Transform leftover hoagie rolls into one of the best breakfast stuffed boats. Everything you love about an omelet but baked inside a toasted hollowed-out bread boat.
I remember having these once at my grandma’s house when I was wee little. I think she just cracked the egg in the bread and cooked it that way. I figured I would tweak her recipe and give it a try.
What do you think? Do you think I knocked it out of the ballpark and made my Grandma proud?
Yeah, I think she’s up in heaven right now with her pink and purple hair (yes, my grandma ROCKED the pink and purple hair!), cruising in her candied apple red souped-up Chevy Nova grinning from ear to ear seeing me reinvent her recipe.
Since she would just crack a whole egg and put it in the bread I wanted to go more omelet-like. By the way, that whole egg way is AWESOME as I cook mine just until the whites are set and the yolk is runny. It’s friggen incredible when you first cut into it and that yolk just pours out all into the bread. YUM!
With this recipe, I went with the ingredients I had on hand. The beauty of this recipe is think of it as a fridge-cleanout.
Hollow Out The Bread
Now the trick to these is hollowing out the bread like a canoe but ensuring you leave about 1/2-3/4″ depth of bread on the sides and bottom. Any less and you run the risk of it leaking out.
The easiest way to do this is:
- Cut the top and then 2 rainbows on each side of the cut, connecting then.
- Gently pull that bread out and hollow it out as you go.
- The hollowed-out bread you can discard (but why! Use them to make bread crumbs or as a stuffing. Just freeze it!).
Make the Breakfast Boat
You can read exactly how to make it in the recipe card below but I did want to mention one very important tip:
You must let these rest after they finish baking. If you cut them immediately, the egg mixture, while cooked through is still way too hot and “wet”.
If you cut it, it will just fall apart. Now it’s still edible but nowhere near pretty.
Make Ahead
So you’re probably wondering if these hold up; can you make them the day before?
Yep! I made a few of these and once cooled, wrapped them in plastic wrap and placed them in the fridge. A few days later I took one out, unwrapped and reheated it in the oven at 350F for about 5-10 minutes and it was just as amazing as day 1.
Can I Freeze These?
I’m not sure about freezing. Eggs, when frozen, tend to get funky. I would advise against it but if you try it and it works, please share your tricks for all of us to know!
As for the type of bread you could use I’d say the sky is the limit. Sourdough bread bowls would be awesome as well come to think of it!
The Best Breakfast Stuffed Toasted Bread Boats
Transform leftover hoagie rolls into one of the best breakfast stuffed boats. Everything you love about an omelet but baked inside a toasted hollowed-out bread boat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: breakfast, brunch, leftovers, fridge cleanout
- Method: oven, grill
- Cuisine: breakfast, brunch, leftovers, fridge cleanout
Ingredients
- 4 – 6” Soft ‘n Chewy Hoagie Rolls
- 5 XL eggs
- 3/4 cup half and half (or whole milk)
- 6 slices crispy bacon, rough chopped
- 1 cup button mushrooms, rough chopped *can be omitted if you don’t like it
- 4 green onions, whites and green parts cut
- 1 1/2 cups white cheddar, Dubliner or fontina cheese (your choice), divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F, middle rack. Line a baking sheet with foil.
- With a knife, cut down the middle of each roll (almost making a football shape, careful not to slice through the bottom. Essentially think of how a canoe looks. You want your role to look like that. Hollow out each roll, leaving 1/2 inch of bread in the bottom and on the sides.
- Place the eggs, half & half, salt, and pepper into a mixing bowl whisking together until light and airy (you want to see bubbles). To the bottom of each boat add 2 tablespoons of cheese. Remove 2 tablespoons of bacon and evenly divide the rest on top of the cheese in the boats. Divide the mushrooms on top of that. To the eggs, add 1 cup of cheese and the green onions. Mix to blend.
- Pour the mixture into each boat trying to evenly disperse the cheese and onions. Bake for 18 minutes and remove from the oven (don’t worry, they aren’t quite done yet). Top with the remaining cheese and bacon. Pop it back in the oven and cook for an additional 5-8 minutes or until the cheese is melted, the bun is golden brown and the filling is puffy and set in the center.
- Allow to cool for about 6-7 minutes before cutting otherwise it’ll be too ‘moist’ and hot and may collapse.
Notes
You can mix up your fillings however you want. Go all veggie, add all meats, Tex Mex… Share how you made yours!
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