Scrambled Egg Bread
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Total TimePrep: 25 min. Cook: 10 min.
- 1 loaf (1 pound) unsliced French bread
- 2 tablespoons butter, softened, divided
- 2 tablespoons butter, divided
- 1 small onion, chopped
- 1 cup cubed fully cooked ham
- 1 large tomato, chopped
- 6 large eggs
- 1/8 teaspoon pepper
- 1-1/2 cups shredded cheddar cheese, divided
- Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside.
- In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan.
- In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil.
- Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.
Originally published as Campfire Sunrise Souffle in Simple & Delicious June/July 2015
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