Breakfast Bread Bowls

Name: Breakfast Bread Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 1/2 cup chopped pancetta; 4 crusty hard rolls (4 inches wide); 1/2 cup finely chopped fresh mushrooms; 4 large eggs; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded Gruyere or fontina cheese

The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania

Ingredients

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

Directions

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.

Originally published as Bread Bowl of Elegance in Simple & Delicious December/January 2014

Reviews

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Average Rating:

shortbreadlover

May 13, 2018

easy to do and very quick. just rigjt for my us family
angieact1

Feb 16, 2015

Very tasty and this one is a keeper! Great idea!
Josee89

Oct 17, 2014

Very nice, everyone enjoyed them.
piehlar

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!