Low-Fat Baked Eggs in Bread Bowls

Low-Fat Baked Eggs in Bread Bowls


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For an extra health measure, use egg substitute like Eggbeaters.

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Serving Size / Yield

6 servings


  • 6 Kaiser rolls, uncut
  • 3 Tbs. Dijon mustard
  • 3 Tbs. reduced-fat mayonnaise
  • 2 C. shredded carrots
  • 6 eggs
  • 6 Tbs. shredded, part-skim, mozzarella cheese

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Slice tops off rolls about 3/4 inch from top. With fork, scrape out insides of bottoms of rolls, leaving 1/2 inch wall all around. Set rolls aside. In medium bowl, stir together mustard and mayonnaise until well blended. Stir in carrots until evenly coated with mustard mixture. Spoon 1/3 C. of the carrot mixture over bottom and up sides of each roll to form a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each carrot nest. Sprinkle 1 Tbs. cheese over each egg. Bake in preheated 325 F oven until whites are completely set and yolks begin to thicken but are not hard, about 30 to 35 minutes. 6 servings

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