Wow the morning crowd with a cleverly delicious way to get savory bacon, hot cooked egg and toast in every bite.

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Recipe Summary

prep:
15 mins
additional:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F.

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  • Cut tops off rolls; set aside. Make 1-inch-deep indentation in center 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.

Serving Suggestion:

Serve with your favorite 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.

Nutrition Facts

285 calories; protein 16.4g 33% DV; carbohydrates 18g 6% DV; fat 16.3g 25% DV; cholesterol 217.6mg 73% DV; sodium 808.8mg 32% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2015
This dish makes a beautiful presentation. I would recommend making sure the indentation is large enough to contain the egg and I would be generous with the cheese as it tends to get lost with the other ingredients. I used American cheese which was very good but I would increase the amount the next time. Read More
(12)

Most helpful critical review

Rating: 3 stars
07/05/2015
Had problem with egg setting. The next time I scrambled the eggs and had no problem Read More
(6)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/03/2015
This dish makes a beautiful presentation. I would recommend making sure the indentation is large enough to contain the egg and I would be generous with the cheese as it tends to get lost with the other ingredients. I used American cheese which was very good but I would increase the amount the next time. Read More
(12)
Rating: 3 stars
07/05/2015
Had problem with egg setting. The next time I scrambled the eggs and had no problem Read More
(6)
Rating: 2 stars
06/06/2015
The flavor was good but who can fit all the ingredients into a 3-1/2" roll? The egg white ran all over the edge onto the baking sheet and was just a mess. Hubby ended up digging the contents from the center of the roll and eating with a fork and spoon. Will be deleting the recipe from my "recipe box" on this site. Read More
(4)
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Rating: 5 stars
08/14/2015
A real crowd pleaser. Next time I will get slightly bigger rolls and/or smaller eggs; it was a bit of a challenge to get the whole egg to sit nicely in the roll on top of bacon and cheese. Perhaps putting the egg in the roll first and then adding the bacon and cheese halfway through cooking might help. Crusty rolls need a sharp serrated type steak knife. I'll be making it again! Read More
(2)
Rating: 1 stars
06/03/2015
Did not turn out. Took forever to cook the egg. Read More
(1)
Rating: 3 stars
09/17/2019
As a non-foodstylist I would say my photo turned out pretty fair. I used hamburger buns from the bakery. If I made again I would use a sweeter roll maybe Hawaiian. Be sure to make a hole bigger than 1 inch I just ripped out some of the bun insides and that seemed to work but was a balancing act on the way into the oven. I baked for 25 mins and then 5 mins more for the bun tops but the bottoms burned a little and the egg yolk started to set. 15-20 minutes and then 5 more mins with the bun tops would be better. Read More
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Rating: 3 stars
02/28/2017
The concept sounds delicious the execution is a different story. I used Kaiser rolls and even so the ingredients were a tight fit and the egg just didn't cook right. Read More