Breakfast Bread Bowls Recipes

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BREAKFAST BREAD BOWLS



Breakfast Bread Bowls image

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

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 7

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

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.

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI



French Onion Breakfast Bread Bowl with Broccoli image

This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

One 10-inch round loaf sourdough bread (about 1 3/4 pounds)
One 10.8-ounce bag frozen broccoli florets, such as Birds Eye® Steamfresh® Broccoli Florets
6 tablespoons unsalted butter
2 large onions, thinly sliced (about 1 pound)
2 large sprigs thyme
1 bay leaf
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
10 large eggs
1/2 cup heavy cream
1 pound Gruyere, grated (about 5 cups)

Steps:

  • Place a rack in the middle of the oven and preheat to 475 degrees F.
  • Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
  • Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
  • Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
  • Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
  • Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
  • Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
  • Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
  • Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

HOMEMADE BREAD BOWLS RECIPE



Homemade Bread Bowls Recipe image

The perfect homemade bread bowls recipe for your favorite soup! The best warm bread bowls that are great for dipping.

Provided by Contributor

Categories     Main Course

Time 35m

Number Of Ingredients 6

2¼ cups warm water
11 teaspoons active dry yeast (2 (5½ teaspoon packages))
½ cup butter (1 stick (melted))
2 Tablespoons granulated sugar
3 teaspoons salt
6½ cups all-purpose flour

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.

Nutrition Facts : Calories 716 kcal, Carbohydrate 116 g, Protein 23 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 1312 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving

MINI BREAKFAST BREAD BOWLS #5FIX



Mini Breakfast Bread Bowls #5FIX image

5-Ingredient Fix Contest Entry. This recipe is an original for my family. My 6 year old daughter is on spring break and I thought of a delicious dish that is easy to make and fun so that my kids can participate. I included all of the ingredients that we like and combined them into a bread bowl that we created. I precooked the bacon, Simply Potatoes diced potatoes with onions, and hollowed out the knot rolls. I supervised my daughter as she added the cheese, potatoes and bacon portions into the the knot rolls and painted the rolls with the bacon grease before I placed them into the oven. The look on her face preping the bowls is priceless. My two year old son even got involved by placing the bread stuffing, that was extracted from the rolls, into a bag so we can save it for bread crumbs in the future. They came out so crispy, and cheesy with the delicious potatoes an bacon flavor. Mom loved them, the kids loved them and I loved them as well.. These breakfast bowls are a keeper.

Provided by raseanb

Categories     Potato

Time 55m

Yield 12 breakfast bowls, 12 serving(s)

Number Of Ingredients 5

20 ounces Simply Potatoes Diced Potatoes with Onion
12 small knot rolls
6 slices bacon
1 lb Velveeta cheese, cubed
1/2 tablespoon black pepper

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.

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY



Bacon, Egg, And Cheese Breakfast Bread Boat Recipe by Tasty image

Here's what you need: baguette, large eggs, heavy cream, bacon bits, cheese, green onions

Provided by Tasty

Categories     Breakfast

Yield 1 boat

Number Of Ingredients 6

1 baguette
5 large eggs
⅓ cup heavy cream, or whole milk
4 oz bacon bits, cooked
4 oz cheese, shredded
2 green onions, thinly sliced

Steps:

  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette.
  • Bake for 25 minutes at 350°F (175°C).
  • Cut and serve while still warm.
  • Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
  • Enjoy!

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