THIS FIREHOUSE FRIENDLY RECIPE COMES FROM TJ AND JEFF OF NORTH PLAINSFIELD FD IN NEW JERSEY, WHICH WAS THE WINNING DISH IN THE RECENT FORK AND HOSE CO. / THE FARMER'S HEN FIRE DEPARTMENT EGG COOK-OFF! THIS DISH IS GREAT BECAUSE NOT ONLY IS IT UNIQUE, IT TASTES GREAT TOO! FEEL FREE TO SUBSTITUTE ANYTHING YOU WOULD LIKE, MAYBE BREAKFAST SAUSAGE INSTEAD OF BACON....OR HOW ABOUT BOTH! THE BREAD THEY USED WAS SEMOLINA BUT YOU COULD EASILY USE ANY OTHER TYPE OF BREAD. MAKE IT A LITTLE HEALTHIER IF YOU WANT TOO. HOW ABOUT AN ALL VEGGIE VERSION?!
BREAKFAST STUFFED BREAD CUPS
1 Loaf of Semolina Bread
1 Dz. Eggs, whisked
2 Bell Peppers, seeded and chopped
1 Onion, peeled and chopped
12 oz. Package of Bacon, chopped
16 oz. Shredded Cheese (any cheese will work great)
Salt/Pepper to taste
Preheat oven to 350*
Cut bread into 2" slices. Scoop/cut out middle of bread. Place slices on a large baking sheet (greased or spray with nonstick).
Cook chopped bacon in a skillet. Remove to a paper towel lined plate, reserving bacon fat in skillet.
Over medium heat add the onions and peppers to the bacon fat. Cook until the onions are translucent. Remove from heat. Reserving a little of the mixture to garnish.
In a large bowl. combine the whisked eggs and half of the cheese. Stir to combine and then fill the slices of bread with the egg/cheese mix. Some egg will leak out of the bottom, don't worry it will be fine. Sprinkle the cooked bacon in to the eggs, followed by the pepper/onion mixture.
Place the baking sheet in the oven on the middle rack. Cook until eggs are set, about 15-20 minutes. Top with remaining cheese and place back in oven or under broiler to melt cheese. Garnish with reserved pepper/onions.