Italian Breakfast Bread Bowls

• 12 cup chopped pancetta (or bacon)
• 4 crusty hard rolls (4 inch wide)
• 12 cup finely chopped fresh mushrooms (or vegetables of your choice)
• 4 eggs (scrambled)
• 18 teaspoon salt
• 18 teaspoon pepper
• 14 cup shredded Fontina cheese (or your choice of cheese)

1. Preheat oven to 350.
2. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally.
3. Remove with a slotted spoon; drain on paper towels.
4. Meanwhile, cut a thin slice off top of each roll.
5. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
6. Add mushrooms (or vegetables of choice) and pancetta to bread shells.
7. Scramble the eggs and pour equal amounts into each roll; sprinkle eggs with salt and pepper.
8. Sprinkle with cheese.
9. Bake 18-22 minutes or until egg mixture is firm/not jiggly.

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

Taken from www.food.com/recipe/italian-breakfast-bread-bowls-517940 (may not work)