Egg Boat Breakfast

June 24, 2012 in Breakfast, Recipes

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I may have said it before, but I’ll say it again, I don’t like eggs. Scrambled I can handle as long as I have ketchup to cover the taste and some of the texture. I don’t want the girls to dislike eggs just because I do so every once in awhile we have them, or make something that they are the main ingredient in. A couple Sundays ago I made a special ‘egg’ breakfast and hoped that at least Hubby would like it so it wouldn’t be a waste if the rest of us didn’t like it.

Mix everything together.

Hollow out some buns.


  Scoop some of the egg mixture in to the buns, they will over flow while cooking, and some liquid will absorb into the bun.

Cooked until golden and firm.

I loved these! I can’t believe how good they were, everyone here loved them. We’ll be enjoying them again in the near future. :-)

*Update: These are still amazing! we have enjoyed them many times since making them the first time, and I love them just as much now as I did then. Not only are they great for breakfast, but the kids love them for lunch too.

Not only are they great with bacon but without, though the bacon is soo much better. They are also great with chucks of ham as well.

I hope you enjoy, from our breakfast table to yours.

Egg Boat Breakfast


  • 4 eggs
  • 1/3 cup of milk
  • 1 cup of chopped bacon
  • some green onion
  • salt & pepper
  • 1/2 cup cheese (your choice of kind)


  1. While waiting for the oven to preheat I cut the centers out of some homemade rolls.
  2. Place your rolls on/in an oven safe dish or pan and carefully pour your egg mix into them without overfilling them.
  3. Bake at 350 for 30-35 minutes or until the egg is fluffy.

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