Breakfast Bread Bowl Recipe

4.80 from 5 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Servings: people

Calories: 311kcal

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.

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.