These sausage breakfast French bread boats are warm, cheesy, and loaded with savory breakfast flavor. Crisped French bread gets filled with sausage, scrambled eggs, peppers, onion, and plenty of cheese, then baked until everything is hot and melty. They are hearty enough for brunch, easy enough for a weekend breakfast, and great when you want something a little more fun than the usual egg casserole.
Ingredients
- 1 package breakfast sausage or sausage of your choice
- 1/2 cup yellow onion, diced
- 1 teaspoon minced garlic
- 4 oz green bell pepper, chopped
- 1 loaf French bread or Italian bread
- 6 tablespoons butter, melted, divided
- 1 teaspoon garlic powder
- 6 large eggs
- 1/4 cup milk (2 oz)
- 7 slices cheddar cheese
- 1 cup shredded mozzarella cheese
- Chopped chives, for garnish (optional)
- Cooked crumbled bacon, for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cook the sausage mixture.
Heat a large skillet over medium heat. Cook the sausage, breaking it up as it browns. About 5 minutes before it is done, add the diced onion, minced garlic, and chopped green bell pepper. Cook until the sausage is fully cooked and the vegetables have softened. Set aside. - Prepare the bread.
Slice the loaf of bread in half lengthwise. If needed, scoop out a little of the soft center to make room for the filling. Place the bread halves cut-side up on the prepared baking sheet. - Brush with butter.
Use 4 tablespoons of the melted butter to brush the cut sides of the bread. Sprinkle evenly with the garlic powder. - Toast the bread.
Cover loosely with foil and bake for about 12 minutes, until the bread is warmed through and lightly crisp. - Scramble the eggs.
While the bread bakes, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. In a bowl, whisk together the eggs and milk. Pour into the skillet and cook, stirring gently, until the eggs are softly scrambled. Remove from the heat while they are still slightly glossy so they do not overcook. - Assemble the bread boats.
Remove the bread from the oven. Layer the sausage mixture over the bread, then add the cheddar cheese slices, followed by the scrambled eggs. Sprinkle the mozzarella over the top. - Bake until melted.
Return the bread to the oven and bake for 2 to 4 minutes, or until the cheese is melted and everything is heated through. Watch closely so the bread does not overbrown. - Finish and serve.
Remove from the oven and top with chopped chives and crumbled bacon if using. Slice and serve warm.
Notes
- French bread gives a crispier result, while Italian bread will be a little softer.
- Scooping out a little of the center helps hold more filling and keeps the boats from feeling too heavy.
- Do not overcook the eggs in the skillet since they will cook a little more in the oven.
- These are best served warm, right after the cheese melts.
