Breakfast Bread Bowls taste as good as they look! These are perfect for breakfast or brunch. Bread rolls packed with all the best breakfast goodies, like eggs, bacon and cheese – hearty, easy and so tasty!
Bread Bowls are the perfect delivery device for a hearty breakfast! Watch mouths water as you pull these babies out of the oven, loaded with cheesy bacon and topped with egg, it’s what weekend mornings are made for!
Why this is so good
- So easy to make, just hollow out a roll, layer in ingredients and bake
- They look great, perfect for a weekend brunch.
- Customizable, add in some of your favorite cooked meats and cheeses.
- Great for Thanksgiving, use up leftovers like ham and turkey slices.
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Do you eat the Bread Bowl?
Absolutely! 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!
Can I make these ahead of time?
This breakfast bowl recipe is best enjoyed the day its 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.
Other Bread Bowl fillings
You can sub out your favorite cheese, meat or add veggies, get creative. The egg on top brings it all together so nicely and works great for a breakfast. Make these at your next brunch with friends or use up the leftover ham or turkey after Thanksgiving.
Other Filling Options:
- Sauteed mushrooms
- Sauteed bell peppers
- Steamed broccoli
- Tomatoes
- Arugula
- Prosciutto
- Caramelized onions
- Arugula Basil Pesto
Avoid Burning the Buns
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.
More Top Tips
- 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.
Breakfast Bread Bowls Recipe
Ingredients
- 4 large bread rolls
- 5 slices bacon chopped
- 1 cup shredded white cheddar
- 4 eggs
- 4 teaspoons heavy cream
- ⅛ teaspoon thyme
- ⅛ teaspoon salt
- ⅛ teaspoon 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 shredded white cheddar
- Crack 1 egg into the hole of each roll. Top with 1 tsp of heavy cream. Sprinkle with a pinch of salt, pepper, and thyme.4 eggs, 4 teaspoons heavy cream, ⅛ teaspoon thyme, ⅛ teaspoon salt, ⅛ teaspoon 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 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.
- 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.
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