Italian Breakfast Bowl
I’m not sure which moment was stranger: rushing to finish making this Italian Breakfast Bowl before the power to our old oven was cut, or sharing a slice of the finished product with the plumber who came to install our new one.
Yes, I shared my blog recipe leftovers with our plumber. He ate his serving on the spot, then asked me to print the recipe for his wife.
Also, did you know that plumbers install new gaslines? It’s one of the many fun facts I’ve learned since becoming a new-ish homeowner.
I can’t say for certain that every home service provider will be as smitten with this Italian breakfast bowl as our guy was, but he did give us an extremely reasonable price. Related?
I should make sure I’m testing blog recipes when the electrician comes to install our new light fixture next week, just in case.
The Italian Breakfast Bowl Cast of Characters
A gooey, cheesy omelet baked inside a hollowed-out loaf of sourdough bread, this Italian breakfast bowl combines all the best of the breakfast gang: juicy sausage, fluffy eggs, melty cheese, and toasty carbs.
This recipe begins with your favorite breakfast scramble—I went for a crowd-pleasing combo of mozzarella, basil, bell peppers, and sweet Italian sausage. Next, hollow out a loaf of good-quality bread, then scoop the scramble inside. Sprinkle more cheese goes on top (because, why would we not?), then the slide whole shebang into the oven until the cheese is melted and the bread is golden.
Hello, all-in-one breakfast sensation.
I realize that toast and scrambled eggs are not an original combination, but the way the two are elevated and transformed when baked together surprised and delighted me. The exterior of the breakfast bowl is lightly toasty, the interior cheesy, rich, and satisfying, and the overall result so enjoyable, I made myself a mini-version of this recipe later in the week for lunch.
This Italian breakfast bowl is ideal for brunch entertaining, because it combines two dishes into one. Also, if you enjoy the occasional breakfast-for-dinner (I am still trying to convince Ben who, for reasons I cannot fathom, does not welcome eggs after 11 a.m.), this recipe is easy enough and healthy enough to serve for a worthy weeknight meal.
How to Store and Reheat
- To Store. This breakfast bowl recipe is best enjoyed the day its made but will last in the refrigerator for 1 or 2 days more.
- To Reheat. Reheat gently in a toaster or conventional oven until hot.
What to Serve with Italian Breakfast Bowl
- Bacon. Serve this bowl with a side of Baked Bacon for a breakfast everyone will love.
- Smoothie. Any of these healthy breakfast smoothies would be delicious and healthy served with this bowl.
- Potatoes. Crockpot Breakfast Potatoes are a great side if you’re serving this bowl for a crowd.
Cheesy Italian Breakfast Bowl
- 1 large round loaf of sourdough bread
- 2 teaspoons olive oil, divided - plus 2 tablespoons
- 1/2 teaspoon kosher salt - divided
- 1/2 teaspoon black pepper - divided
- 6 large eggs
- 8 ounces sweet Italian turkey sausage
- 1 small red onion - thinly sliced
- 1 red bell pepper - thinly sliced
- 1/4 cup chopped fresh basil
- 4 ounces grated part-skim mozzarella cheese
- 1/4 cup grated Parmesan
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. Set aside.
- With a serrated knife, cut the "lid" off the top of the bread. Gently tear out the insides of the loaf, leaving the loaf 3/4-inch around all sides to create a shell. Place the loaf on the prepared baking sheet, drizzle the inside with 2 teaspoons olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake until lightly crispy, about 10 minutes. Place on a wire rack to cool while you prepare the eggs. Preheat the oven broiler.
- In a medium bowl, thoroughly whisk together the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Be sure the eggs are completely beaten and slightly foamy. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Remove the sausage from its casing, then crumble it into the skillet, breaking it up and cooking on all sides, until golden brown. With a slotted spoon, remove the sausage to a paper towel-lined plate. With an additional paper towel, carefully wipe the skillet clean.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium high. Once hot, add the onion and red peppers. Cook, stirring occasionally, until softened, about 6 minutes. Reduce the heat to medium, then stir in the basil and sausage. Carefully pour in the eggs and 2/3 of the mozzarella. Cook, stirring gently, until the eggs are just beginning to set, 1-2 minutes. (They will continue to cook a bit in the oven).
- Return the bread bowl to the baking sheet. Fill with the egg mixture, then sprinkle the top with the Parmesan and the remaining mozzarella. Place in the oven and broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. Watch carefully so that the bread does not burn. Transfer to a cutting board and let rest for 2 minutes. Slice into wedges and enjoy warm.
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