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Pages home about me out & about Wednesday, January 9, 2013 egg boats I'm back to my normal routine after being on vacation over Christmas for two whole weeks visiting my family in California. Every morning I was at my parents house, I'd toast a slice of sourdough and top it with pastrami and Havarti for breakfast. I can't tell you how much I loved being able to sit and enjoy a hot breakfast with a fresh cappuccino on a weekday! But now that I'm back at work, I rarely make time to fix myself breakfast during the week so I save all my breakfast cooking (and mimosa drinking) for the weekends. These egg boats are a new breakfast favorite because they literally take less than five minutes to prep. Sourdough baguettes filled with sausage, eggs and lots of cheese, baked until hot and toasty... so so good! Sausage Egg Boats Makes 4-6 servings Ingredients: 4 demi sourdough baguettes (I found them in the bakery section of the grocery store) 1 (7 ounce) package of Jones All Natural Golden Spicy Pork Sausage Links 8 eggs ½ cup heavy cream 8 ounces pepper jack cheese, grated 3 green onions, thinly sliced salt and pepper, to taste  Directions: Preheat oven to 350 °  F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.  Recipe inspired by Spoon Fork Bacon Disclaimer: this recipe was developed by me for Jones Dairy Farm, all opinions are my own.  Posted by dinnerordessert Email This BlogThis! Share to Twitter Share to Facebook Share to Pinterest 134 comments: Erin @ The Spiffy Cookie January 9, 2013 at 9:44 AM Mmm I have wanted to make egg boats for a long time. IDK what I am waiting for!

Reply Delete Replies dinnerordessert January 10, 2013 at 9:46 PM Let me know what you think!!

Delete Anonymous July 30, 2014 at 1:08 PM Thank you for this recipe. It was delicious! I made a few mods because I used a larger loaf of sourdough and used more eggs and cream and added 2 tablespoons of Bisquick to the egg mixture. I wrapped the loaf in foil and left the top open over the eggs. I also upped the heat to 365 and cooked it for 50 minutes. Let it rest 15 minutes and yum!! We devoured it standing around the cutting board!

Delete Anonymous April 8, 2015 at 5:53 PM So - you are saying you didn't make the recipe.

Delete toomuchsausage August 11, 2015 at 11:00 AM lol

Delete Maija Shelley September 15, 2015 at 11:13 AM That's exactly what I was thinking!

Delete sgtcook1 March 19, 2016 at 8:48 PM While the original recipe is creative, recipes are guidelines and more often than not inspire others to apply their own creative touches. As the saying goes, to each their own. Sourdough Western omelets or someone might want to make a sourdough eggnog omelet. Never be afraid to explore the possibilities.

Delete Laguna Lady 417 July 2, 2016 at 7:14 PM My son is a chef and we were just laughing about how people do this! Say they loved the recipe and all they did was blah, blah, blah and the end result is nothing like the original recipe! Cracks us up! Hey, whatever floats your boat...

Delete Reply Deukap January 14, 2013 at 6:32 AM Wow. this pic looks amazing and I love the creativity in this recipr. Absolutely eyecatcher for next sunday breakfast!

Reply Delete Anonymous March 3, 2013 at 10:02 AM Perfection! Big hit for this mornings Sunday breakfast. Thanks so much!

Reply Delete Anonymous June 23, 2013 at 6:48 AM Fantastic! My husband requested them for a 2nd meal. :)

Reply Delete Debbie Powell July 7, 2013 at 10:10 AM What do you do with the bread you pulled out?

Reply Delete Replies Anonymous July 7, 2013 at 8:08 PM U could make bread crumbs, or dust them with sugar and butter.

Delete Anonymous July 29, 2013 at 10:12 PM great idea!

Delete Anonymous March 25, 2014 at 5:46 PM save for dressing, bread pudding, feed birds/ducks, Make baked french toast (yum)....look up recipe on internet and use bread pieces instead of slices of bread it calls for....., use in breakfast casseroles

Delete Anonymous March 15, 2016 at 11:22 AM Please don't feed bread to birds, they can't digest it, it gives them diarrhea and is of no nutritional value. It fills them up without contributing anything to their diet. Yes, they love it, but bet kids would eat cookies all day long if you let them too!

Delete Anonymous September 13, 2016 at 12:39 PM Just eat it. I've been feeding bread to birds since I was a kid with my dad and now I take my girls to feed Ducks. Sorry birds...perhaps I'll feed then pepto...lol...just kidding

Delete John Herman II October 5, 2016 at 4:17 PM Grandmother used to make things similar. What a baker she was. Anyhoot, I much enjoyed the recipe. As for the bread taken out. Each time my wife surprises me with her uses. First it was cut up and used on salads. Then it was used in Bread Pudding with an Apricot Brandy glaze. Then there was the Cheesey-Beer dip.. AnyHoot, It was good. Thanks.

Delete Reply dstephan July 17, 2013 at 8:17 PM How do you keep the bread from burning while the eggs cook?

Reply Delete Replies Anonymous July 29, 2013 at 10:11 PM Foil?

Delete braintumor600 November 26, 2014 at 11:36 AM Don't worry... They won't burn.....

Delete Reply Anonymous July 20, 2013 at 1:34 AM What kind of heavy cream did you use? Can you give me an example for one?

Reply Delete Replies Carol Macey August 20, 2013 at 2:47 PM You buy Heavy Cream in the dairy department of your market. Any kind is fine. Might also be called Whipping cream.

Delete John Herman II October 5, 2016 at 5:00 PM Bring help because its Heavy Cream..

Delete Anonymous April 21, 2017 at 3:37 PM Hahaha

Delete Reply Anonymous July 26, 2013 at 1:29 PM How exactly do you cut them to serve? Also, how do you eat them, with a fork or with your hands?

Reply Delete Replies Anonymous September 29, 2013 at 10:17 AM However you would like, I guess.

Delete braintumor600 November 26, 2014 at 11:40 AM I took a sharp paring knife a cut a V in the top, pulled out a bunch of the insides, try not to cut to bottom, and poured the mix in.....very simple

Delete braintumor600 November 26, 2014 at 11:42 AM Eat with your hands, but stand by with the fork for anything that falls out

Delete Reply Pamela Mosher July 29, 2013 at 9:29 PM Can milk be used instead of heavy cream, perhaps a 1/4 cup? I have everything else, missed the cream!

Reply Delete SavageJeep July 30, 2013 at 8:40 PM Needs a dense bread. I tried with lighter french loaf because I'm not a huge fan of sourdough. The bread absorbed too much of the liquid. Still very tasty but I also added some salsa and fresh herbs to the egg mixture.

Reply Delete Replies Anonymous November 15, 2013 at 3:49 PM Because salsa can add a lot of moisture in itself, try using pico de gallo. :)

Delete Rob Green July 14, 2015 at 9:34 PM Another tactic is to line the bread with slices of cheese to keep the eggs from soaking into it too quickly.

Delete Janet Harrison June 23, 2016 at 12:35 PM This comment has been removed by the author.

Delete Reply Anonymous September 28, 2013 at 10:09 AM I don't like anything that will seem uncooked so I cook the sausage, eggs and other ingredients and spoon it into the bread boat and then put it into the oven. That way I know it will be completely cooked and not runny. I am also able to use the French bread that I like so much and it won't be soggy.

Reply Delete Replies Anonymous March 7, 2015 at 9:19 PM That is really not making the recipe. adding or taking away an ingredient is one thing to completely transform it into scrambled eggs is another. It won't really be baked eggs since they are already cooked.

Delete Anonymous February 4, 2016 at 3:36 PM Absolutely right!

Delete Quintin Okonzak March 19, 2016 at 3:26 PM soft scramble egg first, mix in sausage and fill warmed bread bake until hot, away from heat source,(top rack of oven) bottom rack if broiling!

Delete Reply Louis Szuch September 28, 2013 at 10:40 AM Suggestion: You can use Jimmy Deans Turkey Sausage Crumbles (already cooked) and egg beaters to make it a bit healthier. Great recipe though

Reply Delete Replies Nicki Morris November 17, 2013 at 1:45 AM I love the Jimmy Dean turkey sausage products!

Delete Anonymous February 24, 2016 at 8:59 AM Louis, eggbeaters are not healthier than real eggs. In a study of mice, one group was given eggbeaters only and the other group was given real eggs only. At the end of the study, the group given the eggbeaters had all died. The group given real eggs were all healthy.

Delete Anonymous February 24, 2016 at 12:49 PM Sounds like a very interesting study, I'd love to read more. Could we get a citation there?

Delete Reply Anonymous September 28, 2013 at 3:46 PM My husband loves bacon and egg pies but I don't care for the crust so this would be a nice change.

Reply Delete Anonymous October 3, 2013 at 10:02 PM I was thinking about making it with pizza ingredients instead of breakfast food...won't know until I try I guess - looks yummy though

Reply Delete Pnina October 10, 2013 at 4:29 AM How long does this keep fresh for? Do you think I could make it a day before I serve it?

Reply Delete Replies Anonymous November 22, 2013 at 11:48 PM I was just going to ask the same question. Maybe individually wrapped in foil and refrigerated the night before and then popped in the oven the next morning?

Delete Carol August 12, 2014 at 5:58 PM If you put the egg mixture in the night before, you would have a soaked soggy mess in the morning. Sorry, you can not prepare these ahead. However, you could pull out the bread insides, cook the sausage in crumbles, and then in the morning, all you need is mix the insides and pour in. It would take all of 2 shakes! I think it would be easy as pie. I would prepare them ON the baking sheet and then just stick them in the oven.

Delete Reply Anonymous October 30, 2013 at 4:45 PM Could these be frozen?

Reply Delete mles November 24, 2013 at 12:25 PM I used the bread pulled from the inside to make croutons. I just tossed small pieces of the bread with olive oil and Italian seasoning. Then I cooked them at the same time as the egg boat for 15 minutes.

Reply Delete Karen Rae November 30, 2013 at 11:52 AM could I bake these in ramekins instead of bread and use the same bake time?

Reply Delete Glenda December 4, 2013 at 2:17 AM My family would flip for these! Will have to make some of my homemade baguettes and give them a try!

Reply Delete laurenelizabeth822 January 2, 2014 at 11:57 PM Could I use any kind of shredded cheese or sausage??

Reply Delete Replies Stephanie Perdomo February 17, 2014 at 6:04 PM I would imagine you could use whatever sausage and cheese you prefer. I don't like spicy sausage so I used regular.I also opted for a mixture of shredded Colby jack and cheddar as that was what I had only hand.

Delete Reply Sophia Evans February 19, 2014 at 6:12 PM This is such a great post, those egg boats look completely delicious! I would have loved to have those on my camping trip last week. We got rained on, and so it was cut short. Thankfully we had tarps, so we could enjoy ourselves for a little while, but those egg boats, heated up, snuggled in the tent would have made the camping trip perfect! Save for next time I guess! Poly Tarps

Reply Delete Anonymous February 20, 2014 at 8:05 PM Im in the middle of making these.... so far 35 minutes and its still runny. There has to be a trick?

Reply Delete Tamara Kling March 14, 2014 at 2:36 PM My eggs were runny and wouldn't cook either, meanwhile the bread over cooked and got hard and too crispy. total fail! plus i was having company for breakfast...embarrassing! I had to scoop out all the egg mixture and throw it in a frying pan to save the day.

Reply Delete Replies Risa firefly September 10, 2015 at 11:03 AM Quick Trick, I popped it into the microwave for a few secs and then in the oven.. It was Scrumptious!!!

Delete Reply Rebecca Roby April 21, 2014 at 6:15 PM Why does no one ever reply to the issue of the eggs not getting done and the bread over cooking...? I've seen this question on every recipe I can find and no one answers it. This would be absolutely delicious if the eggs would cook and the bread wasn't rock hard...

Reply Delete Replies Anonymous May 7, 2014 at 7:06 AM Follow the directions! I'll just bet none of you that had runny eggs didn't let it sit for 10 minutes, that finishes the cooking!!! Mine were perfect and everyone loved them!!

Delete Anonymous August 5, 2014 at 5:33 PM The eggs really do not need milk/cream. I make scrambled eggs with just a little butter and the eggs...no milk. Tastes the best, I feel.

Delete halfbrain March 15, 2016 at 2:23 PM ha. Don't be rude. I left mine in a few extra minutes because I was busy and the eggs were still runny.

Delete Anonymous March 21, 2016 at 12:08 PM What if you put foil around the bread loaf and lined the inside of the loaf with cooked slices of bacon before you pour in the egg stuff. That should work and taste great.

Delete Reply Jodi Roy April 30, 2014 at 7:14 AM Scrumptious! Many comments on the bread that is removed and the liquid state of the final product. Answer? tear up the bread and put into mixture. Let mixture set in fridge over night giving bread time to soak up the egg. Bake about twenty minutes...perfecto! Thanks for sharing the recipe-

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Reply Delete Replies Anonymous March 7, 2015 at 9:30 PM wrong post...weird too!

Delete Reply Anonymous May 27, 2015 at 9:04 PM I couldn't find the mini baguettes or sourdough bread so I got two larger French bread loaves that are oval shaped. Do you think I can still follow the recipe in terms of the measurements of the other ingredients and the cooking time?

Reply Delete Anonymous August 17, 2015 at 1:43 PM can i keep them in the fridge or freezer and reheat them in the morning?

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Reply Delete Lisa Andres October 18, 2015 at 8:54 AM I have made this..very good! ! I have used everything baguettes...so good!!

Reply Delete Lisa Andres October 18, 2015 at 8:54 AM I have made this..very good! ! I have used everything baguettes...so good!!

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Reply Delete Anonymous January 16, 2016 at 3:26 PM This sounds awesome. I am going to try and freeze for hubby's breakfast he takes to work. Thank you b for the idea! As for people changing the recipes, why do you care or comment? If you don't like it don't do it!

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Reply Delete Anonymous March 4, 2016 at 8:24 PM How about laying bacon inside the bread before putting the egg mixture?

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