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Breakfast Bread Bowls

 Breakfast Bread Bowls
These bread bowls are so elegant, tasty and simple, you'll wonder why you haven't been making them for years. My wife loves when I make these for her in the morning!
4 ServingsPrep: 20 min. Bake: 20 min.


  • 1/2 cup chopped pancetta
  • 4 crusty hard rolls (4 inches wide)
  • 1/2 cup finely chopped fresh mushrooms
  • 4 eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Gruyere or fontina cheese


  • Preheat oven to 350°. In a small skillet, cook pancetta over
  • medium heat until browned, stirring occasionally. Remove with a
  • slotted spoon; drain on paper towels.
  • Meanwhile, cut a thin slice off top of each roll. Hollow out bottom
  • of roll, leaving a 1/2-in.-thick shell (save removed bread for
  • another use); place shells on an ungreased baking sheet.
  • Add mushrooms and pancetta to bread shells. Carefully break an egg
  • into each; sprinkle eggs with salt and pepper. Sprinkle with cheese.
  • Bake 18-22 minutes or until egg whites are completely set and yolks
  • begin to thicken but are not hard. Yield: 4 servings.