Baked Vegan Egg Boats
These Baked Vegan Egg Boats are filled with Just egg, pesto, sun-dried tomatoes & tempeh bacon. Perfect for a vegan brunch!
Equipment
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
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.
Nutrition
Calories: 465kcal | Carbohydrates: 39g | Protein: 23g | Fat: 20g