Italian Breakfast Bread Bowls

1. 1

   Preheat oven to 350.

2. 2

   In a small skillet, cook pancetta over medium heat until browned, stirring occasionally.

3. 3

   Remove with a slotted spoon; drain on paper towels.

4. 4

   Meanwhile, cut a thin slice off top of each roll.

5. 5

   Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.

6. 6

   Add mushrooms (or vegetables of choice) and pancetta to bread shells.

7. 7

   Scramble the eggs and pour equal amounts into each roll; sprinkle eggs with salt and pepper.

8. 8

   Sprinkle with cheese.

9. 9

   Bake 18-22 minutes or until egg mixture is firm/not jiggly.

* Per serving · 4 servings · Values may vary.

No additional tips available.