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!

Course Breakfast, Main Course

Cuisine American, Southern

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

Prep Time 20

Cook Time 30

Resting time 5

Total Time 55

Servings 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.

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