Breakfast Bread Bowls

Breakfast Bread Bowls

My wife shared a video for breakfast bread bowls with me the other day, and I knew I had to try them immediately. I’m not entirely sure of the source of the video, as it was posted and re-posted on Facebook by many people. Be that as it may, these savory bowls are pretty easy to make, and are very flexible when it comes to fillings. Be forewarned: These bowls are dangerously delicious. You will want to make them again and again!


  • 2 bread bowls
  • 2 eggs
  • Shredded cheese
  • Chopped/diced veggies (I used mushrooms, bell peppers, zucchini, squash, and tomatoes)
  • Chopped/diced meat (bacon, sausage, etc. — if desired)
  • Baby spinach leaves
  • Salt and pepper, to taste
  • Dried herbs (e.g. thyme, basil, oregano)


  1. Preheat oven to 350° F.
  2. Cut the top off of each of the bread bowls, and hollow out the innards of each, so you are left with empty bread bowls.
  3. Sprinkle in some shredded cheese to the bottom, then add in the meat and veggies as desired. Add in a layer of spinach leaves to cover the meat/veggies, leaving at least 1/4″ to the top of the bowl, topping with more shredded cheese, if desired.
  4. Crack the egg and put directly on top of the bed of spinach, topping with salt and pepper as desired.
  5. Place each bowl on a sheet of aluminum foil and wrap the foil up and around the bowl so it covers all around the sides of the bread. Place on a baking sheet and bake for 20-30 minutes, or until the eggs are cooked and set. (Note: Be careful not to burn the top edges of the bowls. If your bread is already crusty, you may want to wrap the foil around the top rim of each bowl to keep from drying out too much.)
  6. Remove from the oven and top each with a sprinkle of herbs, if desired.


Two things stuck out to me when I made these for the first time:

  1. The egg took longer to cook than I thought. I left the bowls in the oven for 25-30 minutes, and the egg still wasn’t quite as set as I would’ve liked. But I had to take them out of the oven so the bread wouldn’t get over-baked.
  2. The bread bowls that I bought were already a bit on the crusty side, so after baking, they were extra crusty, making them difficult to cut into (we had to use serrated steak knives to cut them apart). So be cautious of your bowls getting too crusty and unwieldy.

Other than those two caveats, these bowls were savory and delicious, and pretty darn easy to make. If you’re making multiple bowls for a few people, everyone can put in whatever fillings they want, so it’s very flexible to personal taste. One thing I know for sure is that I have found a new staple for our weekend breakfasts/brunches!

Bon Appétit!


Leave a Reply

Your email address will not be published. Required fields are marked *