Breakfast Baguette Boat by Burnt Finger BBQ

Our friend Megan Day is one of our favorite pro circuit pitmasters because she sends us delicious dishes that are simple enough to make with the whole family. And what better way to enjoy your time together as a family during the holidays than cooking a new dish? Megan is a genuine culinary expert and the lead pitmaster of her award-winning competition barbecue team, Burnt Finger BBQ. In her spare time between winning BBQ trophies, she comes up with new spins on classic kitchen favorites. For this installment, we asked her what would be a great first time recipe to try out in your new smoker or grill. Bonus because it’s easy and quick, plus it’s made with ingredients any breakfast fan craves.

Megan Day’s Breakfast Boat Ingredients List:

Baguette
6 eggs
2/3 cup heavy cream
Salt & Pepper
BBQ Rub (optional)
1/2 cup Cheese option
1/2 cup Meat option
1/3 cup Vegetable option

Baguette Boat filling option ideas:

Breakfast Hog made of mild cheese, bacon, and green onion!
Spicy Pig Pull made of sharp cheddar, ham, and jalapeños!
Bon Ami Baguette made of goat cheese, ham, and spinach!
Smokey Italian made with a trio of cheeses, onion and spicy sausage!

Pre-heat your smoker or oven to 325° F.

Cook your meat ingredients and any vegetables that need wilting or blistering in a cast iron pan on your grill or smoker, or in a standard pan on your stovetop. Let them cool, then separate each ingredient into bowls or plates for easy assembly when building the breakfast boats.

Cut a channel down the center of the baguette and remove a good portion of the interior bread. Take a moment to press down any remaining bread to the sides so it can really be stuffed full.

Generously sprinkle or spread the cheese option into the bottom of the baguette. Save some of the cheese back for the top.

Next layer in your meat option and your vegetable option. Sprinkle top with your choice of rub or seasoning.

Whisk together eggs, cream, and any herb seasoning or BBQ rub that you enjoy. Pour this mixture down the filled baguette channel.

Sprinkle top with remaining cheese and dress the boats up with a few of the internal ingredients on top.

Loosely wrap boat in foil and place in the smoker, grill or oven for 45 minutes to one hour. Roll down foil and place back in the oven or smoker uncovered. You may pull the boat from the heat once the filling has set and the top is golden brown.

Allow to cool for 3 to 5 minutes and cut into 1 1/2 inch portions.

Cooking Tips:
If any of your ingredients tend to release liquid, (such as spinach or mushrooms) be sure to pat them dry or press them with a paper towel before placing them into the baguette boat.

Your kids can help with preparing the ingredient options and the layering of the baguette fillings. Everyone can get involved creating unique combinations of ingredients. This is also a great choice for leftovers night!

Ovens and large BBQ smoker pits vary in temperature. After you pull back the foil to expose the tops, keep an eye on the color of the cheese then pull them once they brown up. The bread shell should be firm when the egg mixture is set. If more time is needed, simply tent the boats to prevent over-browning on top. Make sure foil does not touch the cheese topping.

For best results, place most of the cheese on the bottom of the baguette. The cheese will melt and slow the bread from absorbing all of the egg mixture.

If you would like to watch a quick video of Megan Day making this recipe step-by-step, just jump over to our YouTube channel!