Ham & Swiss Breakfast Bread Bowls

0 Reviews

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

30 min

GLUTEN FREE

NO

These individual bread bowls are a great way to start or end your day. Each one is filled with eggs, smoked ham, spinach and cheese.

This recipe is made with Jones Ham Slices.

6.4oz Ham Slices (635x390)
ingredients
6 round (5-in diameter) crusty Telera (Bolillo) rolls, about 3 ounces each
2 tablespoons butter, divided
1/2 cup onion, chopped
1 (8 oz) package Jones Dairy Farm Ham Slices, chopped
3 heaping cups (about 2 oz) fresh spinach
8 eggs, whisked
1 cup shredded swiss cheese, plus more for garnish
1 tomato, chopped
Salt and pepper
DIRECTIONS
Preheat oven to 350˚F.

Cut tops off each roll. Hollow out each roll, leaving a thin border on bottom and sides. Removed bread and bread tops can be saved and used for breadcrumbs or croutons.

Place rolls on baking sheet and bake for 7 minutes or until lightly toasted.

Meanwhile, heat 1 tablespoon butter in large skillet over medium heat. Add onion and cook until tender, about 3 to 4 minutes. Add ham and spinach; cook until spinach has wilted, about 2 minutes. Remove from skillet and set aside. Melt remaining 1 tablespoon butter in skillet. Add eggs; cook, stirring frequently until no longer runny, about 3 minutes. Stir in cheese, tomato and reserved spinach; season with salt and pepper. Cook until heated through, about 1 minute.

Scoop about 3/4 cup eggs into each bread bowl. Sprinkle with additional cheese before serving.

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Ingredients

6 round (5-in diameter) crusty Telera (Bolillo) rolls, about 3 ounces each
2 tablespoons butter, divided
1/2 cup onion, chopped
1 (8 oz) package Jones Dairy Farm Ham Slices, chopped
3 heaping cups (about 2 oz) fresh spinach
8 eggs, whisked
1 cup shredded swiss cheese, plus more for garnish
1 tomato, chopped
Salt and pepper

Directions

Preheat oven to 350˚F.

Cut tops off each roll. Hollow out each roll, leaving a thin border on bottom and sides. Removed bread and bread tops can be saved and used for breadcrumbs or croutons.

Place rolls on baking sheet and bake for 7 minutes or until lightly toasted.

Meanwhile, heat 1 tablespoon butter in large skillet over medium heat. Add onion and cook until tender, about 3 to 4 minutes. Add ham and spinach; cook until spinach has wilted, about 2 minutes. Remove from skillet and set aside. Melt remaining 1 tablespoon butter in skillet. Add eggs; cook, stirring frequently until no longer runny, about 3 minutes. Stir in cheese, tomato and reserved spinach; season with salt and pepper. Cook until heated through, about 1 minute.

Scoop about 3/4 cup eggs into each bread bowl. Sprinkle with additional cheese before serving.