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Stuffed Ham & Egg Bread

My son, Gus, is a lover of all things ham-and-eggs, so I created this comforting stuffed bread with him in mind. I later added tomatoes to the recipe, and he still gives it a big thumbs-up. —Karen Kuebler, Dallas, TX
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 2 teaspoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 6 large eggs, lightly beaten
  • 2 cups chopped fully cooked ham
  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 2 cups shredded sharp cheddar cheese

Directions

  • Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham.
  • Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under.
  • Bake until deep golden brown, 17-20 minutes. Cut into slices.
Nutrition Facts
1 piece: 321 calories, 17g fat (7g saturated fat), 188mg cholesterol, 967mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 22g protein.
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Reviews

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Average Rating:
  • Chris
    Jun 16, 2020

    I think you need to take this back to the test kitchen an redo it. The directions are incomplete and the process is flawed. Would not waste my time with this again. In fact, wont use this site again.

  • Mary Ellen
    Jun 4, 2020

    This was a hit with the whole family. While I was making it I thought there would be too much filling, but it was perfect.

  • jayden
    May 4, 2020

    very good