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TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup chopped pancetta or bacon
  • 4 crusty hard rolls (4-inch 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

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Breakfast Bread Bowls in Simple & Delicious

Reviews for Breakfast Bread Bowls(1)

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MY REVIEW
Reviewed Jan. 30, 2014

These turned out great! I substituted chopped peppers and onion for the bacon/pancetta and lined the pan with parchment paper. The baking time was very accurate - will definitely make again. Add a green salad or fruit and you can have a complete meal anytime!

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