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.
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
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.
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Best Breakfast Pizza Best Chicken and Waffles Recipe Eggs in Purgatory Sheet Pan Eggs Healthy Omelette Recipe Parmesan Eggs in a Hole Loaded Scrambled Eggs
