Preheat oven to 375 F. Line a baking sheet with parchment paper. Lay french bread, cut side up, on the baking sheet. Brush or spray on a small amount of olive oil on the top of each piece of bread.
If your chosen bread is very soft or you'd just like the bread to be more crispy, place olive oil-coated bread in the oven and bake 5-10 minutes or until bread is toasted to your tastes. Remove bread from oven and set aside.
In a skillet over medium-high heat, cook chopped bacon for 7-9 minutes or until desired doneness is reached (typically a solid red color with darker edges). Scoop bacon out of pan and place on a plate. Leave bacon grease in the pan.
Reduce heat to medium and add eggs to pan. Season with salt & pepper. Cook and scramble eggs until done, about 2-4 minutes. Remove pan from heat.
Layer Sargento cheese slices on top of the prepared bread, cutting in half if necessary to fit. Spoon on scrambled eggs and top with cooked bacon.
Bake breakfast boats for 4-8 minutes or until cheese has melted.
Serve immediately with cilantro for garnish or salsa for dipping (both optional).
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