Healthy and gluten free Vegetable Stuffed Baked Egg Boats! For breakfast, brunch or dinner! These veggie packed baked egg boats are super easy, super healthy, and a tasty vegetarian meal that everyone enjoys!
What’s one meal time you struggle with the most? Is it breakfast, lunch, or dinner? I will confess, our breakfast these days are SUPER rushed and I’m usually just standing in the kitchen eating really fast or drinking a smoothie. Baking is not really involved, unless is it’s the weekend and I am making baked Swedish pancakes for pancake Sunday. Eggs are usually saved for weekend or dinner too. And baked egg boats? Well, I’ve only experienced these amazing creations once at a brunch, but I digress….. more on that later.
Anyway, I know what you’re thinking. At least we’re eating breakfast. At least we can can cram just about any veggie or protein into a smoothie. But I still feel like something needs to change in that area.
Why is it that BREAKING the FAST seems to get too FAST? Hmmmm….
My goal for this next year is to BREAK the FAST more slowly and with real food. Food you can sit and chew! Even if it’s just quick to make. Even it’s just 2-3x a week. Basically, taking the tiny bit of extra TIME to make a meal that’s balanced, protein packed, full of wholesome ingredients, nutrient dense, and CHEWABLE
I’ll give you my reasoning behind this. It’s called rest and digest. And I’ve been far from both at meal time.
Rest and digest means you allow your parasympathetic nervous system to settle down and do it’s thing.
Here..
Parasympathetic system conserves energy as it slows the heart rate, increases intestinal and gland activity, and relaxes muscles in the gastrointestinal tract.
In other words… REST and DIGEST allows for proper digestion, proper muscle recovery, proper nutrient absorption.
I don’t know about you, but that’s one thing I DEFINITELY need more of in the hustle and bustle of the holidays.
Okay, so now let’s talk about these stuffed brussel sprout baked egg boats. A healthy (quick) baked egg breakfast that’s packed with veggies, protein, healthy fats, and yes… YOU CAN CHEW IT!
All you do is scoop out the middle of the bread.
Add a little buttah… oh ya, buttah! Next, fill it will veggies, an egg yolk, parmesan, garlic, spices, etc.
Then bake for 15 minutes!
But more importantly, since this meal takes less than 20 minutes to make, you can sit around the table the family and enjoy it. Rest and digest a healthy gluten free breakfast or brunch!
These veggie packed baked egg boats are also great for a vegetarian recovery meal. So maybe you’re an early morning workout goer. Just think about how amazing this would be for post workout meal/breakfast. You’ve done the hard part, now take that time to allow the body to really digest and absorb all those amazing nutrients from the eggs, brussel sprouts, and healthy gluten free carbs.
Bonus Nutrients–>
- Eggs are packed with choline (good for the liver), selenium (immunity boosting), and a naturally a good source of vitamin D! Yes, we need that ALL THOSE during winter months.
- Brussel Sprouts – Fiber, Vitamin C, Vitamin K
- Shallots- More nutrients dense than onions! Plus they actually contain a good source of iron and anti-oxidants such as quercetin. (remember how much WE LOVE QUERCETIN in grapes?)
- Udis Gluten Free Baguette – Non GMO whole grain that’s easier to digest and Celiac friendly.
Yields 6
Healthy and gluten free Vegetable Stuffed Baked Egg Boats! For breakfast, brunch or dinner! These veggie packed baked egg boats are super easy, super healthy, and a tasty vegetarian meal that everyone enjoys!
10 minPrep Time
15 minCook Time
25 minTotal Time
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Ingredients
- 3 twelve inch gluten free baguette (or 1 1/2 twenty four inch baguettes)
- butter
- 6 egg yolks
- 2/3 cup brussel sprouts shavings
- 1 shallot (diced)
- 1/3 cup parmesan (shredded or crumbles)
- 1/2 tbsp olive oil
- 1/4 tsp garlic powder
- black pepper and sea salt to taste
- optional tabasco and/or chili pepper flakes
Instructions
- Preheat your oven to 375F
- Grease or oil a large baking dish and set aside.
- Next sliced your baguette vertically. Cut in half so that you have 6 six in baguette halves.
- Scoop out a small section of the middle of each. Big enough to fit egg and veggies.
- Add 1 tsp butter to each baguette middle. Spread evenly.
- Place baguette halves in oiled baking dish.
- Fill eggs with 2 tbsp or more of shaved brussel sprouts. Still leave a small hole for the egg.
- Gently place your egg yolk in the center hole of each baguette.
- NOTE --> You will have to probably remove most of the egg white prior so it's not runny.
- Add diced shallot of top of each. 1-2 tbsp on each.
- Evenly sprinkle your parmesan, garlic salt, pepper, and sea salt over each baguette.
- drizzle olive oil on top of all quickly. A little goes a long way.
- Bake for 15 minutes.
- If you want eggs more runny, check at 14 to 15 minutes. If you want them more hard boiled and crispier bread, bake a little longer.
- Remove and season with chili pepper or top with tabasco.
- Enjoy!
Notes
NOTE --> You will have to probably remove most of the egg white prior so it's not runny.
You can use any veggie but shredded works best!
If you want eggs more runny, check at 13 or 14 minutes. If you want them more hard boiled and crispier bread, bake a little longer.
BAM! There you have it. A SUPER DUPER breakfast PACKED full of goodness. But also, not gonna like, these Stuffed Veggie Baked Egg Boats are unreal delicious! In fact, you might not want to leave the table.
Just sayin…
Okay, who’s coming for breakfast today? Happy Meatless Monday!
Healthy #glutenfree Veggie Stuffed Baked Egg Boats! Breakfast, brunch, or dinner! #udisglutenfree
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
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