Breakfast in a loaf

1 Servings

Ingredients

Quantity Ingredient
6 Eggs; scrambled the way you like them
1 Round loaf bread; (8-9 inches in diameter) (I made a round loaf of potato bread for this)
¼ pounds Sliced ham; from the deli, (I used turkey ham)
½ Red bell pepper; chopped
½ cup Shredded Monterey Jack cheese
½ cup Shredded Cheddar cheese
½ cup Sliced pitted ripe olives
1 medium Tomato; thinly sliced
1 can (4 oz) sliced mushrooms; well drained

Directions

1. Prepare scrambled eggs. Remove from heat; cover to keep warm.

2. Preheat oven to 350 degrees. Cut a 2 inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1 inch thick wall and bottom.

3. Place ham on bottom of loaf. Top with red pepper. Sprinkle with half of the cheeses.

4. Add a layer of all the eggs, the olives, a layer of mushrooms, and a layer of tomatoes.

5. Top with a layer of the rest of the cheeses.

6. Place lid on loaf. Wrap tightly in foil; place on baking sheet. Bake about 30 minutes, or until heated through. Cut into 8 wedges.

Note: Can be prepared the night before. Refrigerate, and increase baking time by about 10 minutes.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Feb 4, 1998

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