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Breakfast Loaf

Total Time

Prep: 15 min. Bake: 25 min. + standing

Makes

6 servings

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
Breakfast Loaf Recipe photo by Taste of Home

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).
  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.
  4. Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting into wedges.

Nutrition Facts

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

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