Enjoy a familiar breakfast sandwich transformed into a fun, hands-on morning meal. Hollow out firm sandwich rolls, brush the inside with melted butter mixed with Dijon mustard, and layer with deli ham, sharp cheddar and a whole egg. Bake until the rolls are crisp and the eggs reach your preferred doneness. These baked eggs in bread rolls make an easy, satisfying breakfast or a hearty weekend brunch.
A Quick Look at The Recipe
- Recipe Name: Baked Eggs in Bread
- Ready In: 10 minutes prep, 25 minutes cook time
- Serves: 6
- Calories: 423 per serving
- Main Ingredients: Bread rolls, ham, cheese, eggs
- Difficulty: Easy
Picture a warm, golden bread bowl filled with savory ham, melted sharp cheddar and a perfectly baked egg. Finish with a scattering of everything bagel seasoning (optional), thinly sliced scallions and chopped parsley for a fresh, bright finish. This version is a playful upgrade to the standard breakfast sandwich and scales easily from two servings to a crowd.
Inspired by simple ham-and-egg cup recipes and classic bread-bowl soups, this method uses hollowed rolls as individual baking vessels. Kaiser, pretzel, or other dense 4-inch rolls work best because they crisp up nicely while holding the filling.
Make just a few for a quick weekday breakfast or prepare a batch for a relaxed brunch. They reheat well and travel nicely if you need a portable meal.
Baked Egg in Roll Ingredients
- Round sandwich rolls, unsliced (about 4 inches)
- Salted butter, melted
- Dijon mustard
- Everything bagel seasoning (optional)
- Sliced deli ham
- Shredded sharp cheddar cheese
- Large eggs
- Scallions, thinly sliced
- Chopped fresh parsley
How to Make Baked Eggs in Bread Rolls
Preheat the oven and prepare a rimmed baking sheet. Line it with parchment paper to catch any spills and make cleanup easy. Place the unsliced rolls on the sheet and use a sharp knife to hollow a bowl from the top of each roll, pressing the interior down so the cavity can hold the filling.
Stir together melted butter and a little Dijon mustard, then brush the mixture inside each roll and around the top edge. If you like, sprinkle the tops and interiors with everything bagel seasoning for extra texture and flavor.
Line the cavity of each roll with a slice of ham, tucking it so it forms a loose cup. Sprinkle about 2 tablespoons of shredded cheddar over the ham, then carefully crack an egg into each roll. Add a little more cheese on top and finish with a pinch of everything seasoning if using.
Bake the filled rolls at 375°F (190°C) for roughly 18 to 25 minutes, depending on how runny or set you prefer the yolks. Shorter time yields softer yolks; longer time gives fully set eggs and extra-crispy edges. Remove from the oven and garnish with scallions and parsley before serving.
Recipe Tips for Egg Baked in Bread
- Line the baking sheet with parchment paper to catch any overflow and simplify cleanup.
- Choose unsliced rolls around 4 inches in diameter. Kaiser or pretzel rolls hold up well and get nicely crisp.
- Sharp cheddar pairs beautifully with ham and egg, but mozzarella, Swiss, gouda or pepper jack are great alternatives.
- Serve the bread bowls straight from the oven for best texture. Store extras in an airtight container in the refrigerator for up to two days and reheat gently in short bursts in the microwave or in a warm oven until heated through.
More Easy Egg Recipes for Breakfast
- Super Easy Ham and Egg Cups
- Blueberry Bread Pudding Pancakes
- Zucchini Pie with Fresh Herbs
- Egg Casserole with Croutons and Sausage
- Muffin Tin Scrambled Eggs
- Hash Brown Crust Ham and Cheddar Quiche
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Thanks ~ Amy
Recipe
Eggs Baked in Bread Rolls
Ingredients
- 6 round sandwich rolls, unsliced (about 4 inches)
- 4 tablespoons salted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon everything bagel seasoning (optional)
- 6 slices ham
- 1 ½ cups shredded sharp cheddar cheese
- 6 large eggs
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the rolls on the baking sheet. Using a sharp knife, hollow a bowl out of the top of each roll and press down the interior to form a cavity.
- In a small bowl, combine the melted butter and Dijon mustard. Brush the mixture inside and on the top edge of each bread bowl, then sprinkle with everything bagel seasoning if desired.
- Line each bread bowl with a slice of ham.
- Add about 2 tablespoons of shredded cheese on top of the ham and press lightly.
- Crack an egg into each bread bowl. Sprinkle with additional cheese and a pinch of seasoning.
- Bake for 18 to 25 minutes, depending on how runny or firm you like the yolks.
- Remove from the oven and sprinkle with scallions and parsley. Serve immediately.
Video
A step-by-step video was originally included with this recipe. If you’d like to follow along visually, search for a ham and egg bread bowl video from a trusted cooking source.
Notes
Line the baking sheet with parchment paper to catch any egg overflow or melted cheese for easy cleanup.
Choose unsliced rolls about 4 inches across. Kaiser and pretzel rolls are especially good choices.
Sharp cheddar adds classic flavor, but feel free to use mozzarella, Swiss, gouda or pepper jack.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in short intervals until warmed through.
Nutrition
| Calories: 423 kcal
| Carbohydrates: 23.7 g
| Protein: 22.4 g
| Fat: 26.4 g
