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Breakfast Sausage Egg Boats

Sausage Egg Boats Recipe
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SERVINGS

8

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

NO

Hollowed-out baguettes make the perfect vessel for fluffy scrambled eggs, pepper jack cheese and great-tasting Jones breakfast sausage. Try them today!

This recipe is made with Jones Golden Brown® Mild Links.

ANGB Pork Link 7 oz
ingredients
4 demi sourdough baguettes
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links
8 eggs
1/2 cup heavy cream
8 oz pepper jack cheese, grated
3 green onions, thinly sliced
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 350˚F.

With a knife, cut down the middle of each baguette, careful not to slice through the bottom. Hollow out each baguette, leaving 1/2 inch of bread in the bottom and on the sides. Set baguettes aside.

Prepare sausage according to package directions. Cut links into bite-size pieces and set aside.

In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat.

Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.

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Ingredients

4 demi sourdough baguettes
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links
8 eggs
1/2 cup heavy cream
8 oz pepper jack cheese, grated
3 green onions, thinly sliced
Salt and pepper, to taste

Directions

Preheat oven to 350˚F.

With a knife, cut down the middle of each baguette, careful not to slice through the bottom. Hollow out each baguette, leaving 1/2 inch of bread in the bottom and on the sides. Set baguettes aside.

Prepare sausage according to package directions. Cut links into bite-size pieces and set aside.

In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat.

Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.
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