Taste of Home
Breakfast Loaf
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
YIELD: 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
Ingredients
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6 large eggs
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon butter
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1 round loaf (1 pound) French bread
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6 ounces sliced deli ham, divided
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3/4 cup shredded Monterey Jack cheese, divided
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3/4 cup shredded cheddar cheese, divided
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1/2 medium sweet red pepper, thinly sliced
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1 medium tomato, thinly sliced
Directions
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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.
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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).
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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.
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4.
Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting into wedges.
Nutrition Facts
1 piece: 439 calories, 18g fat (9g saturated fat), 230mg cholesterol, 1083mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 26g protein.
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