Baked Breakfast Bread Bowls with Pancetta and Mushrooms
These baked breakfast bread bowls feature a crisp, golden-brown crust with a soft, fluffy interior. Filled with sautéed pancetta, mushrooms, and a perfectly cooked egg, they make for a satisfying and customizable morning meal.
Instructions
-
1
Preheat the oven to 350°F. In a small skillet, cook the pancetta over medium heat until browned, stirring occasionally. Remove the pancetta with a slotted spoon and drain on paper towels.
-
2
Cut a thin slice off the top of each roll. Hollow out the bottom of the roll, leaving a 1/2-inch-thick shell. Place the bread shells on an ungreased baking sheet.
-
3
Add the sautéed pancetta and chopped mushrooms to the bread shells. Carefully crack an egg into each shell, then sprinkle with salt and pepper. Top with the shredded cheese.
-
4
Bake for 18-22 minutes, or until the egg whites are completely set and the yolks begin to thicken but are not hard.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
