0 from 42 votes
Baked Eggs In Bread Bowls
There’s nothing like baked eggs for breakfast. These oven baked eggs are cooked in pretzel bread bowls with cheese, herbs and tomatoes. Easy simple and pure delicious!
Prep Time
10 mins
Cook Time
10 mins
Servings: 2 people
Calories: 242 kcal
Course:
Breakfast , Lunch
Cuisine:
American
Ingredients
- 4 bread buns tops sliced off and insides removed.
- 1/2 cup shredded Monterey jack cheese divided
- 4 BurnBrae Eggs large
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon fresh thyme leaves
- 1/4 cup baby tomato sliced in half
Notes
- -Pick quality eggs. -Make sure the eggs you’re baking are all the same size so they bake evenly. -Adjust the done-ness of the yolks by using the broiler after baking. -Add any topping you prefer to the baked eggs as long as they can cook at the same time as the eggs. -Sprinkle a layer of cheese at the bottom of the bread to avoid a soggy bread. -Season your eggs generously since the bread is plain. -Serve the baked eggs right away or store them in the fridge and rewarm them in an oven for 5 minutes.