Egg Boats

This weekend I tried a recipe I found whilst web surfing fall recipes and while this isn't a fall meal, it's an ANY time meal and that alone makes it worth sharing!

Are you feeling nautical? I am!

Egg boats.

Boats of egg.

Unborn chicken life rafts.

No matter what you call it, this recipe is delicious. And quick. And hearty. And can be adapted to those who are looking for healthier alternatives.

I based our Egg Boats off of the recipe from Dinner or Dessert, but below are the substitutions I made to cut calories (highlighted):

4 demi sourdough baguettes (we actually used French bread)
1 (7 ounce) package of Lean Turkey Breakfast Sausage
4 whole eggs, 8 egg whites, whipped
1/4 cup low-fat cream cheese, softened
8 ounces reduced-fat shredded cheddar cheese
3 green onions, thinly sliced
salt and pepper, to taste

Preheat oven to 350°F.

Cut and pull out the middle of all baguettes, leaving about 1/2 inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. In a medium bowl, lightly beat together the eggs and the cream cheese. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place baguettes on a baking sheet and bake for 28-30 minutes or until set in the center. Allow boats to cool, cut and serve.

Bon app├ętit!