toasted and finished scrambled egg bread bowl.
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
sour dough boule.
cut bread bowl.
Drizzle a little olive oil in the bottom of the bread bowl and sprinkle with salt and pepper. Pop into the oven for about 10 minutes just to crisp it up a bit.
chopped veggies.
scrambled eggs and veggies in skillet.

In the prepped bread bowl, add the chopped bacon, then the tomatoes, then the egg mixture. Press down on each layer making room for the next layer of food. Top with the shredded cheese. Place under the broiler for 30 seconds to one minute until the cheese has melted and is lightly brown.

tomatoes and bacon in bread bowl.
egg bowl topped with cheese.
cut scrambled eggs bread bowl.
toasted and finished scrambled egg bread bowl.
toasted and finished scrambled egg bread bowl.

Scrambled Eggs Bread Bowls For Two

 This is one complete and hearty breakfast in your own bowl.  Kind of a breakfast riff of soup in a bread bowl.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course General
Cuisine General
Servings 2 Served
Calories 14 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Mini Sour dough boule
  • 1 Tsp. Olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 Green onions, chopped
  • 1/2 Small Pepper, diced (red, yellow, orange or combination)
  • 1 Cup Fresh baby spinach
  • 1/4 Cup Small Cherry or grape tomatoes, cut in half
  • 3 Slices of Bacon, cooked crisp, drained and crumbled
  • 4 Eggs
  • 1/4 Cup Lite or reduced fat shredded cheddar cheese
  • Fat-Free Greek yogurt for serving (Fage is my fav), optional


  • Preheat the oven to 350 degrees F. Line a baking sheet with tin foil for easy clean up.
  • Using a serrated knife, cut out the top crust of the sour dough boule. Tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell on the inside.  Be careful not to cut through the exterior of the roll.  Save the top of loaf and insides for another use.  (breadcrumbs and croutons are good options). Put the loaf of brad on the prepared baking sheet, drizzle inside of the bread with about a teaspoon of olive oil, and season with kosher salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you prepare the egg mixture.   Preheat the broiler.
  • Spray a nonstick skillet with cooking spray and place over medium-high heat. Add the chopped peppers and onions and sauté until soft.  (about 3 minutes). Add the Spinach to the skillet and let wilt slightly.  Season with salt and pepper.
  • In a large skillet cook your bacon until almost all the fat has rendered. Place the cooked bacon on a plate lined with paper towel and dab to remove excess fat. Chop the bacon. Put to the side.
  • Slice the tomatoes in half and sprinkle with salt. Put to the side.
  • Whisk the eggs with a pinch of salt and pepper in a small bowl.  Add the egg mixture to the veggie mix and stir until barely starting to set (1 minute – 1 1/2 minutes).  Take off the heat.
  • Put the chopped bacon on the bottom of the bread bowl. Top with the cut tomatoes. Press down to make room for the egg mixture. Add the egg and vegetable mixture into bowl. Top with the light shredded cheddar cheese. Place under the broiler until the cheese is melted, and slightly brown. (30 seconds to a minutes) Remove from the oven.
  • Cut the scrambled egg bowl in half and If using, serve the yogurt on the side. Enjoy.


Calories: 14kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.3gCholesterol: 0.3mgSodium: 40mgPotassium: 1mgFiber: 0.1gSugar: 1gVitamin A: 15IUVitamin C: 0.1mgCalcium: 5mgIron: 0.03mg
Keyword general
Tried this recipe?Let us know how it was!