Cheesy Egg-in-a-Bowl

4.1
(12) 9 Reviews
Prep Time
15
min.
Total Time
40
min.
Servings

6 servings

Wow the morning crowd with a cleverly delicious way to get savory bacon, hot cooked egg and toast in every bite.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cut tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.
  • Crumble 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Slip 1 cracked egg into each bowl; place on baking sheet.
  • Bake 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
  • Sprinkle eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.

Serving Suggestion

Serve with your favorite fresh fruit to round out the meal.

Variation

Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick crusty bread slices for the rolls.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 18g
Saturated fat 8g
Cholesterol 220mg
Sodium 870mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 5g
Protein 18g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • shellypz1 | Fri, Feb 20 2015 10:59 AM

    Great breakfast! I used Bolillo rolls from a local bakery, turned out perfect. My fiancé asked me to SAVE THIS RECIPE!

  • inspector3500 | Wed, Apr 9 2014 7:20 PM

    Taste great, this time used kraft cheddar on the bottom and top (after cooking the bottom). The trick is cutting out a large plug shape instead of a cone.

  • buffalonana | Wed, Apr 9 2014 9:48 AM

    Loved the recipe. Just have to remember to remove enough roll or use larger rolls so eggs don't leak out. Has anyone tried to cook these in the microwave? How long do you cook so egg centers remain "runny"?

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