Best Breakfast Essentials Hardy Breakfast Bread Bowl Recipes
BREAKFAST BREAD BOWLS
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
Time 40m
Yield 4 servings.
Number Of Ingredients 7
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.
BREAKFAST BREAD BOWLS
I saw the original recipe on RecipeTin Eats, but changed it around a bit to fit my pantry and preferences. It's a different kind of breakfast sandwich, and I have to say I liked it quite a bit. It's one that you can adjust to meet your preferences. It's easy to multiply for however many servings you need.
Provided by duonyte
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 deg F.
- Cut off the top of the roll, about 1/4 or 1/3rd of the way down. Pull out the inside of the bottom section, leaving a shell of about 1/2 inch.
- Lay the slice of corned beef or ham in the opening - try to use a slice that covers all of the "bowl" in a single piece.
- Break the egg into the "bowl", season with salt and pepper. Sprinkle cheese on top. Place the top of the roll on top.
- Carefully wrap the roll in a sheet of aluminum foil.
- Place in oven and bake for around 20 to 25 minutes. At 20 minutes my yolk was still a bit runny, but the white was cooked through. Garnish with parsley or chopped scallion, if desired.
Nutrition Facts : Calories 330.7, Fat 14, SaturatedFat 6.2, Cholesterol 203.8, Sodium 650, Carbohydrate 32.7, Fiber 1.3, Sugar 1.2, Protein 17.4
FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI
This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and preheat to 475 degrees F.
- Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
- Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
- Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
- Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
- Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
- Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
- Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.
BREAKFAST ESSENTIALS: HARDY BREAKFAST BREAD BOWL
These are easy and fun to make, and your guests can customize them to their own particular tastes. As a matter of fact, if you have some large dinner rolls, or bread bowls, you probably have everything else you need to make them. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Eggs
Time 40m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients.
- 3. Cut the top off of the bread bowl, or dinner roll.
- 4. Cut a circle around the inside of the bottom of the bread, and then scoop out the interior.
- 5. Chef's Note: Leave a nice thick wall of bread on the sides and bottom.
- 6. Chef's Tip: This recipe works better with a soft bread bowl; as opposed to something crunchy.
- 7. Place a rack in the middle position, and preheat the oven to 350f (175c).
- 8. Brush the interior of the bowl, and the cut side of the top, with the melted butter; making sure to get the bottom and the sides.
- 9. Place the bread bowl on a parchment-lined baking sheet, and place in the preheated oven for 5 to 7 minutes, or until it just begins to brown.
- 10. Remove from the oven, and line the bottom and up the walls with some thinly sliced ham, precooked bacon, or cooked breakfast sausage.
- 11. Break an egg into the bowl.
- 12. Add the cheese on top.
- 13. Chef's Note: Season with a bit of salt, pepper, and cayenne.
- 14. Cover with the bread top, return to the oven and bake until the egg is cooked to your satisfaction. 20 minutes = Runny yolk 25 minutes = Firm yolk, but still a bit soft 30 minutes = Firm everything
- 15. PLATE/PRESENT
- 16. Serve while still hot on a nice plate.... That's it. Enjoy
- 17. Keep the faith, and keep cooking.
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