Low-Fat Baked Eggs in Bread Bowls Recipe

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

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How To Make Low-Fat Baked Eggs in Bread Bowls

Make baked eggs even better by placing them in fun bread bowls.

Prep: 25 mins
Cook: 35 mins
Total: 1 hr


  • 6 Kaiser rolls, uncut
  • 3 tbsp Dijon mustard
  • 3 tbsp reduced-fat mayonnaise
  • 2 cups carrots, shredded
  • 6 eggs
  • 6 tbsp mozzarella cheese, shredded


  1. Preheat oven to 325 degrees F.

  2. Slice tops off rolls about ¾ inch from the top.

  3. With a fork, scrape out insides of bottoms of rolls, leaving ½ inch wall all around.

  4. Set rolls aside.
  5. In medium bowl, stir together mustard and mayonnaise until well blended.
  6. Stir in carrots until evenly coated with mustard mixture.
  7. Spoon ⅓ cup of the carrot mixture over the bottom and up the sides of each roll to form a nest.

  8. Place rolls and tops, cut side up, on baking sheet.
  9. Break and slip an egg into each carrot nest.
  10. Sprinkle 1 tablespoon cheese over each egg.

  11. Bake in oven for about 30 to 35 minutes or until whites are completely set and yolks begin to thicken but are not hard.


  • Sugar: 6g
  • :
  • Calcium: 186mg
  • Calories: 334kcal
  • Carbohydrates: 40g
  • Cholesterol: 177mg
  • Fat: 12g
  • Fiber: 3g
  • Iron: 4mg
  • Potassium: 219mg
  • Protein: 16g
  • Saturated Fat: 4g
  • Sodium: 698mg
  • Vitamin A: 7465IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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