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Baked Egg Boats

Laura Petersen
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Servings 4

Ingredients
  

  • 6 eggs
  • 1/2 cup sour cream
  • 1/4 Vidalia onion diced
  • 4 slices bacon cooked and crumbled
  • 4 oz Sausage cooked and crumbled
  • 6 ounces Cabot cheese grated
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 Rolls or any single serve size bread roll

Instructions
 

  • Preheat the oven to 375F.
  • Line a baking sheet with parchment paper.
  • Whisk together the eggs, sour cream, onion, salt, and pepper in a bowl, mixing well. Cook in a hot skillet until just set. Mix in bacon and sausage and half of the cheese.
  • Cut off the top 1/2 inch or so of each leaving a 1/2 – 3/4 inch perimeter around the top, then pull out most of the doughy insides. Place the rolls, hollow side up, on the prepared baking sheet. Divide the egg mixture evenly among the hollowed-out rolls. Top with remaining cheese. Bake for 15-20 minutes, until the filling is set in the center and cheese is melted. Let cool for about 5 minutes before serving. Cut and serve.