Breakfast Egg Boat Recipe

Ingredients

1/4

lb bulk mild chorizo sausage

3

very small sweet peppers, finely chopped

1

                        can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can 

4

eggs

1/2

cup shredded mozzarella cheese (2 oz)

Preparation

Heat oven to 350°F.

In 8-inch nonstick skillet, cook chorizo over medium heat 3 to 5 minutes, stirring frequently to break up. Drain well in strainer, pressing out excess drippings with large spoon.

In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.

Place baked French loaf on ungreased cookie sheet. Using serrated knife, cut v-shaped wedge in top; remove wedge and pull out most of the soft bread from inside, leaving a thick wall to protect egg mixture from leaking.

In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.

Bake 20 to 25 minutes. Cool 2 minutes before serving.