Bacon and Spinach Baked Eggs in Bread Bowls
Ingredients
- 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
Instructions
- 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.
Notes
*If the bread bowls are toasted and the eggs are still not set, cover them loosely with aluminum foil and continue baking until the eggs are cooked through.
*Depending on the size of the rolls you use, you might have to make more or less egg filling.
*Depending on the size of the rolls you use, you might have to make more or less egg filling.
