Ham and Swiss Breakfast Bread-Bowls

Ham & Swiss Breakfast Bread Bowls


Prep Time

Total Time

Gluten Free


15 min

30 min


These individual bread bowls are a great addition to your menu. Each one is filled with eggs, smoked ham, spinach and cheese.

Double Cherrywood Smoked Fully Cooked Half Glazing Ham

This recipe is made with

Boneless Glazing Ham

Product Information


12 5-inch round crusty Telera (Bolillo) rolls, about 3 ounces each 
1/4 cup butter, divided 
1 cup onion, chopped 
14 ounces Jones Dairy Farm Ham, chopped
6 heaping cups (about 4 oz.) fresh spinach 
16 eggs, whisked 
2 cups shredded swiss cheese, plus more for garnish 
2 tomatoes, chopped 
Salt and pepper



Step 1
Preheat oven to 350˚F. 

Step 2
Cut tops off each roll and hollow out, leaving a thin border on bottom and sides. Removed bread and bread tops can be saved and used for breadcrumbs or croutons. 

Step 3
Place rolls on baking sheet and bake for 7 minutes or until lightly toasted. 

Step 4
Meanwhile, heat 2 tablespoons butter in large skillet over medium heat. Add onion and cook until tender, about 3 to 4 minutes. Add ham and spinach; cook until spinach has wilted, about 2 minutes. Remove from skillet and set aside. Melt remaining 2 tablespoons of butter in skillet. Add eggs; cook, stirring frequently until no longer runny, about 3 minutes. Stir in cheese, tomato and reserved spinach; season with salt and pepper. Cook until heated through, about 1 minute. 

Step 5
Scoop about 3/4 cup eggs into each bread bowl. Sprinkle with additional cheese before serving.


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