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Grilled Candied Bacon and Egg Bread Bowl Recipe

Candied bacon and egg breakfast bread bowls

Take bacon and eggs over the top by firing up the grill for these delicious breakfast bread bowls.

If bacon were a vegetable then there’d be a whole lot fewer “clean your plate” fights with kids at the dinner table.

Long before it was popping up in everything from fancy schmancy mac ‘n’ cheese to gourmet chocolates, this magical meat was mostly known as part of  the holy trinity of breakfast foods: bacon, eggs, and toast.

With that in mind, it was with great pleasure that I recently followed a link to a unique grilled twist on the classic breakfast plate. In this Youtube video, Free to Cook fires up a breakfast bread bowl stuffed with eggs, cheese, chorizo, and spinach. Once cooked, it is the perfect all-in-one breakfast for home cooks, campers, and tailgaters.

From the “why didn’t I think of that?” file, I decided to put my own twist on Free to Cook’s video recipe. Here is a grilled breakfast recipe that any bacon fan will love: the candied bacon, egg, and cheese bread bowl!

Grilled Candied Bacon and Egg Bread Bowls Recipe


Candied bacon and egg breakfast bread bowl
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.9 from 19 votes
Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl.

Serve with: s Bloody Mary, a mimosa, or freshly squeezed orange juice.


Course:
Breakfast
,
Brunch
,
Lunch
,
Main Course
Cuisine:
American

Makes:

Servings: 4 servings

Takes:

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 4 small unsliced Kaiser rolls or other crusty rolls (approximately 4 inches (10.2 cm) in diameter)
  • 4 slices thick cut bacon
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons brown sugar
  • 1/4 cup shredded mozzarella cheese
  • 4 eggs
  •  Morton Coarse Kosher Salt 
  • Olive oil and chopped fresh parsley for garnish (optional)
Notes:
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Instructions

  • Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 350°F (176.7°C). On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 350°F (176.7°C) on the indirect side.
  • Prep. As the grill pre-heats, slice off the tops of the rolls. Scoop out the soft interior of each roll to create a cavity, leaving approximately 1/2 inch (1.3 cm) of bread on the sides and bottom.
    Hollowed out bread bowl
  • Cook. Place bacon on a wire cool rack and brush with maple syrup or honey. Sprinkle the bacon with brown sugar. Place the wire rack on the cool side of the grill, cover the grill, and allow the bacon to cook for approximately 15 minutes until the bacon is cooked but not yet crisp. Remove the wire rack from the grill and allow the bacon to cool before handling.
    Brown sugar topped bacon on the grill
  • To assemble the candied bacon and egg bread bowls, add 1 tablespoon grated cheese to the bottom of each bread bowl’s cavity. Wrap a slice of bacon along the interior edge of the bread bowl cavity. Crack each egg into a small bowl then gently pour the egg into the center of the bacon ring until the cavity is full. Discard any of the egg white that does not fit in the bacon lined bread bowl. Sprinkle the eggs with salt and pepper.
    Candied bacon and cheese stuffed bread bowl
  • If using a charcoal grill, add 1 to 2 chunks of your favorite smoking wood for maximum smoke flavor. Place the filled bread bowls on the cool side of the grill, cover the grill, and allow them to cook until the eggs are fully set, 20 to 25 minutes.
    Breakfast bread bowl on the grill
  • Serve. Remove the candied bacon and egg bread bowls from the grill and plate. Drizzle with olive oil, top with freshly chopped parsley (if using), and serve hot.
    Candied bacon and egg breakfast bread bowls

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Published On: 9/5/2017 Last Modified: 10/27/2021

  • Clint Cantwell - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

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