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Eggs Baked in Bread Bowls

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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You only need 30 minutes to whip up our hearty eggs baked in bread bowls.
By Bree Hester
Updated Nov 12, 2013
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  • 6 kaiser rolls (4 to 5 inches in diameter)
  • 6 Land O Lakes® all-natural farm-fresh eggs
  • 6 teaspoons heavy whipping cream
  • 6 tablespoons grated Parmesan cheese
  • 3 teaspoons chopped fresh chives
  • 3 teaspoons finely chopped fresh parsley
  • Salt and freshly ground pepper to taste


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut thin 3-inch round slice from tops of rolls; reserve tops. Leaving 1/2 inch around side of each roll, remove bread from inside, creating 1/2-inch deep cavity; discard bread crumbs. Place bread bowls on cookie sheet.
  • 2
    For each bread bowl, crack egg into cavity. Top egg with 1 tablespoon whipping cream, 1 tablespoon cheese, 1/2 teaspoon chives and 1/2 teaspoon parsley; sprinkle with salt and pepper.
  • 3
    Bake 10 minutes; place reserved tops on bread bowls. Bake 2 minutes longer or until cheese is melted and whites and yolks of eggs are firm, not runny.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer, you can substitute whole wheat, white, brioche, or challah rolls for the kaiser rolls.
  • tip 2
    Feel free to use fresh basil, thyme, or any other fresh herb you have on hand.
  • tip 3
    For added variety, substitute grated Cheddar, mozzarella, gouda or crumbled feta cheese for the grated Parmesan cheese. All would taste wonderful baked in your egg bowl.


Nutrition Facts are not available for this recipe
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