Ingredients
4 sliced crusty rolls (approx. 8 halves), 4 to 6 large eggs, 1/2 cup chopped cheddar cheese or feta, 1/2 cup diced tomatoes, 1 cup fresh spinach, 1/4 cup chopped bell pepper, 2 tablespoons chopped green onion, 1 tablespoon olive oil, salt to taste, pepper to taste, 1 tablespoon chopped fresh parsley
Instructions
Preheat oven to 375°F (190°C)
Toot and hollow out bread rolls to create sturdy shells
In a bowl, whisk eggs with salt, pepper, and parsley
Mix in diced tomatoes, spinach, bell pepper, and green onion
Fold in 1/2 cup cheese (or feta) per 4 egg boats
Spoon the egg mixture into bread shells until nearly full
Bake for 15 minutes until eggs are set and golden
Top with remaining cheese and 1/4 teaspoon additional parsley before serving
Notes
Substitute feta for cheddar for a tangy, lower-protein option
Add tofu or legumes for plant-based protein
Ensure bread is crusty or toasted for structural integrity
Use kale or arugula instead of spinach if preferred
Egg boats can be made ahead and refrigerated for up to 24 hours
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg boat
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 280mg