Bacon, Egg and Cheese Bread Boat is just right for a lazy weekend breakfast, Sunday brunch, holiday mornings, or feeding a crowd. No plates or utensils are needed, just slice it up, grab a piece, and dig in. After all, who doesn’t love a breakfast where you get to eat the bowl?

And y’all, it’s easy to make this recipe your own. Swap the bacon for sausage or ham, add your favorite veggies, and use whatever cheese you have on hand. Assemble it ahead, refrigerate, and pop it in the oven when you’re ready to eat.

Key ingredients to make Bacon Egg and Cheese Bread Boat: (Scroll down for full printable recipe card and quantities.)

• Bread – One large loaf of fluffy Italian bread purchased at the grocery store bakery.
• Whole Eggs – Large eggs create the filling.
• Bacon – Crispy bacon for a smoky flavor.
• Bell Peppers – Red bell pepper and green bell pepper adds texture.
• Onion – Green onions for a mild onion flavor.
• Butter – Salted butter or unsalted butter for sautéing the veggies.
• Spices – Salt, black pepper and ground mustard enhances the taste.
• Cheese – A combination of grated Parmesan cheese and shredded colby jack cheese for a melty cheesy flavor.
• Liquid – Half and half or heavy cream thins the egg mixture and gives it a silky texture.

How to Make Bacon Egg and Cheese Bread Boat Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350°F and line a standard size cookie sheet with parchment paper.
• Prep the Bread – Hollow out the center of the Italian loaf.
• Saute Vegetables – Cook diced peppers and green onions with butter until softened. Season with salt and black pepper.
• Make the Egg Mixture – 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.
• Combine with Shredded Cheese – Mix in shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
• Assemble Bread Boat – Pour egg mixture into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
• Oven – Bake per the baking time in th recipe until set.
• Serve – Rest on the pan for 5 minutes then slice and serve.

Kitchen Equipment to Make Bacon Egg and Cheese Bread Boat Recipe

• Large skillet to fry the bacon.
• Baking sheet pan.
• Sharp knife and chopping board.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Cheese grater.
• Large bowl.

Recipe Variations, Tips and Substitutions

• Bread – You can use french bread or Italian bread. The fluffy Italian loaf I use in this recipe was around 6-inches at its 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 will vary due to the bread used.
• Adjust the Egg Custard Filling – If you find yourself using a larger loaf of bread, increase to 10 large eggs and 3/4 cup heavy cream then proceed with the recipe as written.
• Leave Buffer Around the Edge – When hollowing out the bread 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.
• Protein – You could use sausage or ham in place of bacon.
• Cheese – Use your favorite cheese to personalize! Mozzarella cheese, sharp cheddar cheese, Swiss cheese, gruyere or spicy pepper jack cheese.
• Peppers – You could use jalapeno or poblano pepper in place of green bell pepper for extra heat.

Storage and Leftovers

• Make-Ahead Tip – If you’re serving a crowd, you can assemble the bread boat ahead of time, cover it, and refrigerate until you’re ready to bake. That makes it especially handy for busy mornings when you’d rather visit with family than be stuck in the kitchen. Just pop it in the oven, bake until the eggs are set and the cheese is hot and bubbly, slice it up, and let everybody help themselves.
• Leftovers – Store leftover Bacon Egg and Cheese Bread Boat in an airtight container, wrapped in aluminum foil or plastic wrap, chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings gently in the microwave, in an air fryer or on a sheet pan in a 325 degree f oven until heated through.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

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.
• Pull apart Dollywood’s Famous Cinnamon Bread.
• 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. 
• Cheese Bread can be enjoyed as an appetizer or a side dish.
• You may also like this recipe for Chicken Alfredo French Bread from The Gunny Sack.

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Helpful Kitchen Items:

• Sheet Pans
• Measuring Cups and Spoons
• Rotary Cheese Grater
• Basting Brushes

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4.80 from 5 votes

Bacon Egg And Cheese Bread Boat

A hearty Southern-style breakfast bread boat loaded with bacon, eggs, peppers, and melty cheese, all baked inside a crusty bread loaf. Easy to make, easy to customize, and perfect for feeding a hungry crowd!

Prep Time20 minutes mins

Cook Time30 minutes mins

Resting time5 minutes mins

Total Time55 minutes mins

Course: Breakfast, Main Course

Cuisine: American, Southern

Keyword: baked-bacon-egg-and-cheese-boat, bread-boat-recipes

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
• 1/2-1 tsp salt
• 1/2-1 tsp black pepper
• 1/2 tsp ground mustard
• 6 slices bacon cooked and crumbled
• 1 1/2 cup shredded colby-jack or cheddar cheese

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 1/4 teaspoon each salt and black pepper, adjusting to your taste. Cook for 1 minute then remove from the pan to cool slightly.
• In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, remaining salt and black pepper with ground mustard until light and fluffy.
• To the egg mixture stir in 1 cup shredded colby-jack cheese, cooked peppers and onion and crumbled bacon by hand.
• Pour egg mixture into the hollowed out bread loaf. Sprinkle the remaining shredded cheese on top.
• Transfer to the oven and bake for 30 minutes or until the center is set when the pan is gently shaken.
• Rest on the pan for 5 minutes then slice and serve.

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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