Breakfast Bread Bowls

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breakfast bread bowls pinterest image


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.

four types of breakfast bowls

Jalapeno Bacon Cheddar:

  • Crumbled Bacon
  • Jalapeno Slices
  • Sharp Cheddar Cheese
jalapeno bread bowl

Spinach Ham Gruyere:

  • Diced Breakfast Ham
  • Sauted Spinach
  • Diced Red Onion
  • Gruyere
cheese bread bowl

Maple Sausage Cheddar:

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

Tomato Spinach Parmesan:

  • Roma Tomato Slices
  • Sauted Spinach
  • Diced Red Onion
  • Parmesan Cheese
tomato bread bowl

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.

mini bread bowls

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!

large bread bowl

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

breakfast bread bowl ingredients

Here’s What You’ll Need


  • 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.


  • 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.

hollow bread for breakfast

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.

sauted onions

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!

filling ideas

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.

eggs in bread

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

eggs in bread bowls

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.

bread bowls baked

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.

bread bowls for breakfast

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!?

easy bread bowl recipe

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!


Breakfast Bread Bowls

The Starving Chef
Bake up delicious breakfast bread bowls filled with a variety of flavorful ingredients, perfect for a customizable and satisfying morning meal.
Prep Time 40 minutes
Cook Time 1 hour
Cook Time Per Bowl 25 minutes
Course Breakfast
Cuisine Bread, Breakfast, Eggs
Servings 6



  • 12 frozen mini french bread baguettes cooked & cooked (OR 2 medium sized country bread loaves)
  • 12 eggs
  • ½ cup bacon cooked & crumbled
  • ½ cup spicy sausage cooked & crumbled
  • 3 tablespoons garlic minced
  • 2 cups spinach
  • 2 tablespoons butter
  • 1 tomato diced
  • 1 cup gruyere shredded
  • 1 cup sharp cheddar shredded
  • salt & pepper to taste


  • 1 cup bacon cooked & crumbled
  • 1 package spinach sauted in bacon grease
  • 1 cup bell pepper finely diced
  • 1 cup red onion finely diced
  • 1 cup turkey sausage cooked & crumbled
  • 6 maple pork sausage patties cooked
  • 1 cup breakfast ham diced
  • 1 cup sharp cheddar shredded
  • 1 cup Parmesan cheese shredded
  • 1 cup gruyere shredded
  • 1 cup pepperjack cheese shredded
  • salt & pepper to taste
  • fresh parsley for topping


  • Preheat the oven to 375°F. Hollow out the bread and save the inside bread for another recipe.
  • Cook the bacon and sausage, then roughly crumble each and set aside to cool. Use 1 tablespoon of butter to sauté the onion and garlic until just softened and beginning to brown. Sauté the spinach in the remaining butter until wilted, then remove from the pan. Let all the ingredients cool for at least 15 minutes.
  • Place a small slice of cheddar cheese into the bottom of each bread bowl. Add 1-2 tablespoons of other desired fillings (bacon, sausage, onions/garlic, spinach, tomato).
  • Crack an egg into each bread filling. Tap the bread gently on a hard surface if the egg won’t settle around the other ingredients.
  • Arrange the bowls on a sprayed baking sheet and bake for 25-30 minutes for the mini bowls, and 35-45 minutes for the larger bowls. The centers of each egg should be just barely wobbly for a runnier egg and not wobbly for a soft egg.
  • Top the bowls with the Gruyere cheese, salt, and pepper. Serve right away and enjoy!


  • Remove the centers of each individual loaf of ciabatta and toast for about 5 minutes at 350 F. Fill with desired ingredients then top with an egg and choice of cheese. Bake at 350 F for 15-25 minutes. 15 minutes for a runny yolk, 25 minutes for a hard yolk. Enjoy!


Keyword bacon, bread, breakfast, ciabatta, eggs, gruyere, sausage, spinach
Tried this recipe?Let us know how it was!