Cheesy Egg-in-a-Bowl

By ernie70

Ingredients

• 6 dinner rolls (3-1/2 inch)
• 12 slices cooked bacon, divided
• 125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 6 slices
• 6 eggs
• 1 Tbsp. chopped fresh chives make it

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

HEAT oven to 375ºF. (325 F if using toaster oven)

CUT tops off rolls; set aside. Make 1-inch-deep indentation in centre 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.

kraft kitchens tips
From the Eggsperts at Egg Farmers of Canada
Hard-cooked eggs can be stored in the fridge for up to one week. Cook a dozen on a Sunday night. Enjoy them as snacks during the week, or take them to work with some salad greens for an incredible protein-packed lunch!
Serving Suggestion
Serve with your favourite 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.