Customizable Bread Bowl Breakfast & Honeybun Cake

The possibilities are ENDLESS with these…..

Customizable Breakfast Bread Bowls

by Lindsay at Perfecting the Pairing

(click title for easy printable)

Egg Bowl (3)


  • 8 whole Crusty Bread Rolls
  • 2 Tablespoons Butter, Melted
  • Salt And Pepper
  • Assorted Fillings (See Suggestions In Instructions)
  • 8 whole Eggs

Preheat your oven to 350ºF. 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 and season with salt and pepper.

Let your family fill the roll with their favorite toppings (suggestions below). *Crack an egg, or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese/

* The ONLY thing I would do different next time, is to scramble my eggs. I do not like the texture of a baked “whole” egg.  

  Now on to the SWEET part of this breakfast, Honeybun Cake!

  Dale LOOOOOVES those packaged Honeybuns and tries to sneaks them in our cart.  Ew. 

  I gasp, pinch the box carefully between my fingers, and toss them back out to him again.  Then, I lovingly say, “Oh honey, let me make you a homemade version instead, ok?”  He begrudgingly takes them from me, and puts the box back on the shelf with the other Little Debbie Treats and the pressure is on…..

  Thankfully, I have JUST the recipe from one of the cookbooks my mom gave me. Dale says it tastes JUST like the boxed version.

Only better.

Ok, I added the only better because COME ON, it better be better than the box, right, or what’s the point?!

He says its more moist, but the flavors are identical.

Fine, I’ll take it.

{As long as mine is a teensy bit better.}

Honeybun Cake

(click title for easy printable)

Honey Bun Cake (4)


  • 1 cup Brown Sugar
  • 3 teaspoons Cinnamon
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 4 whole Eggs
  • ¾ cups Oil
  • 8 ounces, weight Sour Cream
  • 4 Tablespoons Milk
  • 1 Tablespoon Vanilla
  • 2 cups Powdered Sugar

Preheat oven to 350 F.

In a small bowl, mix the brown sugar and cinnamon, set aside.

In a large bowl mix together the yellow cake mix, eggs, oil and sour cream. Pour half of the batter into a greased 9×9 or bundt pan and sprinkle with the sugar mixture. Top with the remaining batter.

Swirl the mixtures together with a knife and bake for 35 minutes.

While baking, make the icing by mixing together the milk, vanilla and powdered sugar until smooth.

Allow the cake to cool before icing.

Easy and delicious!



7 thoughts on “Customizable Bread Bowl Breakfast & Honeybun Cake

  1. Tonya….are you reading my mind?! lol I was just wondering if there was something that I could make John in place of store bought “snack cakes” Thank you so much for this! God bless 🙂

  2. Both wonderful recipes! I’ve never seen the bread bowl one before…but I love it and know it has to be very tasty. Thanks for sharing….

  3. Pingback: Customizable Bread Bowl Breakfast | Time For Learning

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