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Bacon and Eggs in a Bread Bowl - Panera Bread

This recipe guides you through creating individual baked breakfast bowls, featuring a savory blend of scrambled eggs, crispy bacon, sautéed spinach, and a mix of ricotta and Parmesan cheeses, all nestled within hollowed-out sourdough bread bowls. It's a hearty and visually appealing dish, perfect for a special brunch or a comforting meal.
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Total Time 1 hour 10 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 3726
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 slices bacon chopped
  • 1/2 cup chopped onion
  • 4 cups spinach thick stems removed, chopped
  • 5 large eggs lightly beaten
  • 2/3 cup part-skim ricotta cheese
  • 6 tablespoons grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 2 sourdough bread bowls they recommend their own bowls

Equipment

  • 1 Large Skillet For cooking bacon and vegetables.
  • 1 Mixing Bowl For combining egg mixture and fillings.
  • 1 Baking Sheet To bake the filled bread bowls.
  • 1 Knife and Cutting Board For chopping bacon, onion, and spinach.
  • 1 Measuring Cups and Spoons For precise ingredient measurement.

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Carefully hollow out the sourdough bread bowls, leaving a sturdy shell of about 1/2 to 3/4 inch thickness. Set aside.
  3. In a large skillet, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon, reserving a tablespoon of drippings in the skillet.
  4. Add chopped onion to the skillet with reserved drippings and cook until softened and translucent, about 5-7 minutes.
  5. Add the chopped spinach to the skillet with the onions and cook until wilted, about 2-3 minutes. Remove from heat.
  6. In a large mixing bowl, lightly beat the eggs. Stir in the part-skim ricotta cheese, grated Parmesan cheese, dried oregano, salt, ground black pepper, and cayenne pepper.
  7. Fold the cooked bacon, onion, and spinach mixture into the egg and cheese mixture.
  8. Spoon the egg filling evenly into the prepared sourdough bread bowls, filling them generously but not overflowing.
  9. Place the filled bread bowls on a baking sheet.
  10. Bake for 25-30 minutes, or until the eggs are set and the bread bowls are golden brown. Serve warm.

Notes

Ensure the bread bowls are properly hollowed out, leaving a sturdy shell without puncturing the bottom, to hold the filling. A slight toasting of the empty bread bowls before filling can create a barrier, preventing them from becoming soggy too quickly. When cooking the bacon and onion, render the bacon until crisp and caramelize the onions for depth of flavor; do not overcook the spinach, as it will continue to cook in the oven. The combination of ricotta and Parmesan provides a creamy texture and sharp flavor, while a pinch of cayenne adds a subtle warmth. Adjust seasoning as needed before filling the bowls. Monitor baking closely to prevent over-browning of the bread or overcooking of the eggs, aiming for a set but tender center.