Monday, March 22, 2010

Breakfast Loaf

This recipe came from and slightly adapted from my friend Stephanie. She thought this recipe sounded outstanding, but didn't think her husband would like it. But, he's already asking her when she is going to make it again. She added sauteed mushrooms and smeared avocado (after cooking). She said that this thing was sooooo good and they just added fruit on the side for a great meal.


6 eggs, beaten

1/4 t salt

1/8 t pepper

1 T butter

1 (1pound) loaf French bread

6 oz thinkly sliced deli ham, divided

3/4 c shredded Monterey jack cheese, divided

3/4 c shredded cheddar cheese, divided

1/2 medium red bell pepper, thinly sliced

1 medium tomato, thinly sliced


1. In a small bowl, combine eggs, salt and pepper. Melt butter in a skillet; add eggs. Cook and stir until set; set aside. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.

2. In bottom of bread, place a fourth of the ham. Layer with half of the Monterey Jack and cheddar cheese, red pepper, scrambled eggs and tomato slices. Top with the remaining cheese and ham. Gently press the layers together. Replace bread top and wrap tightly in foil. Bake at 350 degrees F for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

*Image from Ivy on

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