Breakfast Loaf Recipe
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Breakfast Loaf Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 slice: 439 calories, 18g fat (9g saturated fat), 230mg cholesterol, 1083mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 26g protein.


  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).
  3. 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 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. Yield: 6 servings.
Originally published as Breakfast Loaf in Quick Cooking January/February 2004, p13

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ldray18 User ID: 2818944 137817
Reviewed Feb. 15, 2010

"A fav w/ my husband."

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