Breakfast Loaf Recipe

Breakfast Loaf Recipe photo by Taste of Home

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"I love to make this hearty sandwich when we have company for the weekend," writes Amy McCuan of Oakley, California. "I serve it with juice and fresh fruit." At 84¢ a serving, the loaf is priced right. "If you like, add sliced mushrooms and olives," Amy suggests.

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Breakfast Loaf Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

6 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 round loaf (1 pound) French bread
6 ounces thinly 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

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.
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° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 286 calories, 18 g fat (9 g saturated fat), 261 mg cholesterol, 735 mg sodium, 12 g carbohydrate, trace fiber, 19 g protein.

Originally published as Breakfast Loaf in Quick Cooking January/February 2004, p13

Salmon Scrambled Eggs

Try adding thin strips of smoked ham or salmon to scrambled eggs as they cook to vary your favorite egg dish. Sprinkling in finely chopped dill or chives gives a wonderful fresh herby flavor. —Genise Krause, Sturgeon Bay, Wisconsin