Whip up a quick and savory breakfast with this easy bread bowl recipe. Filled with eggs, sausage, cheese and fresh vegetables, it not only smells good but tastes delicious and makes for a colorful presentation!
YIELD: 6 SERVINGS • COOK TIME: 50 MINUTES
6 breakfast sausages
4 eggs
4 oz (113 g) cheddar cheese, shredded
1 small onion, diced
4 oz (113 g) multicolored bell peppers, diced
2 oz (57 g) sliced mushrooms
Salt and pepper, as desired
12” (30-cm) sourdough bread roll
8 slices provolone cheese
Configure your grill for indirect cooking. Preheat to 350°F (177°C). Oil a piece of foil.
Oil the cooking grate. Place the breakfast sausages on the grill and cook for 3 to 4 minutes with the lid on. Remove the lid, flip the sausages and cook with the lid on for an additional 3 to 4 minutes, or to an internal temperature of 160°F (70°C).
Crack the eggs into a bowl and beat until fluffy. Add the cheddar, onion, peppers, mushrooms, salt and pepper and stir the mixture to combine.
Cut the top out of the bread roll and hollow the center out until the walls are 2 inches (5 cm) thick. Place the provolone slices on the bottom and sides of the bread bowl. Pour the egg mixture into the bread bowl. Evenly space and place the cooked sausage into the egg batter, leaning on the bread wall around the loaf. Place the bread on the oiled side of foil and set it on the cool side of the grill. Using indirect heat, bake for 45 minutes or until the eggs are set. Remove from the grill, slice into wedges and serve.