Baked Eggs in a Bread Bowl with Fresh Salsa are ready in a matter of minutes on those busy back to school mornings. Combining Deli rolls, brown eggs, and fresh salsa for a delicious, healthy, filling morning meal for on the run parents and children who need a nutritious start to their day.
Life should always come equipped with a general “Easy Button” for mornings; we have so much to already worry about with our children running amuck in the house. There are shoes to be found that the little ones lost, the last-minute signing of a parental permission slip for that trip our lovely children forgot to tell us about, and the dreaded I need $25.00 for whatever the new fad or trend is in eyeshadow and nail polish this school week for our high schoolers. Sigh.
Count to 1-2-3-4-5-6-7-8-9-10 and breath, out with the bad, in with the good.
Now, are you ready for us that easy button? You can make four or even 100 if needed. This is going to be simple, uncomplicated, and done in a matter of minutes. That’s right, a matter of minutes from start to finish. Most of the ingredients you probably have on hand anyway, so let’s get you prepared for your next busy morning with this simple to follow the recipe below.
Ingredients needed for Baked Eggs in a Bread Bowl with Fresh Salsa
- Four large-quality deli rolls
- One tablespoon unsalted butter, divided by 4
- Four large brown eggs
- kosher salt
- fresh chopped parsley
- fresh homemade salsa or quality prepared salsa
- 4 large quality deli rolls
- 1 tablespoon unsalted butter divided by 4
- 4 large brown eggs
- kosher salt
- fresh chopped parsley
- fresh homemade salsa or quality prepared salsa
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Preheat the oven to 350 degrees F
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Slice off top of each deli roll and carefully remove the center of deli roll until there is a hole large enough to place a large egg.
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Arrange deli rolls on a metal baking sheet.
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place a small amount of butter in the center of deli roll.
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Crack an egg into each deli roll, sprinkle with kosher salt.
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Sprinkle with a bit of fresh chopped parsley.
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Bake in a 350-degree oven until eggs are set and bread is toasted 15 to 20 minutes. After eggs have cooked for about 15-20 minutes 20 minutes remove from oven.
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Top with a tablespoon of fresh homemade salsa or quality prepared salsa.
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Serve immediately.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.
9 Comments
Ronda Eagle
August 26, 2015 at 12:24 pmI wish I had 15 to 20 minutes in the morning as my daughter heads off to school to make these, but they are a super idea for me on the weekends!
Heidy L. McCallum
August 26, 2015 at 6:00 pmI hear you, those work hours are killer. I was always up fairly early with Kory for school. Weekends would definitely be better with those long hours, I agree!
Heidy L. McCallum
August 21, 2015 at 3:30 pmThanks for stopping by, I appreciate the love!
Belle
August 21, 2015 at 1:09 amSuch a cute brunch idea for breakfast! Very creative.
Heidy L. McCallum
August 21, 2015 at 3:28 pmThese have been around for years, to be honest, I am surprised we don’t see them more often. I just added something new to mom’s recipe she got from lord knows where…lol
B
August 20, 2015 at 4:45 pmThese are a breakfast hit at the moment! I really should try them too 🙂
Heidy L. McCallum
August 21, 2015 at 3:29 pmThank you! How does one make them on the BBQ? That sounds really cool!
bbqbastard
August 21, 2015 at 3:35 pmSame as in the oven! You need a lid on the Q then you can make almost any thing like in an oven 😉 Feel free to check my blog recipes ; ) I’ll keep you updated when I tried them 😉
Erlene
August 20, 2015 at 3:42 pmMy kids love making eggs in the microwave and I think they’ll like adding in some salsa.