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–+ servings
triple-egg-bread-breakfast

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.
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Prep Time 40 minutes
Cook Time 1 hour
Cook Time Per Bowl 25 minutes
Course Breakfast
Cuisine Bread, Breakfast, Eggs
Servings 6

Equipment

Ingredients
  

FOR MINI FRENCH BREAD BOWLS:

  • 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

FOR CIABATTA BREAD BOWLS:

  • 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

Instructions
 

  • 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!

FOR CIABATTA BOWLS (ORIGINAL RECIPE):

  • 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!

Video

Keyword bacon, bread, breakfast, ciabatta, eggs, gruyere, sausage, spinach
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