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.
Ingredients
- Bread Rolls – go for large rolls, so you can load up with filling!
- Bacon – chopped. Ideally opt for nitrate free.
- Cheese – I used white cheddar as it cuts through nicely. But you can gor for other melty cheeses!
- Eggs – ideally free range/organic.
- Heavy Cream
- Thyme – Dried is fine. You can change up the herbs to your favorite mixes.
- Salt and Pepper
How to make these Bread Bowls
Hollow out your bread bowls, then layer in bacon, cheese and top with an egg and heavy cream. Season with slat, pepper and thyme.
Bake for around 20 mins, sprinkle some bacon bits on top.
Serve and Enjoy!
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.
Check out these delicious brunch recipes
- Best Breakfast Pizza
- Best Chicken and Waffles Recipe
- Eggs in Purgatory
- Huevos Rancheros
- Healthy Omelette Recipe
- Parmesan Eggs in a Hole
- Loaded Scrambled Eggs
Have you tried these Breakfast Bread Bowls? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Breakfast Bread Bowls
Ingredients
- 4 large bread rolls
- 5 slices bacon chopped.
- 1 cup shredded white cheddar
- 4 eggs
- 4 tsp heavy cream
- ⅛ tsp thyme
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat the oven to 350 degrees.
- Prepare each roll: slice off the top and hollow out the center of the roll. When hollowing out the rolls, be sure to leave enough bread around the edges of the roll for it to keep its form.
- Add about a slice of chopped bacon to the bottom of each roll.
- Add ¼ cup of cheese to the bottom of each roll.
- Add an egg into the hole of each roll. Top with 1 tsp of heavy cream. Sprinkle with a pinch of salt, pepper, and thyme.
- 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.
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.
Leave a Review