Best 3 Southwest Egg And Cheese Boats Recipes

Indulge in a tantalizing culinary journey with our delectable Southwest Egg and Cheese Boats, a symphony of flavors that will awaken your senses. These delightful edible vessels are crafted from halved bell peppers, roasted to perfection, and brimming with a savory filling of eggs, cheese, black beans, corn, and a medley of zesty spices. The aroma of roasted peppers mingling with the rich egg mixture will entice your taste buds, while the vibrant colors of the fillings add a visual feast to your plate.

Our curated selection of recipes offers three irresistible variations to cater to diverse preferences. The Classic Southwest Egg and Cheese Boats stay true to the traditional flavors, while the Spicy Southwest Egg and Cheese Boats add a fiery kick with the addition of diced jalapeños and a dash of cayenne pepper. For a vegetarian delight, the Veggie Southwest Egg and Cheese Boats are a vibrant and flavorful option, packed with an array of colorful vegetables. Each recipe is meticulously detailed with step-by-step instructions, ensuring a hassle-free cooking experience. Gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BREAKFAST-FOR-DINNER EGG BOATS

Breakfast-for-Dinner Egg Boats image

Provided by Bev Weidner

Categories main-dish

Time 1h5m

Yield 4 boats

Number Of Ingredients 9

Ingredients

1/3 pound breakfast (country) sausage
6 large eggs
1 cup milk
1 teaspoon Dijon mustard
Coarse salt
Four 7-inch mini baguettes or bolillo rolls
1/2 cup finely chopped kale
1/2 cup shredded Cheddar
Parsley leaves, for garnish

Steps:

Preheat the oven to 375 degrees F.
Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY

Bacon, Egg, And Cheese Breakfast Bread Boat Recipe by Tasty image

Here's what you need: baguette, large eggs, heavy cream, bacon bits, cheese, green onions

Provided by Tasty

Categories Breakfast

Yield 1 boat

Number Of Ingredients 6

Ingredients

1 baguette
5 large eggs
⅓ cup heavy cream, or whole milk
4 oz bacon bits, cooked
4 oz cheese, shredded
2 green onions, thinly sliced

Steps:

In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
Spoon the mixture into the baguette.
Bake for 25 minutes at 350°F (175°C).
Cut and serve while still warm.
Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
Enjoy!

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS

Grilled Bacon, Egg and Cheese Zucchini Boats image

Perfect for breakfast, lunch or dinner, these zucchinis boats are filled with eggs, two kinds of cheese, garlic and fresh chives. Grilling them over indirect heat adds a smokey flavor to the eggs and keeps them from drying out. At the end, the boats are wrapped in salty bacon, making them utterly irresistible.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 medium zucchinis (about 1 pound 9 ounces total and/or each about 9 inches long)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup extra-sharp shredded Cheddar (about 1 ounce)
1/4 cup grated Havarti cheese (about 1 ounce)
1/4 cup finely chopped fresh chives
1/4 cup heavy cream
4 large eggs
1 clove garlic, grated
4 strips bacon

Steps:

Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

Tips:

For the best results, use fresh eggs. This will ensure that your egg boats are light and fluffy.
If you don't have bell peppers on hand, you can use another type of vegetable, such as tomatoes, onions, or zucchini.
Be sure to grease the muffin tins well before baking. This will help prevent the egg boats from sticking.
Feel free to experiment with different types of cheese. Cheddar, mozzarella, and pepper jack are all good choices.
Serve the egg boats immediately after baking. They are best when they are hot and fresh.

Conclusion:

Southwest Egg and Cheese Boats are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd, as they can be easily doubled or tripled. The combination of eggs, cheese, and vegetables makes them a nutritious and filling meal. Plus, they are so versatile that you can customize them to your liking. So next time you are looking for a quick and easy breakfast or brunch recipe, give Southwest Egg and Cheese Boats a try.