Mini Egg Muffin Bread Bowls

Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for your day, providing the necessary fuel and nutrients to kickstart your morning. While classic breakfast options like pancakes, omelets, and cereals have their own charm, an innovative twist on the traditional egg muffin has emerged: Mini Egg Muffin Bread Bowls. These delightful creations combine the comforting familiarity of egg muffins with the fun and versatility of edible bread bowls, making them an appealing choice for breakfast lovers and culinary adventurers alike.

Discover a fun twist on breakfast with Mini Egg Muffin Bread Bowls! These delightful bowls combine the comfort of egg muffins with the flavor of edible bread, making them perfect for busy mornings or brunch. Customize your filling with colorful veggies, proteins like bacon or ham, and your favorite cheese for a satisfying meal. With whole wheat or multigrain bread, enjoy a nutritious option that’s not only delicious but also packed with fiber and essential nutrients. Perfect for any breakfast lover!

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Ingredients

6 slices of whole wheat or multigrain bread

6 large eggs

1/2 cup milk (or your preferred milk alternative)

1/2 cup shredded cheddar cheese

1/4 cup diced bell peppers (red and green)

1/4 cup diced onions

1/4 cup cooked and crumbled bacon or diced ham (optional)

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Bread: Use a round cookie cutter or a glass to cut out the center of each slice of bread, leaving a circle about 1/2 inch thick around the edges. This will create the bowl shape.

Shape the Muffin Bowls: Gently press each slice of bread into the cups of a greased muffin tin, creating a bowl shape. You may need to mold them a little with your fingers to ensure they're secure.

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the shredded cheddar cheese, diced bell peppers, onions, and bacon or ham if using.

Fill the Bowls: Pour the egg mixture evenly into each bread bowl, filling them about three-quarters full to allow for expansion.

Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the egg is fully cooked and the bread is golden brown.

Cool and Serve: Let the bread bowls cool for a minute before carefully removing them from the muffin tin. Garnish with fresh parsley if desired and serve warm.

Enjoy: These Mini Egg Muffin Bread Bowls are perfect for breakfast, brunch, or even a light lunch. Enjoy them fresh out of the oven!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6