0 hours 5 mins
0 hours 20 mins
0 hours 25 mins
2 Small, individual sour dough rolls
1 Tbsp. Olive oil + 2 Tsp. – separated
Kosher salt and freshly ground black pepper to taste
2 Green onions, chopped – dark separated from the white and light green
1/2 Red bell pepper, diced
1 1/2 Cups fresh baby spinach
2 Compari tomatoes, cut in half and seeded, then chopped
2 Slices American cheese
3 Slices of thick bacon, cooked crisp and crumbled
1/4 Cup 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, slice about 1 inch off the top crust of the sour dough rolls. 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. Put the rolls on the prepared baking sheet, drizzle inside of each roll 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. Heat the 1 tablespoons olive oil in a large skillet over high heat. Add the chopped pepper and whites and light green part of the onions and sauté until soft. Add the Spinach to the skillet and let wilt slightly. Season with salt and pepper.
4. Whisk the eggs and a pinch of salt and pepper together. Add to the veggie mix and stir until barely starting to set (1 minute – 1 1/2 minutes). Take off the heat.
5. Place one slice of American cheese at the bottom of each bread bowl. Put half of the egg and vegetable mixture into each bowl. Top with the cheddar cheese. Place under the broiler until the cheese is melted, slightly brown and bubbling and the eggs are completely cooked through. Remove from the oven.
6. Top each egg bowl with the chopped green onions and tomatoes and sprinkle the crumbled bacon on top. If using, serve the yogurt on the side.
Notes: This is one complete and hearty breakfast in your own bowl. Kind of a breakfast riff of soup in a bread bowl. You get lots of veggies and protein all in an individual serving. You can slice this in quarters and just pick them up and eat like a wedge sandwich. Or, feel free to use a fork and knife…either way works.
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 picky a good melty cheese. You could easily substitute ham, turkey bacon or sausage for the bacon. You could even mix it into the veggie/egg mix when cooking on the stove. I personally wanted a little crunch so I sprinkled it on top.
I like these sour dough bread bowl because they are sturdy and don’t leak but any small hard roll or baguette should work. Full disclosure, I like having this for dinner. It is a filling and satisfying meal and when the mood hits, dinner it is. For other breakfast and brunch ideas, be sure to visit my Brunch Page .