Brunch Bread Bowl
Yield: 8 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Preheat oven to 350°F. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter. Season with salt and pepper. Split bacon, sausage, sliced grape tomatoes, green onion, and shredded hashbrowns into each bread bowl, top with cheese and crack an egg on top, season with salt and pepper, and place on a cookie sheet. Bake for 30–35 minutes and cover the pan loosely with foil. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. Garnish with sliced chives prior to serving. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.