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5.0 from 18 votes

Baked Eggs in Bread Baskets

Perfect for an easy, everyday breakfast these eggs are also wonderful for breakfast and brunch get-togethers, as most of the prep work can be done ahead of time!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 231 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 6 whole grain dinner rolls
  • 6  eggs* see note regarding size
  • 2 tablespoons melted butter
  • 2 tablespoons heavy cream
  • kosher salt
  • fresh ground black pepper
  • finely chopped fresh herbs for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy clean up. Slice the top off of each roll (about a quarter of the roll) and set the tops aside.
  2. With a small, sharp knife, cut around the edge of the roll, leaving a ¼-inch rim. Extend your knife almost to the bottom of the roll but don't cut through the bottom. Once you've cut all the way around, use your knife to gently "wedge" out the center**. If it doesn't all come out, use your fingers to pull out the rest. You can also compress the inner walls of the rolls with your finger a bit to make the opening a bit larger, to accommodate your eggs. This will depend on the size of your rolls and eggs. Test an egg with one of the rolls to see what works best.
  3. Check each roll when you finish by holding it up to the light. If you notice a small hole, take a small piece of bread (from one of the cutout centers), place it over the hole and push it down with your finger to form a little "plug" for the hole. (See pictures in the post for this.)
  4. Brush the rims and outsides of each roll with melted butter (about 1 teaspoon per roll) and place on prepared pan. The butter will make the rolls super crisp and delicious after baking. (If you're watching your calories, this only adds 34 calories per serving, but adds tons of flavor).  If prepping ahead, place all rolls on a baking sheet at this point and cover with plastic wrap or foil till just before baking time.
  5. Break an egg into a small bowl (check for any tiny bits of shell) and carefully pour it into the "bread basket". Repeat for all the rolls and eggs.****. Bake for 18-22 minutes. Remove from oven and let sit for 2-3 minutes. Sprinkle with your choice of fresh herbs (I used dill and thyme). Serve and enjoy!
  6. The last 5 minutes of baking, pop the tops in the oven and serve these fun little "toasts" on a pretty plate with a jar of jam. All you need is fresh fruit for a fabulous breakfast or brunch!

Nutrition Information

Calories 231kcal (12%) Carbohydrates 20g (7%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 180mg (60%) Sodium 303mg (13%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 430IU (9%) Calcium 71mg (7%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 20g 7%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 180mg 60%
Sodium 303mg 13%
Potassium 132mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 430IU 9%
Calcium 71mg 7%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.