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Breakfast Egg Boat

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Ingredients

Scale
  • 1/4 lb bulk mild chorizo sausage
  • 3 very small sweet peppers, finely chopped
  • 1 can refrigerated crusty French loaf, baked as directed on can
  • 4 eggs
  • 1/2 cup shredded mozzarella cheese (2 oz)

Instructions

  1. Heat oven to 350°F.
  2. In 8-inch nonstick skillet, cook chorizo over medium heat 3 to 5 minutes, stirring frequently to break up. Drain well in strainer, pressing out excess drippings with large spoon.
  3. In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.
  4. Place baked French loaf on ungreased cookie sheet. Using serrated knife, cut v-shaped wedge in top; remove wedge and pull out most of the soft bread from inside, leaving a thick wall to protect egg mixture from leaking.
  5. In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.
  6. Bake 20 to 25 minutes. Cool 2 minutes before serving.

Find it online: https://legenrecipes.com/recipe/breakfast-egg-boat/