Baked Vegan Egg Boats
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These Baked Vegan Egg Boats are filled with Just egg, pesto, sun-dried tomatoes & tempeh bacon. Perfect for a vegan brunch!
Brunch food is always a good idea. And these Baked Vegan Egg Boats are my new go-to. Sandwich rolls are hollowed out and filled with vegan eggs, sun-dried tomatoes, pesto & tempeh bacon. These are SO SIMPLE, but are a show stopper. Make these for a brunch party and everyone will be impressed. You can also prep these ahead of time and reheat!
Here’s what you need
Ingredients
- sandwich rolls
- oil – I used avocado oil
- tempeh bacon
- Just egg
- vegan pesto – I used Trader Joe’s
- sun-dried tomatoes
- everything but the bagel seasoning, avocado – optional, for serving
Equipment
- skillet
- baking sheet
Steps
Step 1: Cook the Tempeh Bacon
Tempeh bacon is one of my favorite vegan proteins. I buy mine pre-marinated, which keeps this recipe super easy to prep.
Cut the tempeh bacon into small cubes and heat a little bit of oil in a skillet. Add the tempeh bacon and cook until crispy – it should only take a couple of minutes.
Step 2: Prep the Bread
When it comes to the bread, I went with sandwich rolls. This makes it super easy if you are serving these as individual servings.
Use a knife to cut a “V” shape in each of the sandwich rolls. Pull out the center piece and pick out any additional bread inside – be sure not to cut through the bread, so the filling doesn’t spill out.
I like to use the leftover bread to make croutons!
Step 3: Assemble & Bake
Assembly is super easy! Place the rolls on the baking sheet. Pour the vegan egg into each roll. Add 1 tablespoon of pesto & sun-dried tomatoes to each roll and give it a gently mix.
Top with the tempeh bacon and place in the oven (on the center rack) for 35 minutes, or until the eggs are set.
Step 4: Serve
Pull the boats out of the oven and let them cool for a couple of minutes. If you are serving these as individual servings, then you can just place one boat on each plate. If you are making these for a brunch spread, then slice them and place them on a platter.
I like to serve these sprinkled with everything but the bagel seasoning and some avocado on the side.
These egg boats are so delicious! You are going to love them!
Tips & Tricks
I used sandwich rolls, but you could also use 2 demi-baguettes or 1 regular baguette.
If your sun-dried tomatoes are whole, cut them into bite-sized pieces before adding them to the rolls.
To make ahead of time, cook the boats and allow them to cool completely. Wrap in foil and keep in the fridge. To reheat, preheat the oven to 350 degrees and place the boats in the oven (wrapped) for 8-10 minutes, or until heated through.
Need more recipe inspo? Check these out:
Baked Vegan Egg Boats
Ingredients
- 4 sandwich rolls see notes
- 1 teaspoon oil I used avocado oil
- 3 ounces tempeh bacon cut in small pieces
- 16 ounces Just egg
- 4 tablespoons vegan pesto I used Trader Joe's
- 4 tablespoons sun-dried tomatoes
- everything but the bagel seasoning, avocado optional, for serving
Equipment
Instructions
- Preheat the oven to 350 degrees.
- Heat a little bit of oil in a skillet over medium heat. Add the tempeh bacon and cook for 2-3 minutes, or until browned. Transfer to a bowl.
- Use a knife to cut a "V" shape in each of the sandwich rolls. Pull out the center piece and pick out any additional bread inside – be sure not to cut through the bread, so the filling doesn't spill out.
- Place the rolls on the baking sheet. Pour the vegan egg into each roll. Add 1 tablespoon of pesto & sun-dried tomatoes to each roll and give it a gently mix. Top with the tempeh bacon and place in the oven (on the center rack) for 35 minutes, or until the eggs are set.
- Remove from the oven and transfer to plates. Top with everything seasoning, cut into slices and serve with avocado.
Video
Notes
- I used sandwich rolls, but you could also use 2 demi-baguettes or 1 regular baguette.
- I like to use the leftover bread to make croutons for another recipe!
- If your sun-dried tomatoes are whole, cut them into bite-sized pieces before adding them to the rolls.
- To make ahead of time, cook the boats and allow them to cool completely. Wrap in foil and keep in the fridge. To reheat, preheat the oven to 350 degrees and place the boats in the oven (wrapped) for 8-10 minutes, or until heated through.
I really wanted this to work, but the eggs remained runny while the bread was baked to a crisp. The bread absorbed all the liquid when I first filled the egg boat, and when I poured more, it did not cook through.
Very good! The whole family liked it and I will make these again for easter brunch.
Perfect for Easter! So glad it was a hit for the whole family!
While the taste is great, sadly this took double the amount of bake time.
Really tasty and easy. We followed the recipe without changes, choosing to use a half-sized baguette as our ‘boat’. It was flavorful and easy to assemble. I especially loved the flavor of the sun dried tomatoes. So good!
So glad you loved these Kat!!
I followed the recipe exactly, but after 35 minutes, the Just Egg still wasn’t cooked through, while the bread was overly dry and nearly burnt. Unfortunately, the eggs remained liquid, making it inedible. The balance of cooking time and temperature seems off, so I wouldn’t recommend this as written.
Hmmmm super weird. I’ve made this a few times as written and it comes out great. The only 2 things I can think of are…if the bread you are using is too deep, it will take longer to cook the eggs. I would also make sure to cook them on the center rack so they aren’t too close to the heat – and dries out the bread. So sorry it didn’t work for you!
Oh I love just egg! I’m going to try tomorrow morning. 🙂 <3 thanks for sharing this recipe
Hope you love it!
Lately, there seems to be a fair amount of recipes that rely on convenience vegan foods. I’m trying to avoid processed foods, vegan or otherwise. Always enjoy your blog, beautiful photos and the recipes turn out well. Thank you for the weekly meal plan. It has gotten me out of a rut many times.