Entrée

Cheesy Egg-in-a-Bowl

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prep time

15 min

total time

40 min

makes

6 servings, 1 filled roll (150 g) each

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photo by:

kraft

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What You Need

6 dinner rolls (3-1/2 inch)

12 slices cooked bacon, divided

125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 6 slices

6 eggs

1 Tbsp. chopped fresh chives

Make It

HEAT oven to 375ºF.

CUT tops off rolls; set aside. Make 1-inch-deep indentation in centre of bottom half of each roll.

CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with Velveeta. Crack egg over Velveeta in each bowl; place on baking sheet.

BAKE 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.

SPRINKLE eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.

kraft kitchens tips

From the Eggsperts at Egg Farmers of Canada

Hard-cooked eggs can be stored in the fridge for up to one week. Cook a dozen on a Sunday night. Enjoy them as snacks during the week, or take them to work with some salad greens for an incredible protein-packed lunch!

Serving Suggestion

Serve with your favourite fresh fruit to round out the meal.

Variation

Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick bread slices for the rolls.