Breakfast Boats

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Breakfast Boats

Breakfast Boats

  • Author: Ontario Bean Growers
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Breakfast


Sautéed spinach and white pea beans are stuffed into bread boats and topped with eggs, crumbled bacon and cheddar cheese for a filling weekend breakfast.


  • 4 (8-inch/20 cm) whole wheat sub rolls
  • 2 tbsp butter, divided (30 mL)
  • 3 cups fresh spinach, chopped (750 mL)
  • 8 eggs
  • ½ cup milk (125 mL)
  • 1 tsp garlic powder (5 mL)
  • 1 tsp each salt and freshly cracked black pepper (5 mL)
  • 1 cup white pea beans (navy beans), drained and rinsed (250 mL)
  • 6 slices bacon, cooked and roughly chopped
  • 1 cup shredded cheddar cheese (250 mL)


Preheat oven to 350ºF (175ºC).

Cut a deep “V” lengthwise along the tops of each sub roll, hollowing out the center. Place rolls on a parchment-lined baking sheet.

Melt 1 tbsp (15 mL) butter and brush over sub rolls.

In a large non-stick pan over medium-high heat, melt remaining butter and add spinach; sauté until wilted, 3-4 minutes. Remove from heat and set aside.

In a medium bowl or large measuring cup with spout, add eggs, milk, garlic powder, salt and pepper; whisk until combined.

Divide the cooked spinach, beans and bacon evenly among bread boats. Carefully pour egg mixture into bread boats. Top with cheddar cheese. Bake 25-30 minutes, until eggs are set and cheese is melted.


To lower sodium content, use no salt added canned white pea beans

Serve with sliced tomatoes and side fruit salad


  • Serving Size: 1 serving
  • Calories: 763
  • Sugar: 9.5 g
  • Sodium: 1798 mg
  • Fat: 45.6 g
  • Carbohydrates: 55.1 g
  • Fiber: 9.1 g
  • Protein: 35.8 g
  • Cholesterol: 456 mg

Keywords: Breakfast Boats, Bean Breakfast Boats, Eggs Baked in Bread