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Breakfast Bread Bowl

Breakfast Bread Bowls are hollowed-out kaiser rolls brushed with garlic butter and filled with eggs, onions, peppers, and bacon, all topped with cheese!

Course Breakfast
Cuisine American
Keyword Breakfast Bread Bowls
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 648 kcal
Author Amanda Rettke--iamhomesteader.com

Ingredients

Egg Mixture

  • 2 tablespoons butter
  • ½ red onion, diced (about ½ cup)
  • ½ yellow bell pepper, diced (about ½ cup)
  • ½ red bell pepper, diced (about ½ cup)
  • 8 slices thick-cut bacon, cooked and crumbled (reserve some for topping)
  • 6 large eggs, whisked
  • ½ teaspoon salt

Bread Bowls

  • 4 bread bowls, or 4-5 inch rolls--we use kaiser rolls
  • 4 tablespoons butter melted
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley

Toppings

  • 1 cup mozzarella cheese, divided
  • ¼ cup diced tomatoes, for topping
  • parsley, for topping

Instructions

Egg Mixture

  1. In a frying pan, melt butter over medium heat, add onions, peppers, and cook until soft (about 5-8 minutes). Stirring occasionally.
  2. Transfer onions and peppers to a bowl and set aside.
  3. Use a paper towel to wipe out the pan.
  4. In a medium bowl combine eggs and salt. Whisk until combined.
  5. To the same frying pan over medium heat, add egg mixture. Use a rubber spatula to pull the egg into pillowy curds.

  6. Once the eggs are cooked, add the onions, peppers, and cooked bacon and fold them together.

  7. Tent the egg mixture to keep warm and set aside.

Bread Bowls

  1. Place an oven rack at the bottom setting and set the oven to low broil (about 450°F).

  2. Place the bread rolls on a parchment-lined baking sheet. Cut the top of each bread roll off and scoop out the insides (leaving the bottom intact).

  3. In a small bowl combine butter, salt, garlic powder, and parsley.
  4. Brush the rolls on the outside and inside with the butter mixture.
  5. Transfer the pan to the bottom rack and broil for 4-5 minutes or until golden brown and slightly crispy.
  6. Remove from oven and add ¼ of the egg mixture into the center of each bread bowl. Top with ¼ of the cheese and place back into the oven on the low broil setting for 4-5 more minutes or until cheese is hot and bubbly.

  7. Serve the breakfast bread bowls with diced tomatoes and parsley, for garnish.