Bread bowls made in a large muffin tin with cheese, egg, and bacon cooked right inside.


Recipe Summary

35 mins
20 mins
1 hr 35 mins
2 hrs 30 mins
6 servings


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


Instructions Checklist
  • Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.

  • Spray a large bowl with cooking spray.

  • Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.

  • Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.

  • Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.

  • Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.

  • Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.

Cook's Notes:

If, after placing dough in the muffin tin you have extra, you can roll it into a small loaf or into small roll shapes and likewise allow to rise.

You can bake the bacon in the oven instead of cooking it in a skillet.

The eggs will be slightly overdone over-medium eggs when baked for 18 minutes. If you prefer well done eggs, add an additional 3 to 5 minutes of baking time. If you prefer less done eggs, you may prefer to bake the muffins for about 5 minutes before adding the eggs.

Nutrition Facts

447 calories; protein 18.5g; carbohydrates 52.2g; fat 17.9g; cholesterol 247.3mg; sodium 766.7mg. Full Nutrition