Divas on a Dime: Breakfast Boats Make Brunch Easy | Culture & Leisure
Do you know why we love brunches so much? Because they are so versatile. They work for breakfast, brunch, lunch or breakfast for dinner. Plus, most are easy to prepare and very inexpensive, making them perfect for stress-free parties or a lazy Sunday at home.
This breakfast-boat technique is especially drool-worthy. If French toast and quiche had a loving child, it would be a breakfast boat. Basically, you bake a quiche in a loaf of bread. Along with the savory and savory sausage, the eggs soak in the bread as it bakes, creating a custard while the bread crust becomes crisp and crisp. It’s just crazy delicious. It smells great during cooking and looks beautifully rustic on a platter.
As with many ideas I share through Divas On a Dime, this is an adaptable technique rather than a one-size-fits-all recipe. You can adjust the ingredients to suit your family’s tastes, dietary needs, and most importantly, your budget.
A few things to know before making this recipe, bread sizes and shapes vary widely. This makes it difficult to come up with exact amounts to fill your bread or give absolute baking time.
You can use any type of unsliced bread (French bread, whole wheat, Italian bread) as long as the crust is, well … crisp. A day is better because it absorbs eggs better, is less likely to leak, and is very affordable. If you fill your bread with the egg mixture and it looks lean, add a few more eggs.
SAUSAGE AND VEGETABLE BREAKFAST BOAT
Yield: 4 to 6 servings Preparation: 20 minutes Cooking: 35 to 45 minutes
Serving breakfast in a bread boat is fun and a great way to upgrade your eggs for the price of a loaf of day-old bread.
- 1 loaf (16 ounces) french bread
- 1 pound of breakfast sausage
- 2 cups mixed vegetables, such as onion and peppers
- 8 eggs
- 1/4 cup half and half
- 1 cup grated cheese – cheddar or your favorite
1. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with foil. 2. Place whole loaf of bread, upside down, on baking sheet. Put it in the oven for 10 minutes to lightly toast the outside of the bread, set aside.
3. Meanwhile, in a skillet, cook and crumble the sausage until no longer pink.
4. Then add 2 cups of the vegetables to the sausage and sauté until tender. (I used 1/2 cup diced onion, red pepper, green pepper, and sliced mushrooms.) Let most of the liquid from the vegetables cook, so the mixture is not damp. Remove from the heat and let cool slightly.
5. Whisk together eggs and half and half until combined.
6. Using a serrated bread knife, horizontally slice the top inch of the loaf of bread. Remove most of the center of the bread. Keep at least an inch from the sides to avoid damaging the outer crust. (Make breadcrumbs with the bread you remove.)
7. Pour sausage and vegetable mixture into bread, distributing evenly, and top with cheese. Slowly pour the egg mixture over the sausage and let it percolate down.
8. Bake immediately for 25 to 45 minutes. This is done when the internal temperature reaches 160 F.
TRICK: For more variety, swap out different meats, vegetables and cheeses to vary the flavors. If you have about 4 cups of “goodies” in total, proceed as directed.
Here are a few more ideas:
Quiche Lorraine -– bacon, onion and Swiss cheese.
Tex-Mex – hamburger seasoned with tacos, green peppers and pepper jack cheese.
Italian – Italian sausage, peppers, onion and mozzarella.
Patti Diamond is the Recipe and Content Creator for Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at [email protected]
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