Cheesy Ground Beef French Bread Boats – Easy 30-Min Foolproof Dinner

If there’s one dinner that disappears faster than it hits the table, it’s cheesy ground beef french bread boats. Seasoned ground beef piled onto toasted French bread halves, blanketed in melted cheddar, and finished with fresh diced tomatoes — it’s the kind of meal that looks like you put in serious effort but actually comes together in about 30 minutes flat.

The photo tells the whole story: three foil-lined baking sheet halves loaded with browned, seasoned ground beef, a generous layer of melted orange cheddar cheese, and bright diced tomatoes scattered across the top. The bread edges are golden and just starting to crisp, and the cheese is bubbly and slightly blistered from the oven’s heat — exactly how it should look.

Baking is what ties this whole recipe together. The oven’s surrounding dry heat crisps the bread from underneath, melts the cheese into a cohesive layer, and browns the edges beautifully without drying out the filling. Once you make this, it’s going into your permanent weeknight rotation.

Recipe Quick Info

Why You’ll Love This Recipe

• Ready in 30 minutes, start to finish. Ten minutes of stovetop prep plus twenty minutes in the oven means dinner is on the table before anyone gets hangry.
• Uses one pan and one baking sheet. Minimal dishes, minimal cleanup — just a skillet for the beef and a foil-lined sheet for the boats.
• Kid-approved every single time. Melted cheddar, savory seasoned beef, and soft-but-crispy bread is a combination that reliably empties plates at every age.
• Infinitely customizable toppings. The base recipe is a canvas — swap the tomatoes for jalapeños, add sour cream, or pile on black olives depending on what your household loves.
• Budget-friendly with pantry staples. Ground beef, a loaf of French bread, shredded cheddar, and a handful of seasonings — nothing here requires a specialty grocery run.
• Bakes perfectly on a foil-lined sheet. The foil reflects heat evenly and makes cleanup completely effortless — no soaking, no scrubbing.
• Scales up easily for a crowd. Use two baking sheets and two loaves and this recipe feeds twelve people with almost zero extra effort.

Ingredients

For the Ground Beef Filling

• 1½ lbs 80/20 ground beef
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon black pepper
• ¼ cup water (to loosen the filling slightly)

For the Bread Boats

• 1 large loaf French bread (about 24 inches), cut in half lengthwise
• 2 tablespoons unsalted butter, softened
• ½ teaspoon garlic powder

For the Topping (as shown in photo)

• 2 cups shredded cheddar cheese (sharp or medium — the orange cheddar visible in the photo)
• 1 large roma tomato, diced into small cubes (bright red, scattered over the cheese)

Optional Add-Ins

• ¼ cup pickled jalapeño slices
• 2 tablespoons sour cream (drizzled after baking)
• 2 tablespoons sliced green onions
• ¼ cup sliced black olives

Substitution Guide

Kitchen Tools Needed

• Large skillet or sauté pan (for cooking the ground beef filling)
• Rimmed baking sheet (essential for baking — collects any drips and supports the bread)
• Aluminum foil (lines the baking sheet for easy cleanup, as shown in the photo)
• Oven (preheat to 375°F)
• Chef’s knife and cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Pastry brush or butter spreader (for the garlic butter on the bread)
• Meat thermometer (to verify ground beef reaches safe internal temp)

How to Bake Cheesy Ground Beef French Bread Boats Perfectly

Step 1: Preheat the Oven and Prep the Bread

Preheat your oven to 375°F and line a rimmed baking sheet with aluminum foil — exactly as shown in the photo. While the oven comes to temperature, slice the French bread loaf in half lengthwise to create two long, open-faced boats. Mix the softened butter with garlic powder and spread it evenly across the cut sides of both halves, reaching all the way to the edges.

💡 Embedded Tip: Toasting the buttered bread briefly before adding the filling (Step 3) prevents a soggy bottom. Slide the buttered halves cut-side up into the preheated oven for just 5 minutes — long enough to set a slight crust on the interior surface before the beef goes on.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and let it sit undisturbed for 1–2 minutes before breaking it up — this initial contact with the hot pan builds some light browning on the meat rather than just steaming it gray. Break the beef into small, even crumbles as it cooks. Once no pink remains, drain the excess fat, leaving about 1 teaspoon in the pan for flavor.

According to USDA safe cooking guidelines, ground beef must reach an internal temperature of 160°F before it’s safe to eat. Use a meat thermometer to verify before moving to the next step.

Step 3: Build the Seasoned Filling

Return the drained skillet to medium heat. Add the diced onion and cook for 2–3 minutes until softened and translucent, stirring frequently. Add the minced garlic and cook for 30 seconds until fragrant — you’ll smell it shift from sharp and raw to sweet and savory almost immediately. Stir in the tomato paste, Worcestershire, chili powder, smoked paprika, cumin, salt, pepper, and water. Cook for 2–3 more minutes, stirring until everything is combined and the filling is moist but not wet.

Step 4: Pre-Toast the Bread (if skipping embedded tip above)

If you didn’t pre-toast in Step 1, place the garlic-buttered bread halves cut-side up on the foil-lined baking sheet and bake at 375°F for 5 minutes now. The surface should feel slightly dry and firm to the touch when you press it lightly — not hard, but no longer spongy. This is the visual and tactile cue that a proper base crust has formed.

Step 5: Load and Top the Boats

Spoon the ground beef filling evenly over both bread halves, spreading it all the way to the edges and piling it generously — you want a full, loaded layer. Distribute the shredded cheddar cheese evenly over the top of each boat. The cheese should cover the filling completely, with a slightly mounded layer that will settle and melt flat during baking.

💡 Embedded Tip: Shred your cheddar from a block rather than using pre-shredded bags. Block cheese contains no anti-caking agents (like cellulose), so it melts smoother, faster, and into that glossy, cohesive layer you can see in the photo — rather than a grainy or oily result.

Step 6: Bake Until Golden and Bubbly

Place the loaded baking sheet in the preheated 375°F oven. Bake for 12–15 minutes, until the cheese is fully melted, bubbling across the surface, and showing light golden-brown spots along the edges. The bread edges should be visibly crisp and golden, matching the color you see in the photo. Avoid opening the oven door before the 12-minute mark — premature lid-lifting disrupts the even heat environment and slows cheese melting.

Step 7: Garnish and Slice

Remove from the oven and immediately scatter the diced roma tomatoes across the top of both boats — the heat from the cheese will barely warm them without cooking them, keeping them fresh and bright as shown in the photo. Allow the boats to rest for 2–3 minutes before slicing each half into 3 individual portions with a sharp bread knife. This brief rest lets the cheese set slightly so it doesn’t slide off on the first cut.

Pro Tips for the Best Cheesy Ground Beef French Bread Boats

• Season your filling boldly. The bread absorbs some of the seasoning during baking, so a filling that tastes perfectly seasoned in the skillet may taste slightly mild after baking. Taste before loading and add a pinch more salt and chili powder if needed.
• Don’t skip the foil lining. Any beef fat or cheese drips that hit an unlined pan will bake on and require serious scrubbing. The foil shown in the photo isn’t just for looks — it’s a practical necessity for quick cleanup.
• Baking method-specific tip — use the bottom third of the oven for the first 10 minutes. Placing the baking sheet in the lower third exposes the underside of the bread to more direct radiant heat from the oven floor, crisping the crust more effectively. For the last 3–5 minutes, move the sheet to the middle rack to let the top cheese brown evenly without over-crisping the edges.
• Cut the bread without sawing through the foil. Use a sharp serrated bread knife and apply light pressure — aggressive sawing tears the foil and drags the beef filling. One clean, confident stroke per slice keeps everything tidy.
• Make the filling up to 2 days ahead. The seasoned ground beef filling refrigerates beautifully and actually tastes richer the next day as the spices meld. Reheat briefly in the skillet with a splash of water before loading the boats for even quicker weeknight assembly.

Common Mistakes to Avoid

1. Using bread that’s too soft or fresh-baked.
A very soft, fresh French loaf compresses under the weight of the filling and loses its boat shape. A loaf that’s one day old — or one with a firmer, slightly chewier crust — holds its structure through 15 minutes of baking without collapsing.

2. Not draining the beef fat after browning.
Excess fat from the ground beef will pool under the cheese as the boats bake, making the bread soggy and greasy. Drain well, leaving only about a teaspoon in the pan to carry the flavor of the aromatics.

3. Piling the cheese too thin.
A single sparse layer of cheese melts into nothing and leaves dry patches of beef exposed. Use a full 2 cups across both halves — the generous, even coverage you see in the photo is the goal.

4. Opening the oven door too often during baking. (Baking method-specific)
Every time the oven door opens, the internal temperature drops by 25–50°F, and the cheese takes longer to melt evenly. Baking relies on a stable, consistent ambient heat — trust the timer and resist peeking before the 12-minute mark.

5. Adding the tomatoes before baking.
Raw diced tomatoes release significant water when exposed to oven heat, which steams the cheese layer and prevents proper browning. Always add tomatoes after the boats come out of the oven, as shown in the photo, to keep them fresh and the cheese properly set.

6. Skipping the bread pre-toast step.
Loading cold, un-toasted bread directly with the beef filling results in a soggy, limp center by the time the cheese has melted. The 5-minute pre-toast is a non-negotiable step for structural integrity.

7. Cutting the boats immediately out of the oven.
Cheese needs 2–3 minutes to firm up slightly after baking — slicing too soon causes it to slide off the bread entirely. The brief rest makes a real, practical difference in how cleanly each portion holds together.

Variations

Healthy

Use 93% lean ground turkey instead of 80/20 beef — it has significantly less saturated fat while keeping the protein high. Add a handful of finely diced zucchini or bell pepper to the filling along with the onions for extra vegetables. Top with part-skim mozzarella instead of cheddar, which melts similarly with fewer calories.

Vegetarian

Replace the ground beef with a 15 oz can of drained black beans plus 1½ cups of cooked lentils. Season the same way — the chili powder, cumin, and smoked paprika provide the same savory depth. The filling will be slightly softer but holds well on the pre-toasted bread, and the cheddar and tomato topping stays exactly the same.

Spicy

Add 1 teaspoon of cayenne pepper and 1 tablespoon of hot sauce (such as Frank’s RedHot) to the beef filling during seasoning. Swap the cheddar for Pepper Jack, which adds a second layer of heat as it melts. Top with pickled jalapeño slices after baking alongside the diced tomatoes for extra kick.

Gluten-Free

This variation requires a genuinely different bread — use a certified gluten-free French-style baguette or sub roll (available at most major grocery chains) in place of traditional French bread. The loaf may be shorter, so plan for 2 gluten-free loaves per batch. All other ingredients in this recipe are naturally gluten-free; verify your Worcestershire sauce label, as some brands contain malt vinegar.

Low-Carb / Keto

Swap the French bread entirely for large portobello mushroom caps, stems removed and gills scraped out. Brush the caps with garlic butter, pre-bake at 375°F for 8 minutes to expel moisture, then load and top exactly as directed. The mushroom caps act as a low-carb “boat” and hold the beef and cheese filling beautifully — bake the loaded caps for 10–12 minutes until the cheese bubbles.

What to Serve With This Recipe

• Simple green salad with ranch or Italian dressing — cuts through the richness of the cheese and seasoned beef effortlessly.
• Crispy French fries or seasoned wedge fries — the classic pairing that turns this into a full diner-style plate. Try Best Cheesy Ground Beef Pasta Bake (Easy 45-Minute Dinner) for an easy homemade version.
• Coleslaw — cool, creamy, and tangy alongside something hot and savory from the oven.
• Corn on the cob — simple, sweet, and a great texture contrast to the cheesy, meaty boats.
• Tomato soup — a warm, comforting pairing that echoes the tomato notes already in the filling.
• Sliced cucumber and bell pepper strips with dip — a light, crunchy side that balances the heartiness of the boats without competing with the flavor.
• Pickles or pickled banana peppers — the acidity is a natural complement to the rich cheddar and beef, and kids love adding them straight to each bite.

Storage Instructions

Refrigerator

Store leftover cheesy ground beef french bread boats in an airtight container or wrapped tightly in foil for up to 3 days. The bread will soften slightly but still reheats well. Store the bread and any unused diced tomato garnish separately if possible — fresh tomatoes don’t hold well once mixed into the baked filling.

Freezer

The cooked beef filling freezes excellently for up to 2 months in a freezer-safe zip-top bag. However, the assembled boats (bread plus topping) are not ideal for freezing — the bread becomes waterlogged and loses its texture after thawing. Freeze the filling separately, then bake fresh bread boats when ready to serve.

Shelf Life Summary

Reheating Instructions

Oven

Preheat to 350°F. Place the leftover boats on a foil-lined baking sheet and cover loosely with a tent of foil to protect the cheese from over-browning. Bake for 10–12 minutes until warmed through and the cheese is re-melted. Remove the foil tent for the final 2 minutes to re-crisp the bread edges.

Microwave

Place one portion on a microwave-safe plate. Heat on medium power (70%) for 60–90 seconds, checking at the 60-second mark. The bread won’t re-crisp in the microwave, but it’s the fastest option for a quick lunch. Adding a damp paper towel tent over the top prevents the cheese from drying out during reheating.

Stovetop

For the filling only (reheated separately from bread): warm in a small skillet over medium-low heat with a splash of water, stirring occasionally for 4–5 minutes until hot. Then spoon onto fresh-toasted bread and serve immediately.

For complete reheating safety guidance on cooked beef products, refer to USDA Food Safety and Inspection Service leftovers guidelines.

Nutrition Facts

Nutrition Disclaimer: All nutrition values are estimates calculated using standard ingredient databases and will vary based on specific brands used, exact portion sizes, and any ingredient substitutions. These figures are provided for general informational purposes only and are not intended as a substitute for guidance from a registered dietitian or healthcare provider.

Frequently Asked Questions

Can I use ground turkey instead of ground beef in this recipe?

Absolutely. Ground turkey works well — use 93% lean for a lower-fat result and season the same way. Since turkey has less fat than 80/20 beef, add a teaspoon of olive oil to the skillet before browning to prevent sticking and keep the filling moist.

What type of French bread works best for the boats?

Look for a loaf with a firm, slightly chewy crust rather than a very airy, soft interior. A sturdy crust holds the filling weight without collapsing during baking. Day-old French bread from the bakery section works especially well because it’s slightly firmer.

Can I make cheesy ground beef french bread boats ahead of time?

Yes — the beef filling can be made up to 2 days ahead and refrigerated. When ready to eat, prep and pre-toast the bread, reheat the filling briefly in a skillet with a splash of water, then load, top with cheese, and bake as directed. Total oven-to-table time is under 20 minutes with pre-made filling.

What cheese melts best on these french bread boats?

Sharp or medium cheddar (orange, as shown in the photo) is the top choice for flavor and melt quality. Colby Jack and Pepper Jack are close seconds. Avoid pre-shredded bags when possible — block cheese shredded at home melts far more smoothly due to the absence of anti-caking agents.

How do I keep the bread from getting soggy?

The two-step prevention: first, drain the beef filling thoroughly so no excess fat saturates the bread; second, pre-toast the buttered bread in the oven for 5 minutes before adding any topping. Both steps together create a barrier that keeps the bottom crust firm through the full bake.

Can I broil these instead of baking?

You can use the broiler for the final 2–3 minutes only — never for the full cook time. Broiling is a top-down, high-intensity heat that can burn exposed cheese or bread edges in under a minute if unsupervised. Bake at 375°F for 12 minutes, then switch to broil on HIGH for 2 minutes at most to achieve extra cheese browning — watch closely and don’t walk away.

How many servings does one loaf make?

One large (24-inch) French bread loaf, sliced lengthwise into two halves and then each half cut into three pieces, yields 6 individual portions. For a crowd, use two loaves on two foil-lined baking sheets and double the filling recipe.

Can I add sauce to the filling — like pizza sauce or marinara?

Yes — swap the tomato paste and water for 3 tablespoons of pizza sauce or marinara for an Italian-style version of these cheesy ground beef french bread boats. Reduce the chili powder and cumin by half and add ½ teaspoon of dried Italian seasoning instead to match the flavor profile.

Is this recipe kid-friendly?

Very much so. The seasoning level in the base recipe is mild enough for most kids — warm and savory without being spicy. Let kids add their own toppings (olives, jalapeños, sour cream) after baking to make it interactive and reduce mealtime resistance.

What’s the best way to slice the boats without everything sliding off?

Use a sharp serrated bread knife and a confident, single-stroke cutting motion rather than sawing back and forth. Let the boats rest 2–3 minutes after baking so the cheese firms slightly, then cut with one decisive downward press. A bench scraper helps transfer portions cleanly to plates.

Can I add vegetables to the beef filling?

Definitely. Finely diced bell pepper, zucchini, or corn kernels all work well — add them to the skillet with the onion in Step 3 and cook until just tender before adding the spices. Keep the vegetables finely diced so they blend into the filling rather than making it chunky, which can cause the topping to slide during baking.

Expert Chef Tips

• Use 80/20 ground beef, not leaner. The 20% fat content is what gives the filling its rich, savory depth and keeps it moist through the full baking time. Leaner beef (90/10 or higher) tends to dry out and lose its appeal under oven heat — the small amount of fat you drain away is doing a lot of work while it’s in the pan.
• Season the bread, not just the filling. The garlic butter on the bread surface is more than a flavor boost — it creates a slight waterproof barrier that slows moisture absorption from the filling. Don’t skip it, and don’t spread it thin. You want a visible, even coat on every inch of the cut surface.
• Let the filling sit off the heat for 2 minutes before loading. Spooning a very hot filling onto pre-toasted bread immediately can begin softening the crust before the oven has a chance to crisp it further. A brief rest off the heat reduces that moisture transfer and keeps your base firmer.
• Rotate the baking sheet halfway through. Most home ovens have hot spots that cause uneven cheese browning. At the 8-minute mark, rotate the sheet 180 degrees so both bread halves bake to the same golden, bubbly finish you see in the photo — no pale patches or over-browned corners.
• Cut the loaf slightly off-center. When halving the French bread loaf lengthwise, cut it so one half is slightly larger (about 55% of the loaf height) — this becomes the base boat with more interior depth to hold the filling. The smaller half sits slightly flatter but still holds a full layer of beef and cheese without spilling over the edges.

Recipe Summary

These cheesy ground beef french bread boats combine a boldly seasoned beef filling with melted orange cheddar and fresh diced tomatoes on golden, garlic-buttered French bread — all baked at 375°F until the cheese is bubbling and the edges are perfectly crisp. The entire dish comes together in 30 minutes with simple pantry ingredients and one foil-lined baking sheet. Pre-toasting the bread and draining the beef are the two non-negotiable steps that separate a great result from a soggy one. Serve immediately after garnishing with fresh tomatoes for the best texture and presentation.

Conclusion

Some recipes earn a permanent spot in your weekly rotation not because they’re fancy, but because they’re reliably, genuinely good every single time you make them. These cheesy ground beef french bread boats are exactly that kind of recipe — simple enough for a Tuesday, satisfying enough to feel like a real dinner, and customizable enough to keep things interesting week after week. Make them once and you’ll understand why the baking sheet is always empty by the time everyone steps away from the table. Happy cooking.

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Healthy

Cheesy Ground Beef French Bread Boats – Easy 30-Min Dinner

Author: Anna Cooking Method: Baking Cuisine: American Courses: High Protein, High Protein Breakfast

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 6 Calories: 480

Description

If there's one dinner that disappears faster than it hits the table, it's cheesy ground beef french bread boats. Seasoned ground beef piled onto toasted French bread halves, blanketed in melted cheddar, and finished with fresh diced tomatoes — it's the kind of meal that looks like you put in serious effort but actually comes together in about 30 minutes flat.

Ingredients

Scale

1/2x 1x 2x 3x

• For the Ground Beef Filling
• 1 ½ lbs 80/20 ground beef
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon black pepper
• ¼ cup water (to loosen the filling slightly)
• For the Bread Boats
• 1 large loaf French bread , cut in half lengthwise (about 24 inches)
• 2 tablespoons unsalted butter, softened
• ½ teaspoon garlic powder
• For the Topping (as shown in photo)
• 2 cups shredded cheddar cheese (sharp or medium — the orange cheddar visible in the photo)
• 1 large roma tomato, diced into small cubes (bright red, scattered over the cheese)
• Optional Add-Ins
• ¼ cup pickled jalapeño slices
• 2 tablespoons sour cream (drizzled after baking)
• 2 tablespoons sliced green onions
• ¼ cup sliced black olives

Instructions

1. How to Bake Cheesy Ground Beef French Bread Boats Perfectly
2. Step 1: Preheat the Oven and Prep the Bread
3. Preheat your oven to 375°F and line a rimmed baking sheet with aluminum foil — exactly as shown in the photo. While the oven comes to temperature, slice the French bread loaf in half lengthwise to create two long, open-faced boats. Mix the softened butter with garlic powder and spread it evenly across the cut sides of both halves, reaching all the way to the edges.
4. 💡 Embedded Tip: Toasting the buttered bread briefly before adding the filling (Step 3) prevents a soggy bottom. Slide the buttered halves cut-side up into the preheated oven for just 5 minutes — long enough to set a slight crust on the interior surface before the beef goes on.
5. Step 2: Brown the Ground Beef
6. Heat a large skillet over medium-high heat. Add the ground beef and let it sit undisturbed for 1–2 minutes before breaking it up — this initial contact with the hot pan builds some light browning on the meat rather than just steaming it gray. Break the beef into small, even crumbles as it cooks. Once no pink remains, drain the excess fat, leaving about 1 teaspoon in the pan for flavor.
7. According to USDA safe cooking guidelines, ground beef must reach an internal temperature of 160°F before it's safe to eat. Use a meat thermometer to verify before moving to the next step.
8. Step 3: Build the Seasoned Filling
9. Return the drained skillet to medium heat. Add the diced onion and cook for 2–3 minutes until softened and translucent, stirring frequently. Add the minced garlic and cook for 30 seconds until fragrant — you'll smell it shift from sharp and raw to sweet and savory almost immediately. Stir in the tomato paste, Worcestershire, chili powder, smoked paprika, cumin, salt, pepper, and water. Cook for 2–3 more minutes, stirring until everything is combined and the filling is moist but not wet.
10. Step 4: Pre-Toast the Bread (if skipping embedded tip above)
11. If you didn't pre-toast in Step 1, place the garlic-buttered bread halves cut-side up on the foil-lined baking sheet and bake at 375°F for 5 minutes now. The surface should feel slightly dry and firm to the touch when you press it lightly — not hard, but no longer spongy. This is the visual and tactile cue that a proper base crust has formed.
12. Step 5: Load and Top the Boats
13. Spoon the ground beef filling evenly over both bread halves, spreading it all the way to the edges and piling it generously — you want a full, loaded layer. Distribute the shredded cheddar cheese evenly over the top of each boat. The cheese should cover the filling completely, with a slightly mounded layer that will settle and melt flat during baking.
14. 💡 Embedded Tip: Shred your cheddar from a block rather than using pre-shredded bags. Block cheese contains no anti-caking agents (like cellulose), so it melts smoother, faster, and into that glossy, cohesive layer you can see in the photo — rather than a grainy or oily result.
15. Step 6: Bake Until Golden and Bubbly
16. Place the loaded baking sheet in the preheated 375°F oven. Bake for 12–15 minutes, until the cheese is fully melted, bubbling across the surface, and showing light golden-brown spots along the edges. The bread edges should be visibly crisp and golden, matching the color you see in the photo. Avoid opening the oven door before the 12-minute mark — premature lid-lifting disrupts the even heat environment and slows cheese melting.
17. Step 7: Garnish and Slice
18. Remove from the oven and immediately scatter the diced roma tomatoes across the top of both boats — the heat from the cheese will barely warm them without cooking them, keeping them fresh and bright as shown in the photo. Allow the boats to rest for 2–3 minutes before slicing each half into 3 individual portions with a sharp bread knife. This brief rest lets the cheese set slightly so it doesn't slide off on the first cut.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 11g56%

Protein 32g64%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: delicious, homemade, healthy ,high protein