These crowd-pleasing Breakfast Egg Bread Bowls are just as fun to make as they are to eat. Filled with eggs, ham, and cheese, each bite will satisfy your soul.Jump to Recipe
Breakfast bread bowl recipe
Want to bring some excitement back to the breakfast table? No, I’m not talking about serving a batch of Pomegranate Bellinis! Instead, make these easy and fun Breakfast Egg Bread Bowls.
You’ll be surprised at just how easy it is to whip up a few egg bread bowls for breakfast or brunch. All you need are crusty rolls, a few delicious fillings, and eggs! That’s it. Pair each bowl with a latte and Cheesy Ranch Potatoes and you have an unforgettable start to the day.
- Bread bowls – All you need are a few crusty rolls, like sourdough rolls or white rolls.
- Eggs – Besides the bread bowl, the egg is the star of the show in this breakfast recipe. It’s simple! Just crack an egg on top of the fillings in the bowl and bake. There’s no poaching, scrambling, or frying involved.
- Ham – A slice of deli ham plays an important role because it’s what keeps the eggs from seeping through the bread. Feel free to use another type of sliced deli meat if ham isn’t your thing. Sliced turkey, prosciutto, chicken, or salami would all be delicious.
- Cheese – Mozzarella is best because it melts so beautifully. You can use any type of cheese you love instead, like cheddar, pepper jack, goat cheese, or ricotta.
- Spinach – Or use chopped kale or another green veggie.
How to make breakfast egg bread bowls
- Prep the bread bowl: Slice the top ¼ off of each bread bowl. Scoop some of the excess bread out of the inside to create a bowl. Click here for more instructions on making homemade bread bowls.
- Add the filling: Place the ham, spinach, and cheese inside the bowl. Crack an egg inside and sprinkle sea salt on top. Repeat with the second bread bowl.
- Bake: Bake the egg bread bowls in the oven until the egg has cooked through.
- Garnish and serve: Top with fresh herbs, fresh cracked pepper, and green onions, then serve!
Tips and tricks
- Save the bread – Use the scooped bread from the rolls to make homemade croutons or this mushroom and sausage stuffing.
- Worried about burning the buns? Check on them every 15 to 20 minutes. If they get a little too crisp before the egg is ready, you can wrap the buns in foil.
- Add toppings – Like avocado, pickled red onions, crispy bacon, or leafy greens on top of the baked egg.
More bread bowl fillings
Don’t just stop at the classics. Go ahead and fill your breakfast bread bowl will all of your favorites, like:
- Feta cheese
- Green onion
- Diced bell peppers
- Herb mushrooms
- Caramelized onions
- Shredded cheese
Frequently asked questions
Absolutely! You don’t want all of the soft, warm bread to go to waste, right?
As long as the slice of ham is placed on the bottom of the bread bowl, it shouldn’t get soggy.
To make breakfast egg bread bowls ahead of time, assemble the bowls and wrap them in foil. Place them in the fridge until it’s time to bake.
Make sure you don’t skip the slice of ham if you want to make breakfast bowls ahead of time. Without it, the egg will make the bread soggy.
Looking for more fun breakfast recipes?
- Smoked Salmon Eggs Benedict
- Instant Pot Egg Bites
- Low Carb Breakfast Bowl
- Air Fryer Yogurt Custard Toast
If you give these Breakfast Egg Bread Bowls a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!
Breakfast Egg Bread Bowls
- 2 bread bowls
- 2 large eggs
- 4 slices deli ham or your favorite lunch meat
- ½ cup shredded mozzarella cheese divided
- ½ cup baby spinach
- ¼ teaspoon sea salt or more to taste
- 1 stem green onion chopped for garnish
- Cut off 1/4 piece off the bread bowls, remove all the excess bread to create a bowl without removing too much.
- Add the ham, then the spinach, cheese and crack an egg, sprinkle with sea salt.
- Preheat oven to 350F. Bake for 20-30 minutes, until desired egg temperature is reached.
- Garnish with fresh herbs and spices. Enjoy while hot.