I think Brunch is one of the most inspired meals out there  . . .  Why,  because I love breakfast, but unfortunately there is seldom time to sit and enjoy it they way I’d like  to-  so I love the opportunity to relax and savor the great flavor of breakfast with friends and family.  {I guess that’s why we will often have breakfast for dinner at our house.}

The upcoming holidays usually provide great opportunities for brunch.  These egg boats would be a wonderful addition to any brunch menu {see our recipe box for more yummy brunch suggestions}. 

Of course you can make them to taste – swap out the sausage for ham or bacon, replace the cheese with swiss or gorgonzola, and add mushrooms or any other veggie favorites.  These really are easy and delicious.  Try them at an upcoming holiday brunch . . . or better yet on a quiet weekend with your family!

Baked Sausage and Egg Boats

4 demi baguettes (about 6″- 8″ – I get mine from Sprouts)
5 eggs
1/3 cup heavy cream
1/4 pound sausage, cooked and drained
1/3 cup cheddar cheese, grated
2 green onions, thinly sliced
2-3 tablespoons bell peppers, diced small
salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Cut a deep “V” through the tops of each baguette until about 1/2 inch above the bottom.  Partially pull out the bread in the baguette.  Set aside.

Place the eggs and cream into a mixing bowl and lightly beat together.  Whisk in the remaining ingredients and lightly season with salt and pepper.

Divide and pour the mixture into each baguette boat and place onto a baking sheet.

Bake for 20-25 minutes or until golden brown, puffed and set in the center.  Season with additional salt and pepper if desired.

Allow to cool for about 5 minutes.  Cut  and serve on a platter or as individual servings.

Recipe adapted from Spoon Fork Bacon