Tasty Breakfast Egg Boats

egg boats in marigold rectangular baker 

Yields: 4 servings
Prep time: 10 min
Cook time: 25 min


Ingredients
• 8 large eggs
¾ cup milk
• 1 tablespoon canola oil
• 2 cups shredded cheddar cheese

• 1 shallot (finely diced)

• 2 small jalapenos (finely diced)
• 1½ cups ham (finely sliced)
• Salt and pepper to taste
• Red chili pepper flakes to taste
• ¼ teaspoon garlic powder
• 4 medium sized bread rolls
• 2 tablespoons sliced scallions (topping)

TOOL NEEDED:  (CLICK TO PURCHASE)

Kitchengear Fry Pan
(11 In.)

Ceramic
Medium Rectangular Baker

 Utensil Set
(3 Pc.)

 

 

1. Preheat oven to 375º F. Heat canola oil in fry pan over medium heat. Add in jalapenos and shallots. Fry for 2 minutes. 

add jalapenos and shallots to fry pan for egg boats in marigold rectangular baker 

 2. Add sliced ham in as well and stir to combine. (Do not use the Chantal Stainless Steel Spatula on this pan - will scratch the nonstick surface.) Add all of the spices and cook for another 2 minutes. Set aside.

set ham aside

  3. In a separate bowl, whisk milk, eggs and a bit of salt & pepper. Lower heat to low-medium. Add eggs to same pan and slowly drag silicone spoon to create a soft scramble of eggs. Add 1½ cups of shredded cheese.

   4.Mix in the ham, jalapenos, and shallot. Remove from heat.

5. Slice off a little of the top and hollow out the bread rolls. Fill (generously) with the scrambled egg mixture. Top with a bit more cheese.

cooked eggs and ham  fill bread with eggs in marigold rectangular baker
6. Bake uncovered for 25 minutes. Remove from oven and top with scallions.
7. Allow to cool before serving
add scallions to top in marigold medium rectangular baker

 

 Enjoy!