When I’m looking for a quick, easy, and comforting breakfast, I make a breakfast bread bowl. Yep, I cook fluffy eggs loaded with whatever toppings I want (in this case, bacon and cheese) right inside a hollowed-out bread roll. This is such a fun all-in-one meal that I look forward to making on the weekends.
Breakfast in a Bread Bowl
A bread bowl is the perfect delivery device for soft-cooked eggs. It keeps them contained, and I can prep as many as I want at a time, toss them all in the oven, and have a fun and tasty breakfast in no time. It doesn’t get much better than that!
When it comes to toppings, I love how versatile this recipe is. I went for the classic bacon, egg, and cheese combo. But you can really do anything you want. Crumbled sausage, diced ham, sautéed veggies… the possibilities for filling are endless!
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How to Store and Reheat
This breakfast bread bowl recipe is best enjoyed the day it’s made but will last in the refrigerator for 1 or 2 days more. To reheat, reheat gently in a toaster or conventional oven until hot.
Recipe Tip!
The bread bowl is more than just edible, it’s absolutely delicious! So don’t just scoop the filling out of it with a spoon; tear it, dip it, and enjoy it! You can keep the top you sliced off and toast it, use it as a dipper!
Breakfast Bread Bowl Recipe
Ingredients
- 4 large bread rolls
- 5 slices bacon chopped
- 1 cup freshly shredded white cheddar cheese
- 4 large eggs
- 4 teaspoons heavy cream
- ⅛ teaspoon dried thyme
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 350℉.
- Slice off the top and hollow out the center of each roll. When hollowing out the rolls, be sure to leave enough bread around the edges to keep its form.4 large bread rolls
- Add chopped bacon (divided evenly) to the bottom of each roll (set some aside for serving).5 slices bacon
- Add ¼ cup of cheese to the bottom of each roll.1 cup freshly shredded white cheddar cheese
- Crack 1 egg into the hole of each roll. Top with 1 teaspoon of heavy cream. Sprinkle with a pinch of salt, pepper, and thyme.4 large eggs, 4 teaspoons heavy cream, ⅛ teaspoon dried thyme, ⅛ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Bake for 20 – 25 minutes, until the egg white is cooked and the yolk is firm but runny inside. Sprinkle a few pieces of chopped bacon on top to serve.
Notes
- When hollowing out your rolls, use a knife to cut a round hole in the top of each roll. Then use your fingers to gently carve out a well.
- When adding your heavy cream, simply dump it around the edges of the egg, there’s no need to stir.
- If the egg overflows the hole in the bread, wipe up any excess with a paper towel.
- When baking your rolls, check on them around the 20 minute mark. Each oven will cook slightly differently and you want to keep an eye on how fast your egg yolk is cooking.
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