BREAKFAST LOAF

Breakfast Loaf image

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

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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., Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use)., Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil., Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 439 calories, Fat 18g fat (9g saturated fat), Cholesterol 230mg cholesterol, Sodium 1083mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.