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Easy Eggs Baked in Ciabatta for Breakfast

By Kelsey Banfield |

Baked Bread

We love eggs in the morning and sometimes I go to the trouble to bake them in individual bread bowls. Other times I don’t. Instead, I slice a loaf of fresh bread down the middle and bake the eggs in the entire thing. This way we can each cut slices of the bread to take with us as we go our separate ways. Sometimes I add lots of fresh chopped vegetables for flavor. Or, I’ll add bits of crumbled bacon from last nights dinner. Here are my favorite ways to make a simple egg baked breakfast bread, try it for breakfast tomorrow!

Easy Eggs Baked in Ciabatta for Breakfast

adapted from Giada de Laurentiis

1 large loaf ciabatta

2 tablespoons olive oil

3 eggs

¼ cup grated Parmesan

1 pinch kosher salt

1 cup 1% milk

1. Preheat the oven to 350F.

2. Slice 1/2 –inch off the top of the ciabatta and hollow out the bread with your fingers. Break the top of the bread into large chunks, and keep the bread from the inside and break it up into similarly sized chunks.

3. Brush the inside of the loaf with the olive oil and place the bread on a baking sheet and bake for ten minutes.

4. In a large bowl whisk the eggs, cheese, salt and milk. Add in the bread chunks and stir until just coated. Pour the egg mixture into the toasted bread and baked for about 35 to 40 minutes, or until the eggs are baked and lightly toasted on top.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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