Stuffed Ham & Egg Bread

Name: Stuffed Ham & Egg Bread
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 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 Kerrygold cups shredded sharp cheddar cheese

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

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 Kerrygold 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.