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Cheesy Italian Breakfast Bowl

A cheesy omelet with Italian sausage, peppers, and onion, baked inside a sourdough bread bowl. Perfect for brunch or a weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 350 kcal
Course: Breakfast
Cuisine: Italian , American

Ingredients

  • 1 large round loaf of sourdough bread
  • 2 teaspoons olive oil, divided plus 2 tablespoons
  • ½ teaspoon kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 6 large eggs
  • 8 ounces sweet Italian turkey sausage
  • 1 small red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • ¼ cup chopped fresh basil
  • 4 ounces grated part-skim mozzarella cheese
  • ¼ cup grated parmesan

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. Set aside.
  2. With a serrated knife, cut the "lid" off the top of the bread. Gently tear out the insides of the loaf, leaving the loaf 3/4-inch around all sides to create a shell. Place the loaf on the prepared baking sheet, drizzle the inside with 2 teaspoons olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake until lightly crispy, about 10 minutes. Place on a wire rack to cool while you prepare the eggs. Preheat the oven broiler.
  3. In a medium bowl, thoroughly whisk together the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Be sure the eggs are completely beaten and slightly foamy. Set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Remove the sausage from its casing, then crumble it into the skillet, breaking it up and cooking on all sides, until golden brown. With a slotted spoon, remove the sausage to a paper towel-lined plate. With an additional paper towel, carefully wipe the skillet clean.
  5. Heat the remaining 1 tablespoon olive oil in the skillet over medium high. Once hot, add the onion and red peppers. Cook, stirring occasionally, until softened, about 6 minutes. Reduce the heat to medium, then stir in the basil and sausage. Carefully pour in the eggs and 2/3 of the mozzarella. Cook, stirring gently, until the eggs are just beginning to set, 1-2 minutes. (They will continue to cook a bit in the oven).
  6. Return the bread bowl to the baking sheet. Fill with the egg mixture, then sprinkle the top with the Parmesan and the remaining mozzarella. Place in the oven and broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. Watch carefully so that the bread does not burn. Transfer to a cutting board and let rest for 2 minutes. Slice into wedges and enjoy warm.

Notes

  • This breakfast bowl recipe is best enjoyed the day its made but will last in the refrigerator for 1 or 2 days more. Reheat gently in a toaster or conventional oven.

Nutrition Information

Serving 1(of 6) Calories 350kcal (18%) Carbohydrates 24g (8%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 200mg (67%) Sodium 339mg (14%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 350

% Daily Value*

Serving 1(of 6)
Calories 350kcal 18%
Carbohydrates 24g 8%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 200mg 67%
Sodium 339mg 14%
Fiber 2g 8%
Sugar 3g 6%

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