Start your morning or brunch with this easy crowd pleaser! These Sausage and Cheese Egg Boats are a hearty, savory breakfast recipe made with a fresh Italian bread loaf, fluffy eggs, savory breakfast sausage, scallions, and Gruyère cheese. Perfect for weekend brunches, family breakfasts, or holiday mornings.
The bread acts as an edible boat, holding a rich, custardy egg filling loaded with flavor. Simple, satisfying, and fully customizable. It’s a recipe that will quickly become a favorite for feeding a crowd.
Why you’ll love this recipe!
What ingredients do I need?
- Italian bread loaf: serves as the “boat,” holding the egg and sausage filling. Use a regular or seeded loaf.
- Eggs: create a fluffy, custardy base for the filling.
- Heavy cream: enriches the eggs for a soft, creamy texture.
- Breakfast sausage: adds savory, meaty flavor.
- Gruyère or Swiss cheese: melts beautifully for gooey, cheesy bites.
- Scallions: add freshness and mild onion flavor.
- Butter and seasonings: garlic, parsley, and paprika enhance the bread and filling.
Recipe Variations
- Veggie Egg Boat: replace sausage with sautéed mushrooms, bell peppers, or spinach.
- Spicy Breakfast Egg Boat: add jalapeños or hot sauce to the egg mixture.
- Mini Egg Boats: use small baguettes or rolls for individual servings.
- Cheese Lovers: double the cheese for extra gooeyness.
Pro Tips
- Leave bread walls thick: keep at least ½” around edges to prevent leaks.
- Pre-cook sausage well: ensures no excess moisture and maximum flavor.
- Cover with foil if browning too fast: prevents the top from over-browning while center sets.
- Rest before slicing: 5–10 minutes helps the egg filling firm up for neat slices.
Can I Substitute?
Yes! Like always though, any substitutions can change the texture and/or flavor of the recipe.
- Bread: use sourdough, ciabatta, a sturdy sandwich loaf, or a seeded loaf.
- Cheese: swap Gruyère for cheddar, fontina, mozzarella, or dairy-free cheese.
- Sausage: try turkey sausage, chorizo, or plant-based sausage for variation. You can even use diced mushrooms for a meat free option (I would just recommend sautéing them first to remove excess liquid).
- Milk/cream: substitute heavy cream with whole milk or a plant-based milk for lighter or dairy-free options.
- Herbs & spices: experiment with thyme, chives, smoked paprika, or Italian seasoning.
Leftovers and Storage
- Store leftover egg boats in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 325°F for 10–12 minutes, or in the microwave for 1–2 minutes per slice.
- Egg boats freeze best after baking — wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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But, I Still Have A Few Questions…
Can I assemble the egg boat the night before?
Yes! Prepare the filling and hollow out the bread, then store separately in the fridge. Assemble and bake the next morning.
What type of bread works best?
A sturdy loaf like Italian, sourdough, or French bread holds the filling well without becoming soggy.
How do I prevent the filling from spilling?
Leave at least ½” of bread along the edges and bottom. Pre-cooking sausage and using thick cream also help the filling set.
Can I make this dairy-free?
Yes! Use a plant-based milk or cream and dairy-free cheese.
Can I make mini egg boats?
Absolutely! Use small baguettes or rolls for individual servings — adjust bake time to 20–25 minutes.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Sausage & Cheese Egg Boats
Ingredients
- 1 large Italian bread loaf regular or seeded
- 5 large eggs
- 1/2 c. heavy cream
- 1/2 c. scallions diced
- 1 lb loose breakfast sausage cooked and drained
- 1 1/2 c. gruyere cheese or Swiss, divided
- Salt and pepper to taste
- 4 tbsp unsalted butter melted
- 2 tsp garlic powder
- 2 tsp parsley
- 1/2 tsp paprika
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Cut out a large rectangular well in the middle of the bread loaf. Making sure not to go all the way through the bread (leave about 1/2” along all sides and the bottom).
- Whisk together eggs and heavy cream in a large bowl. Add in scallions, cooked sausage, 1 cup of the cheese, salt and pepper. Mix together and set aside.
- In a small bowl, mix together the melted butter, garlic, parsley, and paprika. Use a brush to coat the inside and top of the bread.
- Sprinkle about 1/4 cup cheese on the bottom of the bread. Spoon in the egg mix and then sprinkle more cheese on top.
- Bake for about 45-50 minutes, or until egg has puffed up and center is mostly dry. (Put a piece of toil on top if it seems to be browning too much).
- Allow to cool at least 5 minutes and then cut and enjoy!
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.