Egg Meat Boat

 

3/21/2018 We love to play with our food! So we played with a rather long French baguette and eggs.

I cut the loaf into four equal parts and cut out the center of the loaf, pulling out more bread with my fingers. We set the bread boats on a cookie sheet.

Then we mixed together:

8 eggs

1/2 cup heavy whipping cream (because it makes everything better, but milk or half and half would work too)

Sausage (leftover patties cut up, but could add any kind of meat you have around the home)

8 oz package of sharp shredded cheddar cheese

4 green onions, chopped (because everything looks healthier if you add green)

salt and pepper to taste.

We poured the mixture into the bread boats, but had a lot of leftover mixture.

So we set two small glass containers on the cookie sheets and put the bread pulled from the middle of the boats into the glass baking dishes, topping with the rest of the mixture. Oh, I was happy to not waste any food and to have leftovers to microwave for the next day!

For lunch I topped it with some yummy cherry tomatoes.

Baked at 350 for 25 minutes; test for doneness with a knife. We had to bake the glass containers a little longer.

 

P.S. I thought I had another post with eggs in these small glass dishes, but it must not have made the move from the old blog. We like to make eggs in these containers and then individualize them by adding other things we like to our bowls. I had a lot of veggies and mushrooms. Hubby likes more bacon.