Italian Breakfast Bread Bowls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup chopped pancetta (or bacon)
• 4 crusty hard rolls (4 inch wide)
• 1/2 cup finely chopped fresh mushrooms (or vegetables of your choice)
• 4 eggs (scrambled)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded fontina cheese (or your choice of cheese)

Recipe

• 1 preheat oven to 350°. in a small skillet, cook pancetta over medium heat until browned, stirring occasionally. remove with a slotted spoon; drain on paper towels.
• 2 meanwhile, cut a thin slice off top of each roll. 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.
• 3 add mushrooms (or vegetables of choice) and pancetta to bread shells. scramble the eggs and pour equal amounts into each roll; sprinkle eggs with salt and pepper. sprinkle with cheese. bake 18-22 minutes or until egg mixture is firm/not jiggly.