Farm Fresh! Asiago Breakfast Bowls

Lazy Sunday mornings are the best. 

I slept in today and woke up to two hungry kids! I was quick to pawn off some of my chores and offered up a delicious breakfast as a reward. 

My girls bundled up and headed down to the barn. The goats need a little bit of coaxing to go outside on cold days. These two definitely don’t like the freezing temperatures. 

They do however, LOVE walking around with my daughters! 

Seriously, how cute is that?!

The chickens are happy! Fresh eggs for breakfast!

I had some bacon thawed in the fridge and some asiago cheese left over from last nights Cobb salad wraps so I decided to get a little creative with our Sunday morning breakfast. 

Bread bowls with our fresh eggs, our own bacon and nutty asiago cheese… wow, delicious!! 

Here’s how I made them-

Asiago Breakfast Bowls|

Cook time: 1 hour

Serves 4

  • Two bread boules, store bought or homemade 
  • 1/4 lb of bacon
  • 3 eggs 
  • 1/4 c of milk
  • 1/2 c of freshly grated asiago cheese
  • A pinch of nutmeg, salt and pepper

Preheat your oven to 350.

Fry up your bacon!

Whisk up three eggs with a quarter cup of milk, salt, pepper and a pinch of nutmeg. 

Set that aside for a minute and slice your two bread boules in half, leaving you with 4 bowls. 

Hollow out the centers and save the insides for another day. I usually toss them in the food processor and make breadcrumbs. 

Crumble up your cooked bacon and whisk the bacon bits into the egg and milk mixture. 

Pour the mixture into your bread bowls evenly and top with freshly grated asiago cheese. I added a bit of chopped parsley to the tops for color.

Bake at 350 for 30-40 minutes or until the eggs are set and the cheese is melted.

To make this breakfast even more hearty and delicious I fried up a fresh egg for the top of each breakfast bowl. That runny yolk on top of all that hot melted cheese and bacon sent this breakfast over the top!

Happy Sunday! My kids devoured this meal. I will definitely be making these again!

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