Egg Pizza Bread Bowls
What a great spin on an American favorite!
Ingredients
- 5 crusty dinner rolls
- 1/2 cup pepperoni, diced
- 5 Eggland's Best Eggs (Large), beaten
- 2 tomatoes, diced
- 3/4 cup milk
- dash of salt
- dash of pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 18-oz. pkg. shredded mozzarella cheese
Preparation
Preheat the oven to 350 F.
Slice the top off of each roll and remove the bread inside, leaving just the crusty shell. Be sure to leave enoough bread at the bottom of the roll so the mixture does not leak out.
In a medium-size bowl, whisk eggs, milk, herbs, salt, and pepper together until eggs are fluffy.
Stir in pepperoni and tomatoes.
Place rolls on a baking sheet, and evenly distribute egg mixture between each roll.
Sprinkle each bread bowl with cheese.
Bake for 20-22 minutes, or until eggs are set and bread is toasted.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 440 |
| Fat | 29 g |
| Cholesterol | 239 mg |
| Sodium | 954 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Protein | 25 g |
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