Breakfast Bread Bowls taste as good as they look! These are perfect for breakfast or brunch. Bread bowls are packed with all the best breakfast goodies, like eggs, bacon, and cheese.
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.
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.
Storage: These breakfast bread bowls are best served fresh, but you can store them in an airtight container in the refrigerator if desired.