Hello there! I’m here today with easy-peasy breakfast boats that are filled with all things delicious – cheese, sausage and egg among other things.

I have mentioned before that I am not exactly a morning person, so these come very handy in the mornings when you’re still in your pajamas trying to come with something easy, but delicious. The baking in the oven makes the outer bun so  tenderly crispy, while the inside is cheesy, eggy and sausagy (is that a word?). I like to chop some parsley and dill to the mix – I think it brightens and freshens up the flavor, but you don’t have to if you’re not a fan. .

Speaking of breakfast – we visited Seattle over the weekend with the kids and stayed at a hotel that served breakfast. My husband & I split the morning ‘chores’, so he went to get breakfast while I got the kids dressed and ready. As I was eating their microwaved (probably) scrambled eggs I couldn’t help but think of these Egg & Sausage Stuffed breakfast boats.

Bucket of lilies at the Pike’s Market. Seattle, OR. 2015

By the way, for those of you that are from Seattle area, what are the must-see spots there? It’s a ritual that we visit the Waterfront and the Pike’s Market, but what other places would you recommend we see next time we’re there?

A bouquet of dry flowers that I got from Pike’s Market. Seattle, OR. 2015

While at Pike’s market we used to always stop by the Piroshky’s place where they make handmade pirohky’s with all kinds of fillings, from salmon, to cheese, to potato to a dozen other kind of fillings. This time, as it was very hot outside we didn’t feel like eating food, but were extremely happy to find this place. Ellenos is located on the same side of the street as the Piroshky’s place, but on the corner of that building. They serve different flavors of Greek yogurt and  this was a great alternative to ice cream for us. I am sure it was no less fattening since I think this Greek yogurt is made with lots of sour cream or just straight up heavy cream, (the mouth-feel was very smooth with the slight tang of Greek yogurt) but hey it was totally worth it!

They let you try the different flavors before picking one so you can decide what you want. After sampling some of them, my favorite was the marionberry pie and passion fruit ones, while my husband chose raspberry. We bought a 1 lb container (it’s 5.99 per lb) and split it among ourselves. It was a perfect treat on a hot day!

We ended our family weekend getaway with a splurge at Daniel’s Broiler. This place was very highly recommended to us by my sister who said they had the best steaks she’s ever tried. At 60$ bucks a steak you wouldn’t expect anything less, would you?

Ribeye steak with parmesan mashed potatoes and asparagus. Daniel’s Broiler. 2015

I got myself a ribeye steak with Parmesan mashed potatoes and a side of asparagus, while my husband got a porterhouse steak with the same sides.

Porterhouse steak with parmesan mashed potatoes and asparagus. Daniel’s Broiler. 2015

The steaks arrived perfectly cooked to our liking, with a dollop of garlic & parsley flavored butter. Obviously the steaks were melt-in-your mouth tender and absolutely delicious, but for me the best part was the amazing seared crust on the outside of the steak and the melting garlic butter that was permeating each bite with the slight aroma of garlic.

Before seating their guests, the host explains how the steaks are seared in an 1800 degree broiler and finished off in the oven. The whole time I was eating the steak, I was thinking about where to get that 1800 degree broiler and which corner of my house would be best for it. I am kidding of course, but I do wish there was something else that could replicate the sear on those steaks available to a home cook.

Anyway, back to our Breakfast boats, you guys should make them! You’ll love them!

Egg & Sausage Stuffed Breakfast Boats

Yields: Four 6’’ egg & sausage stuffed breakfast boats

Ingredients:

• french bread style buns (any soft bakery bun will work) with the middle cut out
• eggs whisked
• half and half
• shredded cheese (cheddar, mozzarella, gouda, Gruyère – all will work)
• cubed or sliced sausage (can be replaced with cubed ham)
• chopped greens (parsley and/or dill)
• chopped sweet bell peppers
• Salt & Pepper

How to make Egg & Cheese Stuffed Breakfast Boats:

1. Prep: With a short sharp knife, cut out the top and then the middle out of each bun.
2. Whisk: Combine the whisked egg together with half and half and whisk until combined. Add half the cheese, half of the sausage, sweet bell peppers, chopped greens, salt, ground black pepper and stir to combine.
3. Fill: Place the hallowed buns on a baking sheet. Fill each hallowed bun with the egg mixture and sprinkle the tops with the remaining cheese, then sausage/ham.
4. Bake: Bake in a preheated to 350F oven for about 15+ minutes or until the filling in the middle no longer jiggles. I usually insert the knife in the middle and open it to see if the filling has cooked through. Depending on the size and depth of your buns, as well as the size of the hallowed out space the cooking time can increase or decrease. If the tops start to burn before the inside is cooked through, cover loosely with foil.
5. Serve: Before serving, allow to cool for about 10 minutes otherwise the filling will be too hot and can burn. Serve with fresh vegetables on the side.

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Egg and Sausage Stuffed Breakfast Boats

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Egg and Sausage Stuffed Breakfast Boats - an easy-peasy breakfast that is filled with all things delicious – cheese, sausage and egg.

Author: Marina | Let the Baking Begin!

Course: Breakfast

Cuisine: American

Keyword: breakfast boats

Calories: 608 kcal

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Ingredients

• 4 - 6 ’’ french bread style buns any soft bakery bun will work with the middle cut out
• 4 eggs whisked
• 1/4 cup half and half
• 1/4 – 1/2 cup shredded cheese cheddar, mozzarella, gouda, gruyere – all will work
• 1/2 cup cubed or sliced sausage can be replaced with cubed ham
• 2-3 Tbsp chopped greens parsley and/or dill
• 2-3 Tbsp chopped sweet bell peppers
• Salt & Pepper

Instructions

1. Prep: With a short sharp knife, cut out the top and then the middle out of each bun.

2. Whisk: Combine 4 whisked egg together with 1/4 cup half and half and whisk until combined. Add half the cheese, half of the sausage, sweet bell peppers, chopped greens, salt, ground black pepper and stir to combine.

3. Fill: Place the hallowed buns on a baking sheet. Fill each hallowed bun with the egg mixture and sprinkle the tops with the remaining cheese, then sausage/ham.
4. Bake: Bake in a preheated to 350F oven for about 15+ minutes or until the filling in the middle no longer jiggles. I usually insert the knife in the middle and open it to see if the filling has cooked through. Depending on the size and depth of your buns, as well as the size of the hallowed out space the cooking time can increase or decrease. If the tops start to burn before the inside is cooked through, cover loosely with foil.
5. Serve: Before serving, allow to cool for about 10 minutes otherwise the filling will be too hot and can burn. Serve with fresh vegetables on the side.

Nutrition Facts

Egg and Sausage Stuffed Breakfast Boats

Amount Per Serving

Calories 608 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 191mg64%

Sodium 991mg43%

Potassium 176mg5%

Carbohydrates 83g28%

Fiber 3g13%

Sugar 11g12%

Protein 24g48%

Vitamin A 543IU11%

Vitamin C 8mg10%

Calcium 59mg6%

Iron 28mg156%

* Percent Daily Values are based on a 2000 calorie diet.

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Bon Appetite!