Baked Egg Boats (Mini Quiche Lorraine)
These Baked Egg Boats are the perfect blend of crispy and creamy textures. They are simple and customizable, making them a great option for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Quick & Easy
- Cuisine: American
- Diet: Low Sodium, Low Sugar
Ingredients
2 sturdy sub rolls or hoagie rolls (day-old is fine, even better)
4 large eggs
1/4 cup whole milk or heavy cream
1/2 cup shredded sharp cheddar cheese
2 tablespoons salted butter, softened
4 slices cooked bacon, crumbled (optional, but highly recommended)
2 tablespoons finely chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of smoked paprika or red pepper flakes (optional)
Instructions
Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper.
Hollow the bottom halves of the sub rolls, leaving about a ½-inch thick shell. Scoop out the soft interior of the bottom halves.
Spread softened butter generously inside each hollowed-out bread boat and along the cut edges of the lids. Place the boats and lids cut-side up on the prepared baking sheet.
Bake for 5 minutes, just until the butter melts and the edges start to turn light golden.
Remove the baking sheet from the oven (careful, it’s hot!). Sprinkle half of the shredded cheddar cheese into the bottom of each toasted bread boat.
Slowly pour the egg mixture evenly into the boats.
Top with the remaining cheese and crumbled bacon if using. Bake for an additional 10 minutes, or until the top is golden and the center is set.
Serve and enjoy!
Nutrition
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
Find it online: https://www.thestationrecipes.com/mini-quiche-lorraine-recipe/