Bread bowls aren’t just for soups anymore! Filled with fluffy eggs, sauteed spinach, and crispy, smoky turkey bacon, Bacon and Spinach Baked Eggs in Bread Bowls are going to be a crowd pleaser at your next breakfast or brunch.
There is nothing like a delicious brunch on the weekend, and if you’re the one hosting, well, I’ve got the recipe for you to impress your guests. Aren’t these so cute!? Here’s the scoop – 5 ingredients, 30 minutes, and super easy to make.
This dish takes the classic bacon and spinach frittata up a few notches – they are perfect to serve a crowd for a brunch party (perhaps Easter Sunday if you’re planning one?) or just spice up a weekend breakfast at home. Plus, the egg and bacon combination provides a great base for all sorts of savory flavors. Not a fan of spinach? Feel free to customize this recipe to your taste by adding other ingredients you like: broccoli, mushrooms, sweet bell peppers, goat cheese, or even a splash of heavy cream.
By the way, many breakfast recipes out there call for pork bacon and sausages by default, but it’s actually really easy to swap out the pork products for leaner, better-for-you turkey bacon and sausages without compromising the flavors. Smoky, crispy, and with none of the greasiness, turkey bacon is a great for those who are health-conscious – there’s 60% less fat and sodium than pork bacon!
This year, I will be partnering with Jennie O to develop recipes using turkey and to show how easy and tasty it is to eat well. In addition to turkey bacon, I have been enjoying Jennie O’s lean turkey sausages (I like to brown them on all sides in a skillet coated with nonstick cooking spray) with my scrambled eggs in the morning. The sausages are moist, flavorful, and are just perfect for families that are transitioning to leaner meats and healthier choices.
Ok, let’s get started on our Bacon and Spinach Baked Eggs in Bread Bowls. First, you’ll need some crusty rolls. I like these small French dinner rolls because the crusts are sturdy enough to hold the eggs. Sourdough would work great, too. Slice off the top of the roll (about 1/4 of the top) with a sharp serrated knife.
Then remove as much of the inside as you can without breaking the crust. You can save the bread pieces for another use, such as to make croutons or seasoned breadcrumbs.
Meanwhile, cook up the turkey bacon in a skillet until they are browned and crispy. The great thing about using turkey bacon is that there is not a lot of bacon grease, so there’s no need to drain it before we move onto the next step.
Once they are nicely browned, you want to stir in chopped shallots and cook until they are slightly translucent. Then add in the spinach leaves. It might look like there’s a lot, but it’ll only take a minute before they start to wilt.
Set this mixture aside to let it cool, then stir in the eggs until they are well combined.
Pour as much as you need into each roll, but do not fill more than ¾ of the way since the eggs tend to puff up as they bake. Finally, just pop them in the oven and let them bake until the eggs are set!
Hearty, delicious, and better-for-you – I hope you give this a try!
Do you have a favorite recipe with turkey bacon or sausages you and your family enjoy?
This post is sponsored by Jennie O as part of the Switch Circle program. As always, all opinions are my own.
- 4 crusty bread rolls (4 inches in diameter)
- 6 slices turkey bacon, diced
- 1 large shallot, diced
- ½ cup fresh baby spinach leaves
- 8 large eggs, whisked
- ¼ tsp each salt and pepper, or to taste
- Preheat oven to 350F.
- Cut a thin slice off the top of each roll. Scoop out the bread inside (save for another use) and set the bread bowls aside on a baking sheet.
- In a small skillet, cook turkey bacon over medium heat until crispy and browned, stirring occasionally.
- Add shallots to the skillet and saute until they are softened, about 3 minutes.
- Add spinach leaves, season with salt and pepper, and cook until the spinach leaves are wilted, about 1 minute. Let cool.
- Stir eggs into the cooled mixture and pour into prepared bread shells to ¾ full.
- Bake 20-25 minutes, or until the tops are puffed and the eggs are set.
*Depending on the size of the rolls you use, you might have to make more or less egg filling.