Breakfast Loaf Recipe

4.5 1 5
Breakfast Loaf Recipe
Breakfast Loaf Recipe photo by Taste of Home
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Breakfast Loaf Recipe

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4.5 1 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

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

Nutritional Facts

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

  • 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
  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 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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