Individual Mediterranean Egg Bakes

Brunch is served…in a delicious edible bowl!

Serves: 8Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 8 (4”) crusty rolls like ciabatta or telera
  • 12 large eggs
  • 1⁄4 cup Half & Half
  • 1 package (10 oz.) frozen spinach, thawed and squeezed dry
  • 2⁄3 cup roasted red pepper strips, drained and patted dry
  • 1⁄2 cup crumbled feta cheese
  • 1⁄4 cup chopped herbs like dill, parsley or oregano
  • 1 teaspoon coarse salt
  • 1⁄2 teaspoon ground black pepper


  • Heat oven 375°F.
  • Carefully cut around each roll, not cutting through the bottom and leaving a ½” around the edge. Remove center of the bread to make a bread bowl; place on a rimmed baking sheet. Centers can be discarded or used for another purpose.
  • In a large bowl beat together eggs and half & half. Add spinach, red peppers, cheese, herbs, salt and pepper.
  • Divide mixture evenly between bread bowls.
  • Bake 25-30 minutes until eggs are set.
  • Refrigerate leftovers.