Eggs Baked In Bread Bowls Recipes

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EGGS BAKED IN BREAD BOWLS



Eggs Baked in Bread Bowls image

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

6 kaiser rolls (4 to 5 inches in diameter)
6 Land O Lakes® all-natural farm-fresh eggs
6 teaspoons heavy whipping cream
6 tablespoons grated Parmesan cheese
3 teaspoons chopped fresh chives
3 teaspoons finely chopped fresh parsley
Salt and freshly ground pepper to taste

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 EGG BREAD BOWLS



Baked Egg Bread Bowls image

It's an all-in-one breakfast, thanks to the kaiser buns being used as bread bowls, which also means you don't have to toast bread or even wash a skillet!

Categories     Breakfast

Time 30m

Yield Serves: 4

Number Of Ingredients 6

4 kaiser rolls (about 4 inches/10 cm diameter)
4 slices Black Forest ham
4 eggs
Pinch each salt and freshly ground pepper
½ cup ( 125 mL ) shredded Cheddar cheese
¼ cup ( 60 mL ) Tostitos® Roasted Red Pepper Salsa

Steps:

  • Preheat oven to 350°F (180°C). Line baking sheet with parchment paper; set aside. Halve rolls horizontally; set tops aside.
  • Hollow out bottom of rolls, leaving about ½-inch (1 cm) border all around. (Reserve hollowed-out bread for another use.) Place bread bowls on prepared pan.
  • Arrange slice of ham in bottom of each bowl. Crack 1 egg into each bread bowl. Season with salt and pepper; top with cheese.
  • Bake until cheese is melted, egg whites are set and yolks are cooked to desired doneness, approximately 20 to 25 minutes. Add reserved tops to baking sheet during last 5 minutes of baking time. Top with salsa and serve with toasted tops.

Nutrition Facts :

ITALIAN EGG BREAD BOWL



Italian Egg Bread Bowl image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 round loaf good-quality Italian bread
Olive oil, for drizzling, plus 2 tablespoons
Kosher salt and freshly ground black pepper
8 ounces loose sweet Italian sausage
1 small Spanish onion, halved and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 jarred Calabrian chiles, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons torn fresh basil
10 large eggs, whisked until frothy
6 ounces grated provolone
1/4 cup grated Parmesan

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.

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.

BAKED EGGS IN BREAD BOWLS



Baked Eggs in Bread Bowls image

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

8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
salt and pepper
4 tablespoons grated parmesan cheese

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

HEARTY EGG AND BREAD BAKE



Hearty Egg and Bread Bake image

This hearty casserole is great for brunch or a main meal. Serve with a fruit or green salad for a simple yet delicious meal.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¼ cups diced pancetta
1 medium onion, diced
1 red pepper, seeded and diced
8 eggs
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon black pepper
2 ½ cups milk
8 cups day old Italian bread cubes (3/4-inch/2cm)
2 cups shredded Italian blend cheeses
1 cup low-fat or regular ricotta cheese

Steps:

  • Grease a 9 x 13 (3 L) baking dish.
  • In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
  • Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
  • Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
  • Cover and refrigerate overnight.
  • When ready to serve, preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 26.8 g, Cholesterol 234 mg, Fat 21.9 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 10.6 g, Sodium 948.8 mg, Sugar 5.5 g

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