egg boats

I'm back to my normal routine after being on vacation over Christmas for two whole weeks visiting my family in California. Every morning I was at my parents house, I'd toast a slice of sourdough and top it with pastrami and Havarti for breakfast. I can't tell you how much I loved being able to sit and enjoy a hot breakfast with a fresh cappuccino on a weekday! But now that I'm back at work, I rarely make time to fix myself breakfast during the week so I save all my breakfast cooking (and mimosa drinking) for the weekends. These egg boats are a new breakfast favorite because they literally take less than five minutes to prep. Sourdough baguettes filled with sausage, eggs and lots of cheese, baked until hot and toasty... so so good!

Sausage Egg Boats

Makes 4-6 servings

Ingredients:

4 demi sourdough baguettes (I found them in the bakery section of the grocery store)

1 (7 ounce) package of Jones All Natural Golden Spicy Pork Sausage Links

8 eggs

½ cup heavy cream

8 ounces pepper jack cheese, grated

3 green onions, thinly sliced

salt and pepper, to taste 

Directions:

Preheat oven to 350° F.

Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve. 

Recipe inspired by Spoon Fork Bacon

Disclaimer: this recipe was developed by me for Jones Dairy Farm, all opinions are my own.