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.
Egg Boat Breakfast
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Mix all the ingredients together, minus the rolls of course.
Hollow out your buns, save the insides and make something later on with it.
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: Not only are they great with bacon but without, though the bacon is so much better. They are also great with chucks of ham as well. These are a great make ahead breakfast for the week ahead as well.
I hope you enjoy, from our breakfast table to yours.
- 4 eggs
- ⅓ cup of milk
- 1 cup of chopped bacon
- some green onion
- salt & pepper
- ½ cup cheese (your choice of kind)
- While waiting for the oven to preheat I cut the centers out of some homemade rolls.
- Place your rolls on/in an oven safe dish or pan and carefully pour your egg mix into them without overfilling them.
- Bake at 350 for 30-35 minutes or until the egg is fluffy.