Veggies and Egg in a Bread Roll
Transform your breakfast routine with this irresistible recipe for Veggies and Egg in a Bread Roll—a delightful blend of vibrant vegetables, creamy cheddar cheese, and perfectly baked eggs nestled inside warm, buttery bread rolls. This dish takes familiar ingredients, like red and green bell peppers, cherry tomatoes, spinach, and onion, and elevates them through a simple yet flavorful sauté. The hollowed-out bread rolls serve as a unique edible vessel, ensuring every bite is bursting with texture and taste. Oven-baked to perfection, this recipe is a quick and satisfying option for brunch, meal prep, or breakfast-for-dinner nights, ready in just 30 minutes. Serve with the freshly toasted bread tops for added crunch, and let this hearty dish become a household favorite! Perfect keywords: egg in bread roll, stuffed bread breakfast, savory egg bake.
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Recipe Information
Ingredients
- 4 pieces Bread rolls
- 4 pieces Eggs
- 0.5 piece Red bell pepper
- 0.5 piece Green bell pepper
- 6 pieces Cherry tomatoes
- 1 cup Spinach leaves
- 0.5 piece Onion
- 0.5 cup Cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bread rolls and hollow out the centers, creating space for the filling. Set aside the tops and save the removed bread for another recipe, such as breadcrumbs.
Finely chop the red bell pepper, green bell pepper, onion, and cherry tomatoes.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the chopped bell peppers and cook for an additional 2 minutes. Stir in the cherry tomatoes and spinach leaves, cooking until the spinach wilts (about 1 minute). Season the veggie mixture with salt and black pepper. Remove from heat.
Melt the butter and lightly brush the insides of the hollowed bread rolls to prevent sogginess.
Spoon the cooked veggie mixture evenly into the hollowed bread rolls, leaving enough room for an egg to be added on top.
Crack one egg into each bread roll, taking care not to let the egg overflow. Sprinkle a bit of cheddar cheese over the egg in each roll.
Place the filled bread rolls onto a baking sheet and bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
During the last 5 minutes of baking, place the reserved tops of the bread rolls on the baking sheet to warm them.
Remove the bread rolls from the oven and let them cool slightly. Serve with the toasted bread tops on the side or as a lid. Enjoy!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 19.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 537 mg | 41% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1264 mg | 27% | |
*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.
