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2 servings


0 hours 5 mins


0 hours 20 mins


0 hours 25 mins

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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


1. Preheat the oven to 350 degrees F. Line a baking sheet with tin foil for easy clean up.

2. 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.

3. 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. 

4. 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.

5.  Slice the tomatoes in half and sprinkle with salt.  Put to the side.

6.  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.

7. 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.

8. Cut the scrambled egg bowl in half and If using, serve the yogurt on the side.  Enjoy.

Notes:  My scrambled egg bread bowl for two is the perfect hearty breakfast or light lunch or dinner.  It has everything you want in an egg, cheese and bacon sandwich, but it has been lightened up and loaded up with fresh veggies.  Kind of a breakfast riff of soup in a bread bowl.  You get lots of veggies and protein plus just a taste of the bacon we all love.  While I make one bowl, and divide into two, feel free to serve an entire bread bowl per person.  You know your audience.  Around here, we are lightening up and watching portion sizes so half the bowl is more than enough to satisfy our taste buds.

This breakfast is more of a concept than a recipe and you really could put anything you want into it.  Use your favorite veggies and pick a good melting cheese cheese for on top.  You could use grated Parmesan, Fontina, or a Mexican blend.  I’ve gone with a low fat version on cheddar and I’ve kept the portion modest.  If you like, feel free to add more cheese.

You could easily substitute ham, turkey bacon or sausage for the bacon. Another great light option is Canadian ham.  I use that as a substitute for bacon all the time.  You could even mix the ham into the veggie-egg mix when cooking on the stove.

I like these sour dough bread bowls because they are sturdy and don’t leak but any small hard roll or a small baguette would work.  Full disclosure, I like having this for dinner.  It is a filling and satisfying meal and when the mood hits, dinner it is. I’ve used a mini sour dough boule (a fancy word for round loaf of bread…lol).  I’ve been able to find these right at my supermarket and of course, in local bakeries.  I’ve seen them at Trader Joe’s and Ralph’s supermarkets.


  1.  I only used one teaspoon of olive oil in the bread bowl for flavor and only used cooking spray to cook the eggs and veggies.
  2. I “gutted the bread bowl and reduced the amount of bread being served dramatically.
  3. I used a light cheese rather than full fat.
  4. I used just three slices of bacon for two people and I cooked it until most of the fat was rendered and I dabbed off any excess fat before chopping.
  5. I loaded up the dish with lots of fresh veggies.
  6. I cut the boule into two portions further reducing calories.

Note, I didn’t skimp on flavor and taste.  You still get that whole bacon-egg-cheese experience.  I love the fat-free Greek yogurt on the side.  It is creamy and adds more protein to the dish and tastes great.  My preference is to serve it on the side but this is completely optional.

To get started on the recipe, I like to preheat the oven to 350 degrees F.  Cut the top of the bread and scoop out the insides of the boule creating a bowl.  Save those bread scrapes for breadcrumbs or croutons.  You can put them in a baggie and throw in the freezer until you are ready to use.

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.

Meanwhile, chop your peppers and onions and slice your tomatoes.  Salt the tomatoes.  That adds a ton of flavor.  Put to the side.

Cook up your bacon in a nonstick skillet until super crispy.  Drain on a paper towel lined plate.  Use paper towels to dab up extra oil then chop the bacon.  Put to the side.

Heat a skillet over medium-high heat and spray with cooking spray.  Add the chopped peppers and onions.  Cook until the veggies are soft.  Add the spinach and let wilt slightly.  Stir into veggies and cook for a total of a minute.  Add the eggs that have been beaten with salt and pepper.   Cook the eggs until they are just soft curdles.  Don’t over cook.  Take off the heat.

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.

Remove to a cutting board and slice in half.  Serve each half on a plate with a side of Greek yogurt.  Enjoy.

Did you like this recipe?  Do you enjoy eggs?  Be sure to try some of my other favorite egg recipes and eat them any time of the day.

Zucchini Egg Cups

Eggs Benedict with Blender Hollandaise & Waffles

Chrissy’s Huevos Rancheros

Egg & Ham Breakfast Wrap

Skyscraper Mushroom & Asparagus Quiche

Garden Vegetable Frittata

Scrambled Egg Cups with Creme Fraiche