Friday, August 17, 2012

Egg And Bacon Bowls

I love these things!! I've been wanting to make them for a long time but never had the courage to grab a roll of bread and rip it's head off.  But then I found this recipe on the web and thought why not?  The picture show doesn't have chives on them, but I've had it both ways and boy is it good!  Also, I've experimented with smaller bread rolls.  It works just as well, just be sure to use small eggs as larger eggs can fill up the bowl to overfull. (I scratched for a good 30minutes on the baked in egg whites on my pan.)



  • 4 crusty round dinner rolls
  • 4 eggs
  • 4 Tbsp Part skim mozzerella
  • 4 cherry tomatoes, cut in half
  • salt and pepper to taste
  • chives for garnish (optional)
  • 4 slices bacon, cooked and crumbled into pieces


  • Preheat oven to 375 F degrees
  • Cook the bacon until crispy.  Place it on paper towels to remove excess fat.  Crumble it up in pieces.
  • Cut the tops of the rolls and scoop out the middle.
  • Start by layering 1 Tbs of mozzarella into each bowl.  Next add equal amounts of bacon crumbles into each bowl.
  • Crack an egg into each bowl, add the cherry tomatoes and season with salt and pepper.
  • Garnish with chives if preferred
  • Bake in the oven for about 25 minutes or until eggs are cooked to your preference.

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