Get ready to set sail on a sea of flavor with these irresistible cheese and bacon bread boats!
Imagine sinking your teeth into a crispy, golden baguette overflowing with a molten mix of cheese, smoky bacon, and creamy goodness.
Intrigued? Keep scrolling to uncover the simple steps and cheesy, bacon-y secrets to creating this culinary masterpiece!
Ingredients
Let's explore into gathering our ingredients for this yummy adventure – it's super easy, I promise! First, you'll need 2 ounces of diced bacon (because, bacon!). Get either two large or three small eggs. Two tablespoons of cream or milk are next. A pinch each of salt and pepper for seasoning is essential.
Grab two baguettes, each about 8 inches long – like mini bread canoes! It's similar to making a stuffed baguette according to this recipe I found. A tablespoon of melted butter is for brushing the bread to make it extra golden and tasty, but I use a cooking oil spray sometimes too.
If you're feeling fancy, get 2 tablespoons of chopped shallots, scallions, or jalapeños. Feeling herbaceous? Try some fresh herbs! Finally, you'll need ¼ cup of grated cheddar cheese – or another cheese that melts well because, melty cheese is the best, of course!
Instructions
Now that we have all of our ingredients ready, I'll walk you through the super simple instructions!
First, preheat your oven to 350F! While that's heating up, cook the diced bacon in a non-stick pan until it's lightly browned. Drain it on a paper towel–nobody wants greasy bread boats! Whisk together the eggs, cream, salt, and pepper in a jug. You can also bake the bacon in the oven like you would do when making potato skins.
Cut a "V" shape out of each baguette and pull out some bread, leaving about ½-inch thick base–we need room for filling! Brush the crust with melted butter–yum! Place the bread on a baking tray, then carefully pour half the egg mixture into each baguette. Let it soak in a bit, then divide the bacon and shallots between each. Sprinkle over half the cheese, saving the rest for the top–gotta have that cheese pull!
Carefully pour the remaining egg mixture, then top with the remaining cheese. Bake for 20-25 minutes, or until golden brown and the egg doesn't jiggle–we don't want any surprises! Serve them whole or sliced!
Recipe Notes
One thing I love about this recipe? It's so flexible! You could totally use one long baguette if you want. Plus, scaling it up or down is super easy—just make sure you've got enough filling and egg mix to fill that bread crevice.
This fab idea comes from Deliciously Declassified's Baked Egg Boats, so props to them! Want more filling ideas? I suggest yummy things like smoked salmon, ham, or drained canned salmon or tuna. Or, for a Mediterranean twist, try olives, sun-dried tomatoes, artichokes, or salami. Trust me, they are great additions!
And here's a cool trick: freeze them after baking! If you wrap them in foil, you can reheat them straight from frozen in your oven. But honestly? They're delicious even at room temp—just like a lil' quiche, but in a bread boat!
Short Recipe Version
Cheese and Bacon Bread Boats Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Serving Size: 6
Ingredients:
6 small bread rolls
1/2 cup shredded cheddar cheese
1/4 cup cooked bacon, crumbled
2 tablespoons butter, melted
1 tablespoon chopped chives (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Slice a lengthwise oval from the top of each bread roll and hollow out some of the soft bread from the center (save it for another use like breadcrumbs!).
- Brush the inside of each bread roll with melted butter.
- Fill each bread roll with cheddar cheese and crumbled bacon.
- Bake for 15-20 minutes, or until cheese is melted and golden brown.
- Garnish with chives (optional) and serve hot.
Nutrition Information (Per Serving – Estimated):
Calories: 250
Protein: 12g
Fat: 15g
Carbohydrates: 18g