Cheesy Egg Boats

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  • 310 cal
  • 14g fat (7g sat)
  • 155mg chol
  • 730mg sodium
  • 30g carb
  • 1g fiber
  • 2g sugars
  • 17g protein


  • 1 baguette
  • 3 eggs
  • 2 tablespoons whole milk
  • 1 1/4 cups shredded cheddar cheese
  • 2 1/2 tablespoons pickled or roasted peppers, drained and finely chopped
  • 1 tablespoon chopped chives
  • 1 to 3 pinches cayenne pepper (optional)
  • Salt and pepper, to taste


Preheat oven to 350° F. Line a baking sheet with parchment paper.

Make a v-cut the length of the baguette, being careful to leave the ends intact. Remove v-shaped bread from baguette and set aside for another use. Gently hollow out baguette, being careful to not cut through the bottom or sides, so you have a long, skinny bread bowl to fill with the egg mixture. Place baguette on the prepared baking sheet.

Beat eggs in a bowl and add milk, beating until completely combined. Stir in cheese, peppers, chives, cayenne, salt and pepper. Slowly pour egg mixture into prepared baguette, using a spoon as needed to spread cheese and peppers evenly along the length of the bread.

Bake for 25 to 35 minutes, until the filling is completely set and the cheese is light brown in places. Let cool for 3 to 5 minutes, then slice into 1-inch segments and serve.

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