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 baked eggs in bread rolls.

A Quick Look at The Recipe

Recipe Name: Baked Eggs in Bread
Ready In: 10 minutes prep, 25 minutes cook time
Serves: 6
Calories: 423 per serving
Main Ingredients: Bread rolls, ham, cheese, eggs
Difficulty: Easy

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 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.

eggs, ham, shredded cheese, rolls, butter, scallions.

Baked Egg in Roll Ingredients

sandwich rolls - unsliced
salted butter
Dijon mustard
everything bagel seasoning
sliced deli ham
sharp cheddar cheese
eggs
scallions
parsley

bread bowls with ham and egg sandwiches.

How to Make Baked Eggs in Bread Rolls

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.

hollowed out rolls for egg and ham sandwiches.

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.

bread bowls filled with ham, cheese and egg.

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

Recipe Tips for Egg Baked in Bread

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. Reheat at 30 second intervals on 60 percent power until they are heated through.

a runny egg in a ham and cheese bread bowl.

More Easy Egg Recipes for Breakfast

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Thanks ~ Amy

Recipe

A small bread bowl with baked ham and egg.

Eggs Baked in Bread Rolls

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Print Pin Rate

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 423kcal

Author: Amy Casey

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 ½ 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 18 to 25 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.

Video

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.

Nutrition

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