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Savory Breakfast Brisket Bread Bowls with Cheesy Egg Surprise
Indulge in these savory brisket bread bowls filled with cheesy eggs for a breakfast win. Perfectly comforting and irresistibly delicious!
Start your morning with an unforgettable breakfast that combines the savory richness of slow-cooked brisket with the creamy delight of cheesy eggs, all nestled in a warm, crusty bread bowl. This indulgent creation is a feast for the senses, offering a perfect blend of textures and flavors that make waking up a true pleasure. Imagine the tender, flavorful brisket mingling with gooey, melted cheese and perfectly cooked eggs, all wrapped in the comforting embrace of freshly baked bread.
These Savory Breakfast Brisket Bread Bowls are not just a meal; they're an experience. Ideal for brunch gatherings or a special weekend treat, this dish brings together the best of breakfast's indulgent elements - meat, cheese, and carbs - in one delightful package. Easy to prepare yet impressive to serve, these bread bowls are a testament to the art of comfort food, showcasing how simple ingredients can transform into something truly extraordinary.
Recipe Overview
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings
4
Calories
650 kcal
per serving
Cuisine
Mediterranean
Indulge in these savory brisket bread bowls filled with cheesy eggs for a breakfast win. Perfectly comforting and irresistibly delicious!
Ingredients
- • beef brisket: 1 pound, trimmed
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • garlic powder: 1 teaspoon
- • olive oil: 2 tablespoons
- • crusty bread rolls: 4 large
- • eggs: 4
- • heavy cream: 1/4 cup
- • sharp cheddar cheese: 1 cup, shredded
- • chives: 2 tablespoons, chopped
- • butter: 2 tablespoons
Instructions
- 1 Preheat your oven to 275°F (135°C).
- 2 Season the brisket with salt, black pepper, smoked paprika, and garlic powder. Heat olive oil in a heavy skillet over medium-high heat, and sear the brisket on all sides until browned, about 5 minutes per side.
- 3 Transfer the seared brisket to a baking dish, cover with foil, and slow-cook in the oven for 2 hours or until tender.
- 4 Meanwhile, slice the tops off the bread rolls and hollow out the centers, leaving a thick enough wall to hold the filling. Set aside.
- 5 In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the shredded cheddar cheese and chopped chives.
- 6 Once the brisket is cooked and cooled slightly, shred it using two forks. Divide the brisket among the hollowed-out bread bowls.
- 7 Pour the egg mixture over the brisket in each bread bowl, allowing it to soak into the brisket.
- 8 Melt butter in a skillet over medium heat and place the filled bread bowls in the skillet. Cover and cook until the eggs are just set and the cheese is melted, about 5-7 minutes.
- 9 Serve the brisket bread bowls warm, garnished with additional chives if desired.
Serving Suggestions
- • These Savory Breakfast Brisket Bread Bowls pair perfectly with a fresh fruit salad or a simple green side salad to balance the richness of the dish. For a complete breakfast experience, serve with freshly brewed coffee or a chilled glass of orange juice. Consider offering a side of crispy bacon or sausage links for those who crave even more savory indulgence. The bread bowls also pair well with a light sparkling wine or mimosa for a festive brunch occasion.
Storage Tips
To store leftovers, allow the bread bowls to cool completely, then wrap each bowl tightly in plastic wrap and refrigerate for up to 2 days. To reheat, remove the plastic wrap and place the bowls on a baking sheet in a preheated oven at 300°F (150°C) for 15-20 minutes until warmed through. Avoid microwaving, as it can make the bread soggy.
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