Breakfast Bread Bowl

When I’m looking for a quick, easy, and comforting breakfast, I make one of these egg-filled bread bowls. 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!

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One Simple Tip!

When hollowing out your bread bowls, use a knife to cut a round hole in the top of each roll. Then use your fingers to gently carve out a well. And don’t forget to save the bread pieces for dipping!

4.80 from 5 votes

Breakfast Bread Bowl Recipe

Cook up some eggs with bacon and cheese, then bake inside of a fresh bread bowl for the ultimate breakfast!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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Serves 4 people

1x2x3x

Ingredients

• ▢ 4 large bread rolls
• ▢ 5 slices bacon (chopped)
• ▢ 1 cup 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 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 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.

Storage: These breakfast bread bowls are best served fresh, but you can store them in an airtight container in the refrigerator if desired.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Breakfast Bread Bowl Recipe

Amount Per Serving (1 bread bowl)

Calories 311 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 12g75%

Cholesterol 218mg73%

Sodium 499mg22%

Potassium 143mg4%

Carbohydrates 2g1%

Sugar 1g1%

Protein 16g32%

Vitamin A 594IU12%

Calcium 232mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Breakfast, brunch

Cuisine: American

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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.