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.

Cheesy Italian Breakfast Bowls. A fluffy cheese, turkey sausage, and bell pepper omelet, baked inside a loaf of sourdough bread. GENIUS brunch idea! So easy and delicious. @wellplated

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.

Baked Italian Breakfast Bowls. Perfect brunch recipe! @wellplated

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.

Italian Egg and Cheese Breakfast Bowl: A fluffy cheese and turkey sausage omelet, baked inside a loaf of sourdough bread. DELICIOUS, healthy, and perfect for brunch entertaining! @wellplated

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.

Cheesy Italian Breakfast Bowl: a gooey, fluffy omelet, baked inside a loaf of sourdough bread. Delicious and easy! @wellplated

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

Baked Omelet Breakfast Bowls. GENIUS! A cheesy Italian sausage scramble, baked inside a loaf of sourdough bread. @wellplated

 

Cheesy Italian Breakfast Bowl

A cheesy omelet with Italian sausage, peppers, and onion, baked inside a sourdough bread bowl. Perfect for brunch or a weeknight dinner!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 -6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This breakfast bowl recipe is best enjoyed the day its made but will last in the refrigerator for 1 or 2 days more. Reheat gently in a toaster or conventional oven.

Nutrition

Serving: 1(of 6), Calories: 350kcal, Carbohydrates: 24g, Protein: 15g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 200mg, Sodium: 339mg, Potassium: 0mg, Fiber: 2g, Sugar: 3g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Course: Breakfast
Cuisine: American, Italian
All text and images ©Erin Clarke / Well Plated
DID YOU TRY THIS RECIPE?I want to see! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!