Mornings just got better with these Bacon Egg and Cheese Breakfast Bread Bowls! Fully loaded with all the good stuff like California Avocados, tomato and green onions, these bad boys will fill you up!
Just yesterday there was a black crow (the size of a cocker spaniel) in. my. house.
My oldest two kids were away at their friend’s house, and my younger two were mere moments away from napping on my bed while watching a show. I was in my office (towards the front of the house), getting some work done when I heard some noise in the kitchen. I thought it must have been one of my daughters getting a drink and thought nothing of it.
A couple minutes later my daughter comes running into my office and says, “Mom! There is a huge bird in the house!”
This is coming from my 4 year old, who is known for having a wild imagination, so I giggle and say, “Oh really? How big is it?” (totally thinking she’s playing around…)
And then I hear a loud THUD coming from the living room and I rush out of my office in time to see… a HUGE bird!
Since it’s summer time and the weather here is warming up in the evenings (and because we don’t have A/C) I keep the back screen door open to let a nice breeze in the house in the mornings. Well, apparently the screen door got left open and this crow invited himself in.
I threw my girls back into my bedroom and closed the door, telling them to stay put.
The crow stood between me and the back door. He walked back and forth on my carpet, expanding his enormous wings and jumping up and down on the couch. Eyeballing me.
Where the heck was my broom!?
In the backyard.
The crow turned is back to me and flew to the corner window, trying desperately to get out of the house. I took a chance and ran threw the back door, pushing it all the way open. I stood there, about 4 feet from the door waiting for the bird to fly out, then I realized that it would fly right into me if I stayed there. So I ran back into the house and down the hallway, arms flailing, in case he tried to peck my head or something.
I couldn’t make this stuff up.
Luckily, the crow flew out of the door without causing much damage… just a racing heart and a new passion for making sure the screen door is shut.
Let’s talk about breakfast… shall we?
I love being able to make a delicious breakfast for my family. These bread bowls are an easy weekend breakfast, but can also be refrigerated and sealed up for a quick, grab-and-go, weekday breakfast.
This is a large batch of breakfast bowls (it makes 10), and 1 is pretty filling. So with the leftovers I wrapped them individually in plastic wrap and put them in the fridge for my husband to grab on his way to work. He LOVED that. Usually he just grabs a banana and granola bar for breakfast, so he really enjoyed getting a hearty breakfast each morning.
I loaded these with crisp bacon, cheese, green onions, California Avocados, diced tomato and fluffy scrambled eggs. You can top them with even more cheese and a little sour cream for the ultimate breakfast bowl!
Just the other day I was in the produce section and a gentleman asked me how to know if an avocado is ripe or not? First of all… I was beyond excited to answer him (seeing as I’m an ambassador for California Avocados), so I picked up an avocado and showed him how to place it in your palm and give it a gentle squeeze. A ripe, ready to eat avocado, will yield to gentle pressure. I also mentioned that he should look for “California” on the label, as those ones are the creamiest in texture thanks to the fact that they are grown in ideal coastal climate conditions. I’m just a plethora of information, aren’t I?
Breakfast Bowls –
You’re going to love these, I just know it!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Bacon Egg and Cheese Breakfast Bread Bowls
- 1 10 count country style Pillsbury biscuit dough
- 12 eggs
- 1/4 cup milk
- salt and pepper
- 1 cup marbled cheddar cheese, shredded
- 2 green onions, diced
- 1 California Avocado, diced
- 6 strips of bacon, cooked till crisp, then crumbled
- 1 cup diced tomato
- Optional Garnish: chopped cilantro, sour cream, salsa
- Preheat oven to 375 degrees F.
- Unwrap biscuit dough and use your fingers to press each biscuit flat. Turn a 12 count muffin tin upside down, and place each biscuits over each cup (do not grease the cups, or the biscuits will slide off). Bake for 10 minutes, or until golden brown. Let cool slightly before removing from muffin tin, then set aside.
- Meanwhile whisk together the eggs, milk and salt and pepper. Lightly coat a large pan with cooking spray and scramble the eggs. Once scrambled, add the cheese, bacon, California Avocado, tomato and green onions, then gently fold them into the eggs*.
- Divide the mixture among the bread bowls, and enjoy with the optional toppings!
Disclaimer: I am honored to have a long term, compensated relationship as a brand ambassador for California Avocados. All opinions expressed are my own! For more great recipes featuring California Avocados, be certain to visit the recipe section of their website.
MORE AVOCADO BREAKFAST RECIPES YOU MIGHT ENJOY:
California Avocado Breakfast Casserole – Dine and Dish
Chipotle Guacamole Eggs Benedict – Cookin’ Canuck
Deconstructed Migas – A Southern Fairytale
Avocado Corn Cakes – Created By Diane
The Average Betty Omelet – The Average Betty