Mini Breakfast Bread Bowls 5fix Recipes

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.

Steps:

• Preheat the oven at 375 degrees.
• Heat a large frying pan on medium high heat until hot then add bacon.
• Cook bacon until crispy then remove and break into halves.
• Remove 2 tablespoons of the bacon grease into a small bowl.
• Add one pack of Simply Potatoes diced with Onions to the pan and cook with the remaining bacon grease. Cook until light brown then remove and divide into 12 even piles.
• Then take a knife and cut a circle from the top center of the knot roll. Remove the bread from within the roll; hollowing the roll.
• Add cubes of cheese, one pile of the Simply Potatoes, bacon half, and topped with a few more cubes of cheese filling the bread bowl.
• Place the knot roll top back on the center of the bread bowl; covering the top. Repeat the steps until all of the bread bowls are filled. Then add the knots onto a cookie sheet.
• Take the small bowl with bacon grease and paint each roll.
• Cook in the oven for 10 minutes or until golden brown and crispy.
• Remove from the oven; Allow the bread bowls to rest for 5 minutes then and serve.

Steps:

• Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.

Steps:

• Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.
• Add melted butter, sugar and salt and mix until combined.
• Gradually add flour.
• Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer, but it may get a little tiring!).
• Punch dough down and form into 6 equal sized balls.
• Place on a greased cookie sheet and let rise until doubled.
• Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.
• Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.

Steps:

• Crack eggs into a large bowl and whisk briskly until incorporated.
• Open Hatch Green Chili sauce and heat on low in a small sauce pan.
• In a large non stick skillet begin to brown sausage, chopping with spatula into crumbles as you would for chili.
• When about half cooked, add 2 heaping cups Simply Potatoes Diced Potatoes with Onions, seasoning potatoes to taste. Continue cooking until sausage is browned through and potatoes are soft and picking up some color.
• Remove from skillet with slotted spoon into a large bowl and cover; pour off any drippings from skillet.
• Give eggs a final whisk in bowl and pour into the skillet, season as normal, and scramble eggs.
• When eggs are scrambled soft, return sausage and potatoes to the skillet and finish cooking, incorporating eggs, sausage and potatoes together.
• Remove from heat and serve, spooning two to three large spoonfuls onto a warm tortilla. Top with your favorite Green Chili sauce (Hatch green chili enchilada sauce is tasty and available everywhere), or, if preferred for the youngsters, sprinkle medium cheddar cheese shreds on top like a taco.
• This is a hands on breakfast, so pick them up like a taco and enjoy, no silverware necessary. In a hurry? Wrap in foil and take breakfast with you!