Recipes > Tex-Mex Egg Boat Bake
Tex-Mex Egg Boat Bake

Tex-Mex Egg Boat Bake

Courses: Lunch

  • Serves: 4

  • Difficulty: Easy

Recipe Created by: Andrea Buckett @andreabuckettcooks

Tip: To make this into a portable snack: Cool completely and slice. Store in an air-tight container in the fridge and pack in a cold cooler when you hit the road.


  1. Preheat the oven to 375°
  2. Cut around the perimeter of the sourdough at a 45° angle. Be sure not to cut through the bottom of the loaf. Use your fingers to pry the top of the bread and set aside.* Create a hollow base by removing more bread.
  3. Whisk together the eggs and milk. Stir the remaining ingredients in until well combined.
  4. Place the hollowed-out bread on a parchment lined baking sheet and carefully pour the egg mixture in until it is full (If you have extra egg mixture pour it into a greased ramekin and cook alongside the boat bake.) Scatter cheese over the top.
  5. Bake for 10min and then turn the heat down to 350° and bake for another 25-30min until the egg is set and the cheese is brown. Cool for 10min then slice and serve with spicy tomato chutney.


  • 1 Sourdough Loaf (400g) unsliced
  • 5 eggs
  • 1/4 cup milk
  • 2 green onions sliced
  • 1 Jalapeno diced
  • 1/2 cup black beans
  • 1/2 cup bacon crumble
  • 1/4 cup red pepper diced
  • 1 Tbsp Farm Boy™ Taco Seasoning (65 g)
  • 3/4 cup Farm Boy™ Organic Medium Cheddar Cheese (200 g) grated
  • Farm Boy™ Spicy Tomato Chutney optional
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