ITALIAN EGG BREAD BOWL
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.
- Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.
- Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.
- Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.)
- Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.
EGGS BAKED IN BREAD BOWLS
You only need 30 minutes to whip up our hearty eggs baked in bread bowls.
Provided by Bree Hester
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut thin 3-inch round slice from tops of rolls; reserve tops. Leaving 1/2 inch around side of each roll, remove bread from inside, creating 1/2-inch deep cavity; discard bread crumbs. Place bread bowls on cookie sheet.
- For each bread bowl, crack egg into cavity. Top egg with 1 tablespoon whipping cream, 1 tablespoon cheese, 1/2 teaspoon chives and 1/2 teaspoon parsley; sprinkle with salt and pepper.
- Bake 10 minutes; place reserved tops on bread bowls. Bake 2 minutes longer or until cheese is melted and whites and yolks of eggs are firm, not runny.
Nutrition Facts : ServingSize 1 Serving
BAKED EGGS IN BREAD BOWLS
These eggs are so dang cute! I've posted the recipe as I found it, but there are endless ways to adapt it - my favorite is cheese and salsa. Recipe is from MyRecipes.com.
Provided by Pinay0618
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
- Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
- Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
Nutrition Facts : Calories 181.2, Fat 9.1, SaturatedFat 3.3, Cholesterol 219.1, Sodium 255.5, Carbohydrate 14.7, Fiber 0.8, Sugar 1.1, Protein 9.7
BREAKFAST BREAD BOWLS
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
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 206mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
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BAKED EGGS IN BREAD BOWLS RECIPE | MYRECIPES
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3.5/5 (12)Total Time 35 minsServings 8Calories 191 per serving
- Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
- Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
- Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
BAKED EGGS IN BREAD BOWLS - JUST A TASTE
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Estimated Reading Time 3 mins
- Slice the tops off the rolls and set them aside. Scoop out a portion of the inside of each roll then arrange the rolls on a baking sheet.
- Sprinkle a portion of the cheese inside each roll then crack an egg on top of the cheese. Sprinkle each egg with a pinch of salt and pepper.
- Bake the eggs for 20 to 25 minutes until the whites of the eggs are cooked through and the yolks are cooked to your desired doneness. With 5 minutes remaining, add the tops of the rolls to the baking sheet to toast.
BAKED EGGS IN BREAD BOWLS - TWO PURPLE FIGS
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4.6/5 (14)Category Breakfast, LunchCuisine AmericanCalories 242 per serving
- Remove the insides of your bread to a point where the bun can keep its structure while still fit the egg.
- sprinkle half the cheese evenly between the bread bottoms. It should be a small layer that covers the bottoms of the bread.
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