Sausage and Cheese Egg Boats

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 pound breakfast sausage

1 loaf Cuban bread, French loaf

2 cups shredded Cheddar

6 large eggs

1/3 cup heavy cream

1 teaspoon kosher salt

1/2 teaspoon pepper

1/3 cup red bell pepper

1/4 cup green onion

Directions

Preheat the oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with parchment.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain any excess grease; set aside to cool slightly.

Using a serrated knife, trim off the top layer of bread to expose the inside. Create a well for the fillings by removing most of the bread on the inside. Place 3/4 cup cheese along the bottom of the bread; place bread on the prepared baking sheet.

Whisk eggs, cream, salt, and pepper together in a large bowl until well blended. Stir in cooked sausage, bell pepper, green onions, and remaining cheese; pour mixture into prepared bread loaf.

Bake in the preheated oven until eggs are set, 35 to 40 minutes. Let stand 5 minutes before slicing and serving.

Nutrition

• Calories: 731 kcal
• Total Fat: 45 g
• Saturated Fat: 19 g
• Unsaturated Fat: 0 g
• Cholesterol: 303 mg
• Sodium: 1618 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 38 g