BREAKFAST-FOR-DINNER EGG BOATS

Breakfast-for-Dinner Egg Boats image

Provided by Bev Weidner

Time 1h5m

Yield 4 boats

Number Of Ingredients 9

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!