Mini Breakfast Bread Bowls 5fix Recipes

BREAKFAST BREAD BOWLS

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.

MINI CHEDDAR BREAD BOWLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool., Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.

QUICK AND EASY BREAD BOWLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

MINI BREAD BOWL DIPS

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.

BREAKFAST SAUSAGE BREAD #5FIX

Steps:

• Preheat oven to 350.
• Fry sausage in frying pan until browned. Add hash browns and continue to fry until heated through. Pour sausage and potatoes into a large bowl, mix in cheese and most of beaten egg. Mix completely. Open tube of bread dough and unroll from seam. Spread sausage mixture over dough, leaving 1 inch uncovered. Roll up like a jelly roll and place on a grease cookie sheet. Brush top with remaining egg. Bake for 20 minutes until golden brown. Remove from oven and let cool slightly. Good hot or cold.

SIMPLY FAMILY FRIENDLY BREAD BOWLS #5FIX

Steps:

• Preheat oven to 325 degrees.
• Place a 12 cup muffin tin upside down on a baking sheet. This is to prevent any oven drips. Spray the cups with cooking spray if desired.
• Cut each loaf into 6 equal pieces. Flatten slightly and press onto the upside down cup to form a shallow bowl. Bake 15-20 minutes or until the bowl bottoms are golden brown. Gently remove from the muffin tin while warm. A slight twist helps. Place on a baking pan or microwave safe plate.
• Microwave the Steamer Broccoli and Cheese according to package directions; approx 5-7 minutes. Mash slightly when adding to the potatoes in the next step.
• Pour potatoes into a micro safe glass bowl. Add velvetta. Microwave on high 4 minutes stirring every minute. The potatoes should be al dente, but cooked and the cheese melted. Stir in the package of broccoli and cheese.
• Spoon the mixture into the 12 baked bread bowls. Sprinkle with the diced bacon. At this point the bread bowls could be chilled for later use or finished for your meal.
• Microwave individual servings or bake approz 10-15 minutes in the oven if cold. This step is simply to heat. Baking results in a crispier crust.

MILE HIGH BREAKFAST BURRITO #5FIX

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!

BREAKFAST IN A BOWL #5FIX

Steps:

• 1. Heat oven to 375°F Spray 2 1/2 or 3 quart casserole dish with nonstick cooking spray.
• 2. Cover; bake 30 minutes, stirring gently halfway through baking. Continue baking until potatoes are tender and light golden brown.
• 3. While potatoes cook, prepare bacon in fry pan or in microwave to desired crispness. My sons love it crispy. Crumble bacon.
• 4. Scramble eggs.
• 5. When potatoes are done toss with eggs and bacon in a large bowl. Then you can ix in the cheese or. . . We like to make ahead and then reheat by the cupful so we cover and refrigerate until mixture is chilled. Then add in the shredded cheese and return to fridge.
• Scoop 1-2cups of mixture into a microwave safe bowl and reheat for 1 minute On high. The boys love it for a quick breakfast or a yummy afternoon treat.

MINI BREAKFAST BREAD BOWLS #5FIX

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.