Breakfast Essentials Hardy Breakfast Bread Bowl Food

BREAKFAST BREAD BOWLS

Breakfast Bread Bowls image

I saw the original recipe on RecipeTin Eats, but changed it around a bit to fit my pantry and preferences. It's a different kind of breakfast sandwich, and I have to say I liked it quite a bit. It's one that you can adjust to meet your preferences. It's easy to multiply for however many servings you need.

Provided by duonyte

Categories Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 round sandwich roll (like a Kaiser roll)
1 thin slice corned beef or 1 thin slice ham
1 large egg (room temperature)
salt and pepper, to taste
2 tablespoons shredded cheese (cheddar, monterey jack, mozzarella, any melty cheese)
chopped parsley (optional) or scallion (optional)

Steps:

Preheat oven to 400 deg F.
Cut off the top of the roll, about 1/4 or 1/3rd of the way down. Pull out the inside of the bottom section, leaving a shell of about 1/2 inch.
Lay the slice of corned beef or ham in the opening - try to use a slice that covers all of the "bowl" in a single piece.
Break the egg into the "bowl", season with salt and pepper. Sprinkle cheese on top. Place the top of the roll on top.
Carefully wrap the roll in a sheet of aluminum foil.
Place in oven and bake for around 20 to 25 minutes. At 20 minutes my yolk was still a bit runny, but the white was cooked through. Garnish with parsley or chopped scallion, if desired.

Nutrition Facts : Calories 330.7, Fat 14, SaturatedFat 6.2, Cholesterol 203.8, Sodium 650, Carbohydrate 32.7, Fiber 1.3, Sugar 1.2, Protein 17.4

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

Ingredients

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.

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