Breakfast Loaf

I love to make this mile-high breakfast sandwich when we have company for the weekend. If you like, add sliced mushrooms and olives. —Amy McCuan, Oakley, California

Ingredients

• 6 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter
• 1 round loaf (1 pound) French bread
• 6 ounces sliced deli ham, divided
• 3/4 cup shredded Monterey Jack cheese, divided
• 3/4 cup shredded cheddar cheese, divided
• 1/2 medium sweet red pepper, thinly sliced
• 1 medium tomato, thinly sliced

Directions

1. Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat.
2. Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use).

for full instruction please see : www.tasteofhome.com

Share this post