This baked egg boat is a fantastic way to take breakfast on the go! Slices of this caprese breakfast boat keep well in the fridge and are super easy to warm up and go.
What you will need
1 loaf French Bread
6 oz Shredded Mozzarella
.25 oz Fresh Basil
Black Pepper(Nutritional facts 414 calories, 23.73 g fat, 22.28 g carbohydrates, 28.34 g protein, 549 mg cholesterol, 1322 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 350 °F
Cut the center out of the bread to make room for the egg mixture.
Crack the egg into a medium sized mixing bowl and season with a generous pinch or two of salt and black pepper. Whisk eggs until smooth and combined.
Chop the tomato into 1/4 inch pieces and add to the eggs along with the mozzarella and basil.
Pour the egg mixture into the bread boat.
Bake for 25-30 minutes or until egg is no longer liquid and slightly puffed up in the center. Top with more chopped basil.