Stuffed Breakfast Boats

  • Author: The Kitchen Whisperer

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  • 46Soft ‘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
  • 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


  1. Preheat oven to 350F, middle rack.
  2. Line a baking sheet with foil.
  3. With a knife, cut down the middle of each roll (almost making football shape, careful not to slice through the bottom. Essentially think of how a canoe looks. You want your roll to look like that.
  4. Hollow out each roll, leaving 1/2 inch of bread in the bottom and on the sides.
  5. Place the eggs, half & half, salt and pepper into a mixing bowl whisking together until light and airy (you want to see bubbles).
  6. To the bottom of each boat add 2 tablespoon of cheese.
  7. Remove 2 tablespoon of bacon and evenly divide the rest on top the cheese in the boats.
  8. Divide the mushrooms on top of that.
  9. To the eggs add 1 cup of cheese and the green onions.
  10. Mix to blend.
  11. Pour the mixture into each boat trying to evenly disperse the cheese and onions.
  12. Bake for 18 minutes and remove from the oven (don’t worry, they aren’t quite done yet).
  13. Top with the remaining cheese and bacon.
  14. 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.
  15. Allow to cool for about 6-7 minutes before cutting otherwise it’ll be too ‘moist’ and hot and may collapse.


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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