Breakfast Bread Bowls

UPDATED RECIPE!

What’s up, Hungry People! I’ve made a few changes to this recipe, using ciabatta bread instead, but the main concept remains the same! Check out the original post below to see the previous version.

Jalapeno Bacon Cheddar:

• Crumbled Bacon
• Jalapeno Slices
• Sharp Cheddar Cheese

Spinach Ham Gruyere:

• Diced Breakfast Ham
• Sauted Spinach
• Diced Red Onion
• Gruyere

Maple Sausage Cheddar:

• Cooked Maple Pork Sausage Patties
• Diced Red Onion
• Diced Sweet Red & Yellow Peppers
• Pepper Jack Cheese

Tomato Spinach Parmesan:

• Roma Tomato Slices
• Sauted Spinach
• Diced Red Onion
• Parmesan Cheese

I absolutely love these bread bowls because they are incredibly versatile and customizable. In this version, I’ve made four different types of bread bowls, but you and your guests can mix and match flavors to create your own unique combinations.

---

Original Post:

What’s Up, Hungry People?

Breakfast is hands down one of my favorite meals to prepare, especially when it’s a hearty breakfast that keeps you full all day long.

That was my goal when I made these delightful breakfast bread bowls, and let me tell you, they were a huge hit with my family. I can’t wait to make them again!

They were the perfect way to spend the long weekend with my loved ones, and of course, we spent the entire time cooking!

Here’s What You’ll Need

FOR MINI FRENCH BREAD BOWLS:

• Frozen mini French bread baguettes (or medium-sized country bread loaves): Used as the base for the bread bowls.
• Eggs: Provide a protein-rich filling and bind the ingredients together when cooked.
• Bacon: Adds a savory and smoky flavor to the filling.
• Spicy sausage: Enhances the overall taste with its spiciness and adds a meaty element.
• Garlic: Adds a rich and aromatic flavor to the sautéed ingredients.
• Spinach: Provides a nutritious and leafy green component to the filling.
• Butter: Used for sautéing the onions, garlic, and spinach, adding richness and flavor.
• Tomato: Adds a fresh and juicy element to the filling.
• Gruyere cheese: Melts beautifully and contributes a nutty and creamy taste to the bread bowls.
• Sharp cheddar cheese: Adds a bold and tangy flavor to the filling.
• Salt and pepper: Enhances the overall seasoning and taste of the dish.

FOR CIABATTA BREAD BOWLS:

• Bacon: Adds a crispy and savory element to the filling.
• Spinach: Provides a nutritious and vibrant green component to the filling.
• Bell pepper: Adds a sweet and colorful taste to the bread bowls.
• Red onion: Offers a mild and slightly pungent flavor to the filling.
• Turkey sausage: Provides a lean and flavorful protein source in the filling.
• Maple pork sausage patties: Adds a sweet and savory flavor to the bread bowls.
• Breakfast ham: Offers a smoky and salty taste to the filling.
• Sharp cheddar cheese: Melts beautifully and adds a rich and tangy flavor to the dish.
• Parmesan cheese: Adds a salty and nutty taste to the bread bowls.
• Gruyere cheese: Melts beautifully and contributes a nutty and creamy taste to the dish.
• Pepper jack cheese: Adds a spicy kick and creamy texture to the filling.
• Salt and pepper: Enhances the overall seasoning and taste of the dish.
• Fresh parsley: Used as a garnish to add a fresh and herbaceous element to the bread bowls.

Let’s Cook!

The inspiration for these bread bowls came from a quick BuzzFeed video I stumbled upon on Facebook. However, finding mini full-sized loaves of bread turned out to be quite a challenge.

But fear not, I made a few adjustments to make it work.

To tackle this dilemma, I used some frozen mini French bread rolls that I had baked the night before. Along with those, I managed to find the only mini-loaves available in all of Beavercreek. I hollowed out the bread, saving the insides for another recipe that I haven’t quite decided on yet.

Each bread bowl was lined with a slice of sharp cheddar cheese, creating a savory base. I then filled the bowls with delightful toppings such as sautéed spinach, crispy bacon, spicy sausage, and caramelized onions and garlic. Oh, and let’s not forget the eggs—I cracked one (or three) into each bowl!

Now, getting the eggs to stay inside the mini rolls was probably the trickiest part of this whole baking adventure, but let me tell you, it was completely worth it.

Thankfully, I only accidentally broke one yolk while trying to delicately settle the egg on top of all the other fillings.

I baked the mini bread bowls for about 25 minutes, or until the eggs were just set and didn’t jiggle too much when I gently shifted the baking sheet.

You know how some people are picky about their eggs being too runny, so I decided it was best to have eggs with a soft center instead of an overly runny one, especially when serving a crowd.

Now, I must admit, I personally love my eggs with a runny yolk. After all, what else am I supposed to dip my bread into!?

As for the larger bread bowls, I decided to let them have runnier insides. However, be aware that the overall baking time for the larger bowls increased to about 35-40 minutes to achieve that desired runny center. So, keep that in mind if you decide to go for the bigger option! Everyone at the table absolutely adored these bread bowls. They were easy to eat and incredibly delicious.

Even the larger bowls were sliced in half and shared among the family because, let’s face it, one of those big bread bowls would be quite a challenge to devour all by myself.

That’s it for today, Hungry People!

Don’t forget to check out the updated recipe above and get creative with your flavor combinations. Until next time, happy cooking!

Spiralized Hot Dogs with Gruyere & Spinach

Easy Mushroom Spinach Appetizers

Spicy Shrimp on Cheddar Bay Waffles