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These Eggs and Bacon Bowls are perfect for breakfast, a weekend brunch or even lunch. They are super simple to make, using some nice crusty rolls, fresh eggs, tasty cherry tomatoes, gooey cheese, and mouth-watering bacon.
Eggs and Bacon Bowls
I love weekends because I finally have time to make a decent breakfast and enjoy it with my husband. I love these egg bowls, they are quite different than my usual oatmeal breakfast. This breakfast is easy and delicious, not to mention impressive. It’s the perfect breakfast, perfect for a weekend brunch and you could even have this for lunch.
You could actually fill these up with any toppings you like. If you’ve never had bocconcini cheese, it’s basically small mozzarella balls the size of an egg usually, or they even have the baby ones, which are the size of a cherry tomato. I love bocconcini, it’s perfect for salads too, like my Tomato Basil Salad, or in my Mini Caprese Salad Bites.
Ingredient Notes
- Rolls – Round crusty rolls work great but feel free to use other types of rolls.
- Eggs – I use large eggs. Organic taste best but any type of egg will work.
- Bacon – Cut up, fried and then crumbled. If you prefer, cut up ham would be good too!
- Cheese – large bocconcini balls are used, and sliced. Substitute with other cheese, such as mozzarella, but fresh is best.
- Tomato – cherry tomatoes, cut in half add great flavor and colour.
- Seasoning – salt and pepper to your taste.
- Chives – garnish with chives for that finished look, but always optional.
How To Make Eggs and Bacon Bowls
- Prep the oven: Preheat the oven to 375°F.
- Prep the rolls: Cut the tops of the rolls and scoop out the middle.
- Assemble bowls: Start by layering slices of bocconcini equally among the bowls. Next add equal amounts of bacon to each bowl. Crack an egg into each bowl, add the cherry tomatoes and season with salt and pepper.
- Bake: Place the breakfast bowls on a baking sheet and bake for about 20 minutes or until the eggs are cooked to your preference.
- Garnish and serve: Garnish with chives and serve immediately.
Frequently Asked Questions
What can I use instead of bocconcini?
If you need to substitute, it’s best to use fresh mozzarella, not the shredded kind or pre-cut slices.
What is bocconcini?
Bocconcini are balls of water-packed mozzarella, that are available in different sizes
Tips
- Bocconcini is not a salty cheese, so you will have to add salt and pepper to these eggs.
- These breakfast bowls are perfect for a large crowd since you can bake a lot in one pan, so feel free to double or triple the recipe.
More Delicious Recipes To Try
Eggs And Bacon Breakfast Bowls
Ingredients
- 4 dinner rolls round
- 4 large eggs
- 4 slices bacon cooked and crumbled in pieces
- 2 large bocconcini balls sliced
- 4 cherry tomatoes
- salt and pepper to taste
- 1 teaspoon chives chopped, for garnish
Instructions
- Prep the oven: Preheat the oven to 375°F.
- Prep the rolls: Cut the tops of the rolls and scoop out the middle.
- Assemble bowls: Start by layering slices of bocconcini equally among the bowls. Next add equal amounts of bacon to each bowl. Crack an egg into each bowl, add the cherry tomatoes and season with salt and pepper.
- Bake: Place the breakfast bowls on a baking sheet and bake for about 20 minutes or until the eggs are cooked to your preference.
- Garnish and serve: Garnish with chives and serve immediately.
Tips & Notes:
- Bocconcini is not a salty cheese, so you will have to add salt and pepper to these eggs.
- These breakfast bowls are perfect for a large crowd since you can bake a lot in one pan, so feel free to double or triple the recipe.
