Enjoy a classic breakfast sandwich with a unique twist. Hollow out sandwich rolls, slather with butter and Dijon mustard, and fill with slices of deli ham, sharp cheddar cheese, and eggs. Bake until the bread bowls are crispy and the eggs are set. Breakfast is never boring with Ham and Egg Sandwich Bread Bowls.
why I love ham and egg sandwich bread bowls
A warm and crispy bread bowl brimming with ham, melty sharp cheddar cheese and a perfectly cooked egg. Add sprinkles of everything bagel seasoning, scallions and fresh parsley. That is a way to start the day!
Looking to jazz up our weekend brunch, I tinkered with the ho hum breakfast sandwich recipe. I've always loved a warm bread bowl with overflowing with broccoli cheddar soup, Irish lamb stew or vegetable and bean chili. Why not use it to make a tasty breakfast?
Using ham and egg cups recipe as inspiration, I put a new and fun twist on breakfast using the hollowed out rolls. This savory ham, egg and cheese breakfast version is one of my favorite new bread bowl recipes.
I love that you can make just a couple or a whole bunch of breakfast bread bowls. These are so yummy. They're a delicious weekend brunch recipe.
the ingredients
- sandwich rolls - unsliced
- salted butter
- Dijon mustard
- everything bagel seasoning
- sliced deli ham
- sharp cheddar cheese
- eggs
- scallions
- parsley
here are the recipe details for baked eggs in bread bowls
For the bread bowls, start out by hollowing out unsliced sandwich rolls. I like to use kaiser rolls. They get nice and crispy when baked in the oven with the ham, egg and cheddar cheese.
Brush the insides and tops of the bread bowls with some melted butter and Dijon mustard. Sprinkle on one of my go to spice blends ~ everything bagel seasoning. Use either my homemade recipe or a store-bought one.
Next grab some deli ham. Tuck it inside the bowl to form a cup. Some of the ham will drape over the top of the bread. Sprinkle in shredded sharp cheddar cheese which is such a classic flavor combination.
Carefully crack eggs into the bread bowls. Its okay if some spills out. Sprinkle with more cheese and everything bagel seasoning.
Bake the ham and egg sandwich bread bowls until the eggs are cooked to your liking. For runny eggs cook for a shorter time. More firm eggs will take a little longer to cook. The crispy roll is perfect for sopping up the egg.
Finish the breakfast bread bowls with a sprinkle of fresh scallions and parsley
suggestions and recipe tips
- Line the baking sheet with parchment paper for easy clean up. It catches any egg overflow or melty cheese.
- Make sure to pick unsliced rolls to make the bread bowls. 4 inch rolls are the perfect size. Kaiser and pretzel rolls are two of my favorites.
- Sharp cheddar is my first cheese choice for ham and egg sandwich bread bowls. Also try mozzarella, Swiss, gouda or pepper jack too.
- The bread bowls are best served hot out of the oven. Extras can be stored in an air tight container for a couple days in the refrigerator. These glass storage dishes are the ones I use. Reheat at 30 second intervals on 60 percent power until they are heated through.
just one more thing
Did you make these fun and delicious ham and egg sandwich bread bowls? I’d love hearing from you if you did! Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
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more breakfast and brunch recipes I love
Blueberry Bread Pudding Pancakes
Hash Brown Crust Ham and Cheddar Quiche
recipe
Ham and Egg Sandwich Bread Bowls
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Enjoy a classic breakfast sandwich with a unique twist. Hollow out sandwich rolls, slather with butter and Dijon mustard, and fill with slices of deli ham, sharp cheddar cheese, and eggs. Bake until the bread bowls are crispy and the eggs are set. Breakfast is never boring with Ham and Egg Sandwich Bread Bowls.
Ingredients
- 6 round sandwich rolls, unsliced and about 4 inches
- 4 tablespoons salted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon everything bagel seasoning
- 6 slices of ham
- 1 1/2 cups shredded sharp cheddar cheese
- 6 large eggs
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the rolls on the baking sheet. Using a sharp knife, hollow a bowl out of the top of each roll. Press down the interior of the roll.
- In a small bowl, combine the melted butter and Dijon mustard. Brush the mixture inside and on the top edge of each bread bowl. Sprinkle with everything bagel seasoning.
- Line each bread bowl with a slice of ham.
- Add about 2 tablespoons of the shredded cheese on top of the ham. Press down lightly.
- Crack an egg into each bread bowl. Sprinkle with more everything bagel seasoning and shredded cheese.
- Bake for 20 to 30 minutes. A shorter cooking time will result in runny eggs. Longer cooking time will be more firm eggs.
- Remove from the oven and sprinkle with scallions and parsley.
- Serve immediately.
Notes
Line the baking sheet with parchment paper for easy clean up. It catches any egg overflow or melty cheese.
Make sure to pick unsliced rolls to make the bread bowls. 4 inch rolls are the perfect size. Kaiser and pretzel rolls are two of my favorites.
Sharp cheddar is my first cheese choice for ham and egg sandwich bread bowls. Also try mozzarella, Swiss, gouda or pepper jack too.
The bread bowls are best served hot out of the oven. Extras can be stored in an air tight container for a couple days in the refrigerator. These glass storage dishes are the ones I use. Reheat at 30 second intervals on 60 percent power until they are heated through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: entrée
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 423
- Sugar: 3.4 g
- Sodium: 902 mg
- Fat: 26.4 g
- Saturated Fat: 13.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23.7 g
- Fiber: 1.5 g
- Protein: 22.4 g
- Cholesterol: 252 mg
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