Breakfast Bread Boats

Yield: 4


  • 4 French rolls
  • ½ pound ground breakfast sausage
  • 4 eggs
  • 6 cherry tomatoes, cut into quarters
  • ½ cup spinach leaves
  • 3 mushrooms, sliced
  • 2 cups Cheddar cheese, shredded
  • 2 tablespoons melted butter
  • Pepper and salt, to taste
  • Sriracha, to serve


  • Preheat the oven to 350°F.
  • Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
  • Slice the mushrooms and cut the cherry tomatoes into quarters.
  • In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
  • Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
  • Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
  • Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
  • Remove from the oven. Drizzle with Sriracha and serve immediately.