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Home Collections 15 Minute Meals

No Washing Up Ham, Egg & Cheese Bread Bowls

By:Nagi
Published:12 Sep '14Updated:29 Dec '18
362 Comments
Recipe v Video v

The only thing I hate more than a sink full of dirty dishes is WASHING a sink full of dirty dishes. So this “No Washing Up Ham, Egg & Cheese Bread Bowl” post is dedicated to everyone who hates doing the dishes as much as I do! 

No Washing Up Ham, Egg & Cheese Bread Bowls, lifting lid showing cheesy inside

“Perfect for feeding an army. You can make ahead, eat it with your hands and I swear, there is not a single dish or pan or utensil to be washed!”

In my next life, I hope to be reborn with slim hands and long, elegant fingers instead of pudgy, midget hands. My friends call me “Baby Hands”. Truly! I do everything I can to avoid “hand shots”, but sometimes it just has to be done.

Enough about my Baby Hands, let’s put the focus back on the food. If I wrote this post like my other posts, it would go on for pages as I ranted on and on about why I think these No Washing Up Ham, Egg & Cheese Bread Bowls are so nifty. So I’m going to do both of us a favour and simply list out the pros and cons!

No Washing Up Ham Egg Cheese Bread Bowls recipetineats.com

PROS

1. NO WASHING UP – no pots, no pans, no baking tray, no cutting board, no bowls. These are baked wrapped in foil which you need to do otherwise the bread roll burns before the egg cooks. The only kitchen equipment you’ll use is a knife to cut the top off the rolls. If you’re as lazy as me, you’ll just run a dishcloth along the blade and put it right back in the knife rack!

2. FAST TO MAKE – it will take you all of 4 minutes to assemble 4 to pop into the oven. Possibly 3 minutes. And if you like your yolks really runny like I do, these will be out of the oven in 10 minutes.

3. EAT WITH YOUR HANDS – just like a burger!

4. FEED A CROWD – FAST. You can make loads of No Washing Up Ham, Egg & Cheese Bread Bowls in one go – as many as you can fit in your oven!

5. MAKE AHEAD. Yes, you really can! The only thing is to make sure the bread bowls are properly lined with ham to stop the egg from seeping through to the bread. Just assemble completely and wrap with foil, then leave them in the fridge until you need them. Then pop them in the oven!

6. VERSATILE. Get creative! These are pretty boring – just ham, eggs and cheese. Fill it with whatever you want! The only thing to ensure is that you line the bread with ham so the egg doesn’t soak straight into the bread. I tried making these with bacon once but because it is thicker and not as pliable (especially after you fry it), you can’t mould it into the bowl as well so I struggled to make enough space for even an egg, let alone anything else.7. BUDGET. Ham is cheaper than bacon. And you don’t need to use any fancy bread for this. Just ordinary bread rolls. Even stale is fine. Once stuffed and baked, you won’t be able to tell if they are fresh or stale bread.
8. FOOD ON THE GO. Because you can eat this with your hands, it’s great for on the go! I was munching on this while wandering around packing up the props after taking the photo!

9. GREAT FOR A CAMP OUT. Can you imagine how great this would be cooked over a campfire?? Just place it on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!

10. ONLY 339 CALORIES PER SERVING. Believe it. It’s only 1 bread roll, 1 egg, 1 small slice of ham and 2 tbsp of cheese. Actually, I just realised it’s less than 339 calories because I didn’t factor in that the centre of the bread roll is removed.

11. SO, SO TASTY. Why I haven’t put this as #1 is beyond me!

“This is a great way to use up bread rolls that are slightly stale. Once stuffed and baked, no one would ever be able to tell whether the rolls are fresh or not!”

CONS

1. Eerm….no greens? Though I DID add a sprinkle of parsley on the No Washing Up Ham, Egg & Cheese Bread Bowls. Isn’t that enough?

OK, so perhaps I’m being completely pig-headed by not coming up with more cons. I am the excitable type and can get blindsided. So if you’re the sensible type and can think of more “cons”, leave a comment below and I’ll update the list!

Closeup of No Washing Up Ham, Egg & Cheese Bread Bowls with lifted lid, and process photos

Aren’t my wrapping skills shocking? You should see the presents I wrap! Well, you won’t, because I won’t ever be showing you!

Don’t toss the bread you scoop out! Save it to make croutons or breadcrumbs. Or how about this Chicken and Spinach Bread Bake or this Creamy Bacon, Chicken and Broccoli Bread Bake?

Love to hear what you think, or any other suggestions you might have for other fillings! Just leave a comment below and I’ll be sure to respond :). – Nagi x

MORE BREAKFAST EGG RECIPES

  • Omelette

  • Frittata – the classic done right!

  • Shakshouka – baked eggs made exotic

  • Healthy Egg Muffins

  • No Washing Up Ham Egg Cheese Pockets

  • Bacon and Egg Muffins

  • Copycat MACCERS Sausage and Egg McMuffin

 

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No Washing Up Ham, Egg & Cheese Bread Bowls

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Breakfast, Brunch
4.80 from 85 votes
Servings4
Tap or hover to scale
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A great "no washing up" breakfast idea that's perfect for feeding a crowd because you can make ahead and cook a lot at the same time. Recipe video below!

Ingredients

  • 4 bread rolls (soft or crusty)
  • 4 small slices of ham , or 2 big ones cut in half
  • 4 eggs , at room temperature
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp fresh parsley , finely chopped (optional)

Instructions

  • Preheat oven to 180C/350F.
  • Cut the tops off the bread rolls.
  • Scoop out the centre and reserve (see notes for ideas to use). To be neat, use a small knife to cut a round outline before scooping out the centre.
  • Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
  • Crack in an egg.
  • Top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
  • Put the top back on each roll. Wrap with foil and place in oven to bake for ~15 to 25 minutes. Take a peek at 20 minutes to check them. 20 minutes = runny yolks. 25 minutes + = just cooked yolks. (See notes for more information)
  • Remove from oven, unwrap and serve immediately.

Recipe Notes:

1. You need to use lunch-size bread rolls for this, not small dinner rolls as they are too small.
2. You can add whatever fillings you want. Just be sure to line the bread with ham otherwise the egg will soak into the bread.
3. I have tried this with bacon before but because it is less pliable than ham, I found that it didn't work as well because I couldn't mould it into the bread bowl very well which left less room for the egg. It might work better with bacon using a large bread roll.
4. SAVE THE BREAD you scoop out! Use them to make breadcrumbs or croutons. Or how about this Creamy Chicken Bacon and Broccoli Bread Bake or Chicken and Spinach Strata?
5. MAKE AHEAD: Use round thin slices of ham like what I use that fit into the bread bowl so it lines it neatly, then add egg and cheese and refrigerate until required and bake per recipe. It doesn't work as well using shaved slices of ham because the ham doesn't form a seal in the bread bowl.
6. I've had a few readers say that it took longer to cook for the egg to set. The cooking time will be impacted by the following:
a) Your oven. Mine is a fan forced oven which cooks food faster than normal ovens.
b) How many you are making - the more you are making, the longer it will take.
c) How thick the bread bowl walls are. The thicker the wall, the longer it will take for the heat to get to the centre of the bread to cook the egg. I made mine quite thin - about 1cm/1/3".
d) The type of bread you are using. A dense bread like a sourdough will take longer. I used soft standard bread rolls.
e) Whether the eggs are at room temperature or are cold, straight out of the fridge.

Nutrition Information:

Serving: 194gCalories: 415cal (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT 

No Washing Up Ham, Egg and Cheese Bowls recipe video!

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362 Comments

  1. Beverly says

    September 19, 2014 at 12:03 am

    I’m wondering if anyone has tried these with almost cooked scrambled eggs? My kids would eat these better without the runny yoke. I’m thinking freezing them would be possible then. Of course, it couldn’t be called a “no-dish” meal:)

    Reply
    • Laurie says

      November 11, 2014 at 12:49 pm

      4 stars
      I make a similar breakfast bowl with a tube of croissant dough wrapped in small pyrex bowls. The dough is in the bottom and half folds over the top when filled. I pre-cook all the ingredients lightly and assemble. They can be frozen or just prepped the day before. Since they are pre-cooked they freeze easily but are always better fresh in my opinion. I use eggs, bacon or sausage, shredded cheese, garlic powder, and sometimes baby spinach leaves. Bake at 350F till brown. The household begs for them!!

      Reply
      • Nagi | RecipeTin says

        November 11, 2014 at 8:59 pm

        now that’s just showing off, so much better than this one! And with bacon as well?? Jeez, you’ve totally outdone me!

        Reply
    • Nagi | RecipeTin says

      September 20, 2014 at 7:19 am

      Hi Bev, I’ve never made them with scrambled eggs but they certainly could be and yes, then you could freeze them then just pop them in the oven to heat up! I think that convenience is worth dirtying a pan for! 🙂

      Reply
  2. Kathleen@hapanom says

    September 17, 2014 at 8:47 am

    I made these this past weekend and they were so delicious – I think this is my husband and I’s new favorite breakfast 😉 Not only were they super tasty, but absolutely no clean-up! Love!

    Reply
    • Nagi | RecipeTin says

      September 17, 2014 at 12:16 pm

      Hey Kathleen, so glad hubby approved!! It’s crazy easy, isn’t it?

      Reply
  3. Kelly @ Trial and Eater says

    September 17, 2014 at 5:13 am

    I’m with you on the dishes! This is so genius and and I love it – must try immediately!

    Reply
    • Nagi | RecipeTin says

      September 17, 2014 at 6:42 am

      Thanks Kelly! Hope you enjoy them!

      Reply
  4. Anette says

    September 16, 2014 at 4:48 am

    The only slight con is I have to go out and buy the ingredients. I can way live with that! These look delish!

    Reply
    • Jim says

      December 8, 2014 at 7:42 pm

      That’s what kids are for…send them*

      (*This assumes that a) the child(ren) are old enough to be sent out on such errands and b) you are within easy walking distance of a supermarket. I have 3 within a 10 minute walk)

      Reply
      • Nagi | RecipeTin says

        December 9, 2014 at 1:09 pm

        Ha ha!! So true!! Love that you put the kids to work! I had to earn my pocket money from when I was 5!!!

        Reply
    • Nagi | RecipeTin says

      September 16, 2014 at 7:44 am

      Ha! That’s so true Anette – that should be the first con I should have listed!!

      Reply
  5. Nicky @ Kitchen Sanctuary says

    September 15, 2014 at 3:18 am

    My kids will love this for breakfast. Can’t wait to make it! Pinned!!

    Reply
    • Nagi | RecipeTin says

      September 15, 2014 at 6:51 am

      Thanks Nicky! Hope your kids do love this 🙂

      Reply
  6. Valerie says

    September 13, 2014 at 3:11 pm

    I wonder how these would freeze after baking? Would make a great on the go breakfast if you could pop it in the toaster oven to thaw and reheat. Has anyone tried it?

    Reply
    • Nagi | RecipeTin says

      September 13, 2014 at 3:24 pm

      Hi Valerie – they can’t be frozen unfortunately. The egg will go horribly rubbery. But you could assemble it and freeze it before baking but just leave out the egg, then crack in the egg just before putting in the oven to thaw and cook the egg. Hope that helps!

      Reply
      • Kate says

        October 13, 2014 at 3:11 am

        5 stars
        How come you can’t frezze them, because I see cooked eggs in the freezer in the store on pancakes, & English muffins.

        Reply
        • Nagi | RecipeTin says

          October 13, 2014 at 7:25 am

          Hi Kate! I find that the egg whites of whole cooked eggs become rather rubbery if frozen. The yolk is ok though. I don’t know of any frozen products in Australia with cooked eggs in them so unfortunately I can’t shed any light on that! But perhaps they do something to the eggs before freezing them because I have tested freezing a fried egg and the egg white was really not very nice. 🙂

          Reply
          • Ashley says

            October 22, 2014 at 11:51 am

            Maybe if the egg center was scrambled it would be freezable…
            I can’t to try this recipe. It looks great for the whole family 🙂

          • Nagi | RecipeTin says

            October 22, 2014 at 12:36 pm

            Hi Ashley, yes it is a great one for the whole family! And yes you are bang on, if the egg centre is scrambled then it will freeze fine!

  7. Kathleen says

    September 13, 2014 at 10:50 am

    Pure genius! I love this idea! And yes, parsley counts as greens! I’m totally making this for breakfast tomorrow!

    Reply
  8. lyubomira says

    September 13, 2014 at 7:38 am

    5 stars
    This is mouthwatering! Such a cool idea!

    Reply
  9. Farah @ The Cooking Jar says

    September 13, 2014 at 4:58 am

    5 stars
    Love that shot. Lifting the lid with all the cheese strings galore. These bowls are so so so very cute. I need one or two of these in my life now! Great idea, Nagi!

    Reply
    • Nagi | RecipeTin says

      September 13, 2014 at 7:09 am

      Thanks Farah!! I could do with one or two of these anytime!

      Reply
  10. Immaculate says

    September 13, 2014 at 1:53 am

    5 stars
    OMG…Nagi, I ain’t even looking at your hands … the main attraction is the bread bowl -it is such a great idea for my son’s sleepover. The kids would totally dig this.

    Reply
    • Nagi | RecipeTin says

      September 13, 2014 at 7:09 am

      YES it is totally one for the kids!! So glad you didn’t notice my hands….;)

      Reply
  11. Kathy Haslam says

    September 12, 2014 at 11:12 pm

    5 stars
    Those are brilliant! Re greens, why not add a couple of arugula or baby spinach leaves.

    Reply
    • Nagi | RecipeTin says

      September 13, 2014 at 7:09 am

      Kathy, that’s exactly the kind of sensible suggestion I needed!!

      Reply
  12. KristenD says

    September 12, 2014 at 11:06 pm

    This is genius! I can’t wait to try!

    Reply
    • Nagi | RecipeTin says

      September 13, 2014 at 7:10 am

      Thanks Kristen! The kid’s (and R) with love it, promise! 🙂

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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