Sausage and cheese egg boats


Does breakfast or brunch always have to look the same? Absolutely not! Bring a little freshness into your kitchen and try this interesting casserole recipe. It is nutritious and looks so inviting!


  • 1 pound of breakfast sausage
  • 1 loaf of Cuban, French or other boat-shaped bread
  • 2 cups grated cheddar jack or Mexican blend cheese, divided
  • 6 large eggs
  • 1/3 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup finely sliced red bell pepper
  • 1/4 cup thinly sliced spring onion

Method of preparation:

Preheat the oven to 350°F (175°C).

In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain any excess fat and set aside.

Slice the bread in half lengthways to make two ‘boat’ shapes. Using a spoon, scoop out the centre of each half, leaving about 1 inch of rim around the edges.

Spread 1 cup shredded cheese evenly into the hollowed out bread boats.

In a mixing bowl, whisk together the eggs, heavy cream, salt and pepper until well combined. Stir in the cooked sausage, chopped red pepper and sliced spring onion.

Pour the egg mixture evenly into the prepared bread boats.

Sprinkle the remaining 1 cup grated cheese over the top of each boat.

Place the filled patties on a baking tray and place in the preheated oven.

Bake for 25-30 minutes or until the eggs are set and the cheese is melted and bubbly.

Remove from the oven and leave to cool for a few minutes before slicing into individual portions.

Serve the sausage and cheese egg boats warm, garnished with sliced spring onion if desired.

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