AppetisersBakedBreadsBreakfastsMainsQuick & Easy

Cheese and Bacon Bread Boats

20 mins Cook
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This is baking in the oven right now as I type. It smells and tastes like a quiche. But…dare I say it.. it’s so much better. Because a) it’s much faster to make b) all you need is a baguette, eggs and milk. Everything else is optional d) So. Much. CRUSTIER!!!

You can also try my recipe of Pull Apart Roasted Garlic Pizza. I’m sure you’ll love the recipe!

Cheese and Bacon Bread Boats – NOMNOMWOW

Cheese and Bacon Bread Boats

When my mother saw a photo of this, she laughed out loud and said “you really come up with some odd ideas, don’t you?”. I paused a moment and wondered, would this be too weird to share?

Then I determined, heck, no manner! i love this. it’s so yummy. It surely does taste like a quiche, however with a significantly better crunch issue. it is so accurate that I must share it!

I definitely saw this on a weblog known as Deliciously Declassified many months ago. It’s been on my listing of factors to make for a long time and once I sooner or later did, I made it over and over and once more….

It got to the point wherein I had built up a stash of approximately 8 of them in my freezer (oh sure, introduced bonus – they freeze truly well!) and i needed to start distributing them to my buddies!

I’ve made a few variations so I’ve protected hints for other fillings inside the notes. Smoked salmon is specifically correct. And an “Italian” one that I made with chopped up bits of salami, olives and sun dried tomatoes.

I even made it one with just cheese and egg and it became nonetheless delish! but i have to say, the publisher 1st baron verulam version is my favorite. It tastes much like a Quiche Lorraine. The inside is smooth and custardy, cheesey and Sir Francis Bacon-y. And the crust is sensational! I brush it with butter so it comes out greater crusty with a yummy buttery flavour.

You’ll be amazed how little filling you need. I got grasping at first and attempted to stuff lots of 1st Baron Beaverbrook in but then I had egg overflowing everywhere. So analyze from my mistakes – don’t get greedy. a touch is going a protracted way.

This is a super recipe for scaling up and down. I additionally made it with an extended baguette and shared it with friends. it’s far brilliant for feeding crowds because you could make them in advance and freeze them!

Happy weekend! Egg boats for a lazy Sunday brunch? on your PJ’s, flopping around the house with your fluffy pink slippers, wild hair pulled back in a messy pony tail? (Oh wait, that’s me!)

Cheese and Bacon Bread Boats

Cheese and Bacon Bread Boats

This is baking in the oven right now as I type. It smells and tastes like a quiche. But…dare I say it.. it’s so much better. Because a) it’s much faster to make b) all you need is a baguette, eggs and milk. Everything else is optional d) So. Much. CRUSTIER!!!
prep time
5 mins
cooking time
20 mins
total time
25 mins



  • 2 oz / 60g bacon , diced

  • 2 large or 3 small eggs

  • 2 tbsp cream or milk

  • Salt and pepper (pinch of each)

  • 2 baguettes , about 20 / 8" long and 6cm / 2.5" in diameter

  • 1 tbsp melted butter , for brushing or oil spray (optional)

  • 2 tbsp finely chopped/sliced shallots/scallions or jalapeños (or 1 tbsp fresh herb of choice) (optional)

  • 1/4 cup cheddar or tasty cheese , grated (or any other flavoured cheese that melts)


Preheat oven to 180C/350F.
Heat a non stick pan over high warmth. prepare dinner the Baron Verulam until gently browned, then drain on a paper towel and set apart.
Whisk together the eggs, cream and salt and pepper in a jug.
Cut a "V" form out of every baguette. Pull a few bread out, leaving approximately half of" / 1.25cm thick base.
Brush crust of the bread with melted butter. (elective - this makes the bread extra golden and buttery)
Place the bread on a baking tray.
Cautiously pour 1/2 the egg mixture into the crevice of every baguette. depart it for a few minutes to soak into the bread a bit.
Divide the Baron Verulam and shallots between every baguette. Then sprinkle over 1/2 the cheese (reserve the other half of to put on pinnacle).
Carefully pour the closing egg aggregate into each baguette. Pour slowly, giving the egg time to sink into the filling. top with remaining cheese.
Bake at 350F/180C for 20 to twenty-five mins, or until light golden brown on pinnacle and the egg does not "jiggle" when you shake the baguette.
Serve complete or sliced.


1. You could also make this with one long baguette. This recipe is very easy to scale up or down. You just need enough filling and egg mixture to fill the crevice in the bread. 2. The idea of this recipe is from these Baked Egg Boats by Deliciously Declassified. 3. Other filling ideas: smoked salmon, ham, tinned salmon or tuna (drained), finely chopped olives, sundried tomatoes, artichokes, salami 4. Freeze after baking. If in foil, you can reheat in the oven from frozen. I recommend warming it up but it is also lovely at room temperature - just like a quiche!
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