No-Wash Ham, Egg & Cheese Bread Bowls

These delightful ham, egg, and cheese bread bowls are the ultimate no-fuss breakfast or brunch option, perfect for serving a group with minimal cleanup. Soft or crusty bread rolls are transformed into edible bowls, filled with savory ham, a perfectly cooked egg, and melty mozzarella. A sprinkle of parsley adds a fresh touch. Make them ahead, pop them in the oven, and enjoy a warm, satisfying meal with no dishes to wash!

Instructions

1. 1

   Preheat oven to 180°C/350°F (fan-forced ovens may cook faster, adjust as needed).

2. 2

   Slice the top off each bread roll. Using a small knife, carefully cut a circular outline inside, then scoop out the center to create a bowl. Reserve the scooped-out bread for another use (Note 4).

3. 3

   Line each bread bowl with a slice of ham, pressing it gently to fit the shape. Use one whole slice if possible to prevent egg leakage.

4. 4

   Crack one egg into each ham-lined bread bowl.

5. 5

   Sprinkle 2 tablespoons of shredded mozzarella cheese over each egg. Add a pinch of chopped parsley if desired.

6. 6

   Place the bread roll tops back on. Wrap each roll tightly in aluminum foil.

7. 7

   Bake for 15-25 minutes. Check at 15 minutes for runny yolks, or bake up to 25 minutes for fully set yolks (Note 5).

8. 8

   Remove from oven, carefully unwrap the foil, and serve immediately.

Recipe Notes

• Bread rolls – Use lunch-size rolls (about 4-5 inches in diameter) for best results. Smaller dinner rolls are too small to hold the egg and fillings. Soft rolls are easier to scoop, but crusty rolls add a nice texture.

• Ham – Opt for round, thin slices of ham that can mold to the bread bowl’s shape to prevent egg leakage. Shaved ham is less effective as it doesn’t form a tight seal.

• Eggs – Room-temperature eggs cook more evenly. Cold eggs straight from the fridge may require a few extra minutes in the oven.

• Scooped bread – Don’t toss the bread you remove! Process it into breadcrumbs, cube it for croutons, or use it in recipes like a creamy chicken bake or a spinach strata.

• Cooking time – Baking time varies based on: a) oven type (fan-forced ovens cook faster); b) number of bread bowls (more rolls may need extra time); c) bread wall thickness (thinner walls cook faster; aim for ~1cm/0.4”); d) bread type (dense breads like sourdough take longer); e) egg temperature. Check at 15 minutes for runny yolks, or extend to 25 minutes for fully cooked yolks.

• Make ahead – Assemble with ham, eggs, and cheese, then cover and refrigerate for up to 24 hours. Wrap in foil and bake per instructions when ready. Use whole ham slices for best results to prevent leakage during storage.

• Variations – Swap mozzarella for cheddar or provolone, or add diced bell peppers or spinach inside for extra flavor. Ham can be replaced with prosciutto for a gourmet twist, but avoid bacon as it’s less pliable and may not fit well.

• Storage – Best enjoyed fresh, but leftovers can be wrapped tightly and refrigerated for up to 1 day. Reheat in a 160°C/320°F oven for 10 minutes. Not suitable for freezing due to texture changes in the egg.