Breakfast in Bread
Start your day with a hearty twist on traditional breakfast fare with this irresistible "Breakfast in Bread" recipe! These hollowed-out crusty bread rolls are lovingly filled with a luscious combination of creamy scrambled eggs, melted cheddar cheese, crispy bacon, and vibrant baby spinach, creating a handheld breakfast delight that's perfect for busy mornings or weekend brunches. With just 15 minutes of prep and a quick bake, this recipe delivers a balance of fluffy, cheesy, and savory flavors, all encased in a golden, crispy bread shell. Add a sprinkle of fresh parsley for a burst of freshness, and serve these customizable breakfast boats warm for an all-in-one meal that will impress family and guests alike. It's the ultimate breakfast recipe idea that combines convenience, indulgence, and comfort all in one!
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Recipe Information
Ingredients
- 4 pieces crusty bread rolls
- 4 pieces large eggs
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, chopped
- 1 cup baby spinach leaves
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
Slice off the top of each bread roll and scoop out the soft interior to create a hollow shell, leaving about 1/2-inch of bread around the edges. Set the tops aside for later.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat the unsalted butter in a skillet over medium heat. Add the chopped cooked bacon and baby spinach leaves. Sauté for 1-2 minutes until the spinach is wilted.
Reduce the heat to low and pour the egg mixture into the skillet. Stir gently, cooking until the eggs are just barely set but still soft (about 2-3 minutes). Remove the skillet from heat and stir in the shredded cheddar cheese.
Spoon the egg mixture evenly into the hollowed bread rolls, filling them to the top. Place the filled rolls onto the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the bread shells are crisp and the filling is hot.
Optional: During the last 2-3 minutes of baking, place the reserved bread roll tops on the baking sheet to lightly toast.
Remove the rolls from the oven, garnish with chopped parsley (if using), and place the toasted bread tops back on as lids or serve them on the side.
Serve immediately and enjoy your Breakfast in Bread!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.5 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1070 mg | 82% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
