Breakfast Bread Bowls Recipes

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ITALIAN EGG BREAD BOWL



Italian Egg Bread Bowl image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 round loaf good-quality Italian bread
Olive oil, for drizzling, plus 2 tablespoons
Kosher salt and freshly ground black pepper
8 ounces loose sweet Italian sausage
1 small Spanish onion, halved and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 jarred Calabrian chiles, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons torn fresh basil
10 large eggs, whisked until frothy
6 ounces grated provolone
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.
  • Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.
  • Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.
  • Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.)
  • Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.

MINI BREAKFAST BREAD BOWLS #5FIX



Mini Breakfast Bread Bowls #5FIX image

5-Ingredient Fix Contest Entry. This recipe is an original for my family. My 6 year old daughter is on spring break and I thought of a delicious dish that is easy to make and fun so that my kids can participate. I included all of the ingredients that we like and combined them into a bread bowl that we created. I precooked the bacon, Simply Potatoes diced potatoes with onions, and hollowed out the knot rolls. I supervised my daughter as she added the cheese, potatoes and bacon portions into the the knot rolls and painted the rolls with the bacon grease before I placed them into the oven. The look on her face preping the bowls is priceless. My two year old son even got involved by placing the bread stuffing, that was extracted from the rolls, into a bag so we can save it for bread crumbs in the future. They came out so crispy, and cheesy with the delicious potatoes an bacon flavor. Mom loved them, the kids loved them and I loved them as well.. These breakfast bowls are a keeper.

Provided by raseanb

Categories     Potato

Time 55m

Yield 12 breakfast bowls, 12 serving(s)

Number Of Ingredients 5

20 ounces Simply Potatoes Diced Potatoes with Onion
12 small knot rolls
6 slices bacon
1 lb Velveeta cheese, cubed
1/2 tablespoon black pepper

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.

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

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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