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Ham and Asparagus Breakfast Bread Bowls
Recipes
Ham and Asparagus Breakfast Bread Bowls
6 servings
45 minutes total (Active 25 minutes)

Ingredients

  • 1 (12 oz) package Bakery Kaiser rolls
  • 6 slices ham (about 6 oz)
  • ½ cup grape tomatoes
  • ½ cup fresh asparagus
  • 1 ½ cups heavy whipping cream
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 9 large eggs, divided
  • ½ cup + 6 tablespoons shredded Italian-style cheese blend
  • Nonstick aluminum foil

Steps

    1. Preheat grill on medium-low. Slice off tops of buns and cut into cubes. Remove insides of rolls by scooping gently with fingers without breaking through outer crust. Place bread pieces and cubes in large bowl (about 2 cups total).
    2. Line each bread bowl with 1 slice ham. Halve tomatoes; cut asparagus into 1-inch pieces. Place in medium bowl: heavy cream, onion powder, salt, pepper, and 3 eggs; whisk until foamy. Stir in tomatoes, asparagus, and ½ cup cheese.
    3. Pour egg mixture over bread pieces; stir gently until bread is completely saturated. Divide mixture among bread bowls (about ⅓ cup each); sprinkle with remaining 6 tablespoons cheese.
    4. Press back of spoon in center of each bowl to form an indention. Crack remaining 6 eggs (1 in each bowl) into indentations, keeping yolks intact.
    5. Wrap each bread bowl in foil, folding up ends to seal completely. Place on grill over indirect heat and close lid (or cover); cook 15–18 minutes until eggs have set and bread bowls are toasted. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 550, Total Fat 34g, Sat Fat 19g, Trans Fat 0g, Chol 385mg, Sodium 970mg, Total Carb 34g, Fiber 2g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 25g, Vitamin D 10%, Calc 15%, Iron 15%, Potassium 6%