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Caprese Eggs in a Bread Bowl Recipe

This caprese eggs in a bread bowl recipe is a breakfast rendition of the caprese salad, with the bonus of a creamy baked egg in the center. It’s a simple, tasty egg dish you can make for hectic mornings. Recipe courtesy Kelsey of The Naptime Chef.

Servings: 2

Active time: 5 minutes

Total time:


  • 2 large dinner rolls
  • 1 Tbsp chopped tomato
  • 2 leaves basil, finely chopped
  • 2 Tbsp Parmesan cheese, divided use
  • 2 Davidson's Safest Choice® pasteurized egg(s)


  1. Preheat the oven to 350°F. Lightly oil bottom of a baking dish.
  2. Cut a deep well in each dinner roll and put in baking dish. Set the bread top to the side. Fill dinner roll wells with equal amounts of the tomato, basil, and Parmesan. Crack an egg in well and sprinkle the remaining Parmesan on top.
  3. Bake bowls for 15 minutes; remove and allow to cool very slightly. Enjoy!

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 80
Total Fat 9g (14% DV)
Saturated Fat 3g (15% DV)
Trans Fat 1g
Cholesterol 190mg (63% DV)
Sodium 350mg (15% DV)
23g (8% DV)
Dietary Fiber 1g (4% DV)
Sugars 3g
Protein 13g
Vitamin A 8%
Vitamin C 2%
Calcium 15%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.