Bacon And Eggs In A Bread Bowl Panera Bread Recipes

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY

Steps:

• In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
• Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
• Spoon the mixture into the baguette.
• Bake for 25 minutes at 350°F (175°C).
• Cut and serve while still warm.
• Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
• Enjoy!

EGG AND BACON BREAD BOWL MUFFINS

Steps:

• Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
• Spray a large bowl with cooking spray.
• Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
• Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
• Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
• Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
• Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.

BACON AND EGGS IN A BREAD BOWL - PANERA BREAD

Steps:

• 1. Preheat oven to 350ºF. Line a baking sheet with foil.
• 2. Cook the chopped bacon in a large skillet until crisp, 5 to 7 minutes. Remove to paper towels to drain. Pour off all but 1 teaspoon of the fat.
• 3. Add the onion and cook until soft and golden, 4 to 6 minutes. Add the spinach, cover, and cook until wilted, 2 to 3 minutes, stirring spinach from bottom to top once or twice. Drain off any excess water and transfer the mixture to a mixing bowl.
• 4. Add beaten eggs, bacon, ricotta, 3 tablespoons of Parmesan, oregano, salt, pepper, and cayenne to the bowl. Stir gently until combined.
• 5. Cut out the tops of both Panera Bread Sourdough Bread Bowls as if making jack-o'-lanterns out of pumpkins. Remove bread from inside, leaving about a 1/2-inch shell of crust. Save or freeze the bread, including the top crust, for another use, such as bread crumbs or croutons. Place bread bowls on prepared baking sheet.
• 6. Scrape filling into bread bowls and sprinkle with remaining 3 tablespoons of Parmesan.
• 7. Bake, without the top crust of bread, until filling is set and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool 10 minutes before serving. Using a serrated knife, cut each bowl into 3 wedges, like a peace sign.
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• TIP: The pork bacon can be easily swapped with turkey bacon. Or for a vegetarian dish, skip the bacon and heat 1 teaspoon of oil in the skillet for sautéing the onion.