Quick and Easy Breakfast Boats…and an almost fail

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Inspired by dinnerordessert as found on Once a Month Mom.

Sarah at the new daycare (read more about that here) is someone to admire when it comes to super mom-dom.  She has five of her own kids, runs an in home daycare with 6 little ones during the day (5 of which are boys between 6 months and 4 years!), and has taken on the daunting challenge of once a month cooking (OAMC in the circles of the knowing) for the whole house!  Seriously, ya’ll, she’s a mom-fu master, in my humble opinion.

Anyway- she introduced me to OAMC and I’ve been dabbling with the recipes to see if it’s something I’m interested in trying.  I’m easing myself in though- preparing double meals a few nights a week and freezing one.  What interests me most, however, are the breakfasts, lunches and baby foods- because that’s where we dump most of our moolah.

And then I found something magical at our farmer’s market on Saturday:  fresh challah baguettes!  I love challah- but have not entered the foire of attempting to make it myself.  The best I’ve ever had was, naturally, made by the Jewish grandmother of the girl I nannied in college.  But, alas, I had to settle for the fresh baked baguettes at the farmer’s market – which were tatsty, but did not hold a candle to that grandma’s!  *Sigh*

Breakfast Boats

1 bag of baguettes (there were 6 HUGE baguettes in mine)
1 dozen eggs
1 lb sausage
3/4 cup half and half
1 bag shredded cheddar cheese

Pre-heat oven to 350.  Start cooking the sausage over medium heat.  Meanwhile, cut out your baguettes- scoop the bread out of the middle leaving enough all around to hold the egg mixture (think Panera bread bowl).  Line them up on a baking sheet.

I really crumbled the sausage as it cooked- like you do with hamburger for spaghetti sauce.  In a large bowl crack all the eggs, add the half and half.  Whisk together well.  Add cheese, reserving a couple handfuls for topping.  Mix in cooked sausage.  Ladle in to baguettes.  Each of mine had about a ladle and a half.  Bake for 30-40 minutes or until set.  (Time will vary- mine took longer than the original recipe- I think because the baguettes were huge and I filled them a lot!)

Here is where I will give you a warning:  Are you one of those people who likes to line things with foil to have less mess?  Well, I am.  And I did.  And. It. Was. Bad.  After 20 minutes in the oven they were not cooking on top and were overcooking on the bottom and sticking to the foil.  I had to pull them out, do some emergency surgery, carefully pulling them off and replacing on the cookie sheet.  Disaster averted.

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When done sprinkle with cheese and melt.  Serve right away.  Makes six LARGE boats.  For smaller baguettes you would just make more or adjust the recipe as needed.  

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Yum!

I think these would be great in a bunch of different ways:  ham and swiss with some tomato and garlic, bacon and peppers and cayenne for a southwest twist, or just egg whites, cheese and veggies for healthier variety.

I can officially vouch that this was completely toddler approved (and I have one picky toddler, let me tell you)!

Happy little man!

Happy little man!

Last:  what did I do with all that extra bread?

Waste not, want not!

Waste not, want not!

Well made blueberry bread pudding of course!

Happyness eating to all!

~M

I happily share at these parties!

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7 responses to “Quick and Easy Breakfast Boats…and an almost fail

  1. Thanks for linking up to us. Glad you enjoyed them! We do have a few breakfast only mini menus that might help you stock up the freezer. 🙂

  2. Pingback: BLUEberry Bread Pudding | Practical Happyness·

    • Thanks! It was a fun breakfast- and the few extras lasted the week for H. Much better than cold cereal! Linking up now 🙂 Thanks for visiting!

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