You’ll want to get up early for one of these pulled pork egg boats. Egg boats are one of the most hearty and fulfilling breakfasts for me. You get the eggs, meat and carbs that you crave from a hearty breakfast, all in an individually portioned boat of perfection.

If you realllllly want to push it over the edge with these pulled pork egg boats, serve it with a little hot sauce and barbecue sauce… You can even eat it like a sandwich on the go!

The key to this recipe is to dig out most of the baguette or roll that you use so that you can get all that barbecued pork and egg goodness. This important step gives you just the right ratio of eggs to pork to bread.

INSTRUCTIONS: Preheat oven to 350 degrees. Using a very sharp knife, make a “V” cut into each baguette almost all the way to the bottom of the roll, leaving about 1/2” at the bottom. Scoop out the bread inside (be sure to set it aside to make homemade croutons if you want). Place the baguettes on a lined baking sheet. In a medium bowl, whisk together eggs, heavy cream, garlic powder, cayenne, salt and pepper. Stir in the pulled pork and cheese until combined. Divide the mixture evenly between the 4 baguettes on the baking sheet.

Whisk eggs, heavy cream, garlic powder, cayenne, salt and pepper together. Stir in cheese and pork. Bake the egg boats for 20 to 25 minutes, until the eggs are cooked through but still slightly moist in the center. Serve warm.

Shop This Post Pig of the Month Pulled Pork

Recipe & Photos by Meghan Bassett