Recipe: Sausage, Egg, and Cheese Bread Boats
Egg boats are the breakfast sandwich you wish you’ve been eating all along. This new take on the classic sausage, egg, and cheese mixes the trio into a custardy filling that’s baked together in a hollowed-out mini-baguette.
Think of these boats as breakfast sandwich meets quiche. It’s a combination that delivers the best of both worlds: the convenience and portability of a sandwich, plus the creamy egg filling that makes quiche such a treat. The baguette crisps up when heated, and the remaining inner layer of doughy bread soaks up the eggs.
And there’s no reason you shouldn’t enjoy this kind of meal on a weekday morning. This is the kind of sandwich that’s just as good eaten immediately as it is made in advance and stored in the freezer for the week ahead.
Make-Ahead Breakfast Sandwiches
Made in a big batch, these freezer-friendly breakfast sandwiches are your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings. Because you’re putting in the work to prepare breakfast in advance, you deserve to get the most out of your efforts. All these sandwiches will take you through well over a week of breakfasts.
demi-baguettes (each about 8 inches long)
- 1/2 teaspoon
- 1 cup
full-fat sour cream
- 12 ounces
breakfast sausage, cooked and crumbled
- 3 cups
shredded cheddar cheese, divided
scallions, green and white parts thinly sliced, divided
Arrange a rack in the middle of the oven and heat to 350°F.
Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside.
Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil.
Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese.
Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions.
Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving.
Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.
Make ahead: The sausage can be cooked and stored in a covered container in the refrigerator for up to 2 days until you're ready to assemble the egg boats.
Storage: The foil-wrapped egg boats can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.