Bacon + Egg Bread Bowl

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Bacon + Egg Bread Bowl - so easy to make and great to make for brunch!


My third challenge for 2015 as a British Lion Eggs ShortcutEggspert was to create a classic egg dish, with a twist. You can’t get any more of a classic than bacon and eggs… my twist – baking them in a bread “bowl” for a perfect all in one breakfast or brunch dish!

When I cook brunch for lots of us, I bake lots of eggs by cracking them into a greased muffin tray and popping them in the oven to cook… this saves slaving over a frying pan and not enjoying brunch with everyone else. I took the same principle, by used a bread roll as the receptical instead.

It was as simple as taking some bread rolls (I used brioche), slicing off the top, scooping out the excess bread to form a bowl. Then filling with delicious cooked bacon (I bought it ready cooked to save time), baby spinach, cheese, and topping off with a cracked egg, before giving a twist of pepper and baking in the oven for about 20 minutes until the eggs were just cooked. To protect the already cooked bread rolls from burning, I wrapped kitchen foil around them. You could also toast off the lid if you want (I mean, why let it go to waste?)

Bacon + Egg Bread Bowl Ingredients

Bacon + Egg Bread Bowl

You could also make bigger bacon and egg bread bowls, by using a small round loaf – great for 2 or 3 to share! (Just cook for a little longer than the single rolls) You can add, of course, any combination of your favourite breakfast ingredients that you want – cooked sausage, black pudding, mushrooms, tomatoes, even baked beans!

Bacon + Egg Bread Bowl
Author: The Purple Pumpkin Blog
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2
Ingredients
  • 2 brioche bread rolls
  • butter
  • 2 rashers cooked bacon, chopped
  • small handful baby spinach
  • small handful grated cheese
  • 2 British Lion eggs
  • salt and freshly ground black pepper
Instructions
  1. Carefully slice the lid from the top of the bread rolls, and scoop out the excess bread filling to form a bowl.
  2. Spread a little buter inside the roll, then layer with the cooked bacon, spinach, and cheese.
  3. Crack an egg into each bread bowl, and season with salt and pepper.
  4. Wrap some kitchen foil around the bread to protect it from burning, and bake in a 200C/400F/Gas 6 oven for about 20 minutes or until the eggs are set.
  5. Remove the foil and enjoy!
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British Lion Eggs Shortcut Eggsperts

Here are my other British Lion Eggs Recipes that I’ve created in my role as one of the #ShortcutEggsperts. And don’t forget to check out the other egg recipes on the British Lion Eggs website.

Disclosure: Collaborative post in association with British Lion Eggs.

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