Eggs And Bacon Breakfast Bowls

an egg and bacon breakfast bowl on a cutting board.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 319kcal

Author: Joanna Cismaru

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.

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.

Nutrition