Bacon and Egg Bowls: A Hearty Breakfast Delight
Introduction:
Start your day with a burst of flavor and satisfaction by indulging in our Bacon and Egg Bowls recipe. This hearty breakfast dish combines the irresistible crunch of bacon, the creamy goodness of eggs, and the savory richness of Gruyère cheese, all nestled inside warm burger buns or Kaiser rolls. Whether you’re fueling up for a busy morning or hosting a leisurely brunch with loved ones, these Bacon and Egg Bowls are sure to elevate your breakfast game.
Ingredients:
- 9 ounces thickly sliced bacon, roughly chopped
- 3 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- Freshly ground black pepper
- Pinch of nutmeg
- 4 round burger buns or Kaiser rolls
- 1/2 cup Gruyère cheese, grated
Instructions:
1. Cook the Bacon:
- In a large skillet, cook the chopped bacon over medium heat until crispy and golden brown. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Set aside.
2. Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
3. Assemble the Bowls:
- Preheat your oven to 375°F (190°C) and lightly grease four ramekins or oven-safe bowls.
- Cut the tops off the burger buns or Kaiser rolls and hollow out the centers, leaving a sturdy shell. Place the hollowed-out buns or rolls in the prepared ramekins or bowls.
- Divide the cooked bacon evenly among the bread bowls, filling them about halfway.
4. Add the Egg Mixture:
- Pour the egg mixture over the bacon in each bread bowl, filling them to the top.
- Sprinkle the grated Gruyère cheese over the top of each bowl, ensuring even coverage.
5. Bake the Bowls:
- Place the filled bread bowls on a baking sheet and transfer them to the preheated oven.
- Bake for 20-25 minutes, or until the egg mixture is set and the cheese is melted and golden brown.
6. Serve and Enjoy:
- Carefully remove the Bacon and Egg Bowls from the oven and let them cool slightly before serving.
- Garnish with chopped parsley or chives, if desired, and serve hot.
Cook Notes and Variations:
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