I am a big egg-for-breakfast girl. It started a few years ago when I had kids and realized I had to eat a solid chunk of protein each morning in order to get me going and sustain me until lunch. The only catch is that our morning routine is very hectic, so over time I’ve devised a few easy ways to cook up simple, tasty egg dishes on the fly.
Last week I made this super easy baked egg bread bowl using a tomato and a leftover dinner roll from the evening before. With a sprinkle of cheese, some chopped basil, and a fresh Davidson’s Safest Choice egg I had all the makings for a quick breakfast. I preheated the oven, assembled the “bowl” by cutting a well in the roll, added the ingredients, and cracked an egg on top. I then topped it with one more sprinkle of cheese and popped it in the oven.
- 2 large dinner rolls
- 1 tablespoon chopped tomato, divided
- 2 leaves basil, finely chopped, divided
- 2 tablespoons Parmesan cheese, divided
- 2 Davidson's Safest Choice eggs