One of the main things I can say about this Egg Bread bowl is that it is absolutely GENIUS! I just use a large dinner roll that can easily be hollowed out like a soup bread bowl, then I fill it with a few simple breakfast ingredients. Now you can imagine how far you could take this if you really wanted to get creative. The key here is to make sure you don’t turn your rolls into rocks while you’re cooking the eggs. That being said, it might not be a bad idea to make and bake fresh rolls your self, before hand, to be sure they are not over cooked when they are hollowed out and baked again as Egg Bread Bowls.
One of my favorite breakfasts and Brunch is Tomato and Basil Bruschetta. So, when it came to this Egg Bread Bowl recipe, I immediately thought of mixing up the Tomato and Basil ingredients to top it off. And I’ve got to say that it really went well. But, when you make your own Egg Bread Bowl, feel free to add cheese, avocado, sausage or whatever your little heart desires and you’ll be well on your way to making natures little breakfast bombs!
CLICK HERE If you need a Bruschetta recipe to top off your toast. Also, if you get a chance check out my recipe for Scotch Eggs by clicking HERE!
Egg Bread Bowl Ingredients:
6-8 Large Dinner Rolls (I used Dutch Crunch Rolls)
6 -8 Ham
Bruschetta Mix optional
Bake the Egg Bread Bowls at 390 degrees farenheight for 18 minutes
Bread Twists for me, started when I was a young man. I would camp with some friends near a reservoir we would boat and fish on, and we would twist canned biscuit dough around our Hot dog and Marsh mellow skewers to make “Bread Twists”! Now I don’t now if this is something everyone else does elsewhere, but I’ve never seen anyone else do it since. However, there is a local Pizza Joint here, that shall remain nameless, that has branded their very existence around them. They are so good, I thought I’d share a real simple way to make these yourself at home.
Instead of going through a whole dough recipe and having to worry about the yeast and what not, do yourself a favor and pick up a frozen bag of dinner rolls. I used these Texas Rolls made by Rhodes because they are 50% larger than the average dinner roll, so it gave me more Twist to work with. The great thing about a pre-made dinner roll is that they’ve taken all the guess work out of making a fluffy light bread, which is the key to making perfect Bread Twists. It is critical, however, to follow the thawing instructions and let the dough rise properly. Once you’ve done that, roll them out with some flour into a long cylinder shape that you can then roll flat with a rolling pin. Then using a Shish Kabob Skewer, pierce the tip on one end of the dough, then slide the dough to the bottom of the skewer and twist the dough to the end of the skewer and stab the tip of the remaining twist. It’s important to let them rise back up again before baking so they remain fluffy when they cook. I use a cake pan when I lay the Bread Twists Side ways in order for the bread to swell and cook down as well as out in every direction. This also helps to brush the Garlic and herb seasoned butter over the top.
Mix all the Butter Topping ingredients together and brush the twists on all sides before and after baking. The twists do tend to come unraveled during the handling, but they twist back just as easily. Shake Parmesan Over the top after they’ve been basted and bake at 350 degrees for approximately 10 minutes or until Golden Brown. Because oven temperatures may vary, the time will too so watch them carefully because they cook faster when the dough has been rolled out and flattened for twists. Bread Twists are great with Italian Pasta, Pizza or just Dipping in Marinara, Alfredo or Garlic and Olive Oil.