Enjoy a mouthwatering breakfast with these Southwest Egg and Cheese Boats. Filled with eggs, cheese, and savory veggies, these boats are bursting with flavor. They are quick and simple to make, perfect for a busy morning. Serve them with salsa or sour cream for an extra kick. Whether you're hosting a brunch or looking for a satisfying breakfast, these Southwest Egg and Cheese Boats are a guaranteed hit!
Ingredients
- 4 mini baguettes
- 4 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced red onions
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F (175°C).
- Slice off the top of each mini baguette and scoop out the insides to create a hollow boat.
- In a skillet, heat the olive oil over medium heat. Add the bell peppers and red onions, and sauté until they are softened and slightly caramelized, about 5 minutes.
- Stir in the diced tomatoes and cook for an additional 2 minutes.
- Divide the vegetable mixture evenly among the hollowed-out mini baguettes.
- Crack an egg into each baguette boat, being careful not to break the yolk.
- Season with salt and pepper.
- Sprinkle shredded cheddar cheese on top of each boat.
- Place the filled baguettes on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Garnish with chopped cilantro.
- Serve hot and enjoy!
