Breakfast Bread Bowls

• 1/2 cup chopped pancetta
• 4 crusty hard rolls (4 inches wide)
• 1/2 cup finely chopped fresh mushrooms
• 4 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded Gruyere or fontina cheese

1. Preheat oven to 350u0b0. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased
3. .
4. Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

pancetta, crusty hard rolls, fresh mushrooms, eggs, salt, pepper, gruyere

Taken from www.tasteofhome.com/recipes/breakfast-bread-bowls/ (may not work)