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Breakfast Bread Bowls


  • 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


  • 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.

Nutrition Facts


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
    Dec 31, 1969

    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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