Comida Kraft
Recipe Box

Cheesy Egg-in-a-Bowl

Cheesy Egg-in-a-Bowl is rated 4.0 out of 5 by 14.
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
Total fat 18g
Saturated fat 8g
Cholesterol 220mg
Sodium 870mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 5g
Protein 18g
% Daily Value
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

Rated 5 out of 5 by from We made this for breakfast today...They were really good. We made this for breakfast today...They were really good. Yes, some of the egg leaked out, but we baked them on a sheet covered with foil, so it was not a problem...We used natural wheat rolls, next time I make them, I think I will sprinkle the tops with cajun seasoning.
Date published: 2012-04-22
Rated 5 out of 5 by from Have made this twice. Have made this twice. Backed the time off a few minutes the 2nd time. No runoff of the egg here... we made sure we took enough bread out of the roll to hold the egg, cheese and bacon. Will definitely make again. Declicious!
Date published: 2012-05-08
Rated 4 out of 5 by from Loved the recipe. 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"?
Date published: 2014-04-09
Rated 5 out of 5 by from I made this for brunch and they came out great. I made this for brunch and they came out great. I had no issue with egg leaking through the roll I used cheddar instead of velvetta this was the only substitution I made. Would definatley make again.
Date published: 2012-04-21
Rated 5 out of 5 by from Taste great, this time used kraft cheddar on the bottom and top (after cooking the bottom). 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.
Date published: 2014-04-10
Rated 1 out of 5 by from This recipe was horrible. This recipe was horrible. When I cracked the eggs, they leaked out of the bun all over the pan and made a huge mess. They did not taste good at all.
Date published: 2012-03-30
Rated 4 out of 5 by from Great breakfast! Great breakfast! I used Bolillo rolls from a local bakery, turned out perfect. My fiancé asked me to SAVE THIS RECIPE!
Date published: 2015-02-20
Rated 4 out of 5 by from It took me three tries to get this right, but it was worth the effort. It took me three tries to get this right, but it was worth the effort. Fun Sunday brunch item.
Date published: 2013-12-01
  • 2016-09-30T11:01CST
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