Easy Stuffed Gluten Free Breakfast Cups

I have been craving a good bread bowl, which I have not mastered yet. Instead of making my own, I used a gluten free ciabatta roll made by Schar. They are light and have a wonderful texture. Hallowed out, they make this gluten free breakfast cups simply amazing! The roll absorbs the egg mixture making extremely delicious and softer than they normally bake up. You must try these!

Easy Gluten Free Breakfast Cups


Yield: Serves 1

Easy Gluten Free Breakfast Cups

A light, gluten free, readymade ciabatta roll, filled with a batter of egg, bacon and cheddar. A delicious treat that bakes up in a little over 10 minutes. Perfect for breakfast, brunch or the popular, "breakfast for dinner".



  1. Preheat oven to 400ºF.
  2. Slice one ciabatta roll in half and hallow out most of the dough portion. Leave about 1/4 to 1/2-inch of dough. Transfer them to a baking sheet. (Break up the dough that you removed, leave out at room temperature. Once dried, crumble into large bread crumbs to make gluten free panko bread crumbs. You can use them in recipes such as this Gluten Free Tempura.
  3. Season eggs to taste with salt and pepper. Then spoon beaten egg in bread cups.
  4. Distribute cheese then bacon between the two half rolls.
  5. As the bread absorbs the egg mixture, pour the remaining egg mixture over the cheese and bacon.
  6. Bake for 13 to 14 minutes or until eggs puff up. Allow to cool for about 3 minutes in the pan and serve.


Ingredients in Schar Ciabatta Rolls: Water, corn starch, corn flour, psyllium seed husks (vegetable fiber), rice flour, dextrose, modified cellulose, yeast, sunflower oil, soy protein, salt, apple fiber, tartaric acid, citric acid, calcium citrate, iron, thiamin, riboflavin, niacin. Contains soy.

You may also use 1 Schar baguette. They create nice canoe shapes. Bake them for 3 minutes, slice in half, and hallow out. Then triple the ingredients to 6 eggs, 3/4 cup cheese and 4 slices of bacon. I add a bit of salt and tons of pepper.

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