Egg Pizza Bread Bowls
This recipe is presented by Eggland’s Best. Everything is better in a bread bowl. Anchor this meal right by choosing the best, most crusty dinner rolls you can find. Larger bread will work too. This dinner is something kids will love, giving a whole new meaning to pizza.
- 5 crusty dinner rolls
- 1⁄2 cup pepperoni, diced
- 5 large eggland's best eggs, beaten
- 2 tomatoes, diced
- 3⁄4 cup milk
- dash of salt
- dash of pepper
- 0.125 tsp dried oregano
- 0.125 tsp dried basil
- 18 package shredded mozzarella cheese
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 enough bread at the bottom of the roll so the mixture does not leak out.
In a medium-size bowl, whisk the eggs, milk, herbs, salt, and pepper until the eggs are fluffy.
Stir in the pepperoni and tomatoes.
Place the rolls on a baking sheet, and evenly distribute the egg mixture between each roll.
Sprinkle each bread bowl with cheese.
Bake for 20-22 minutes, or until the eggs are set and the bread is toasted.