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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe seems to have everything a hungry person needs for breakfast. I found this in an old cookbook, and the picture looks fabulous! I would think alternate ingredients would work just as well: sausage, onion, bacon, different cheeses. Ingredients:
1 loaf round bread (8-9 inch diameter) |
4 ounces sliced ham |
1/2 red bell pepper, thinly sliced crosswise |
1/2 cup shredded cheddar cheese |
1/2 cup shredded monterey jack cheese |
1/2 cup sliced pitted ripe olives |
1 medium tomato, thinly sliced |
8 ounces mushrooms, sliced and cooked |
1 tablespoon butter or 1 tablespoon margarine |
6 eggs, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Prepare Scrambled Eggs:.
2. Melt butter in 10 inch skillet over medium heat.
3. Season eggs with salt and pepper.
4. Add eggs to skillet; cook, stirring gently and lifting to allow uncooked eggs to flow under cooked portions. Do not overcook; eggs should be soft with no liquid remaining.
5. Remove skillet from heat and cover to keep warm.
6. Prepare Loaf Ingredients:.
7. Preheat oven to 350.
8. Cut a 2 inch slice from top of loaf and set aside for lid.
9. Remove soft interior of loaf, leaving a 1 inch thick wall and bottom.
10. Place ham on bottom of loaf.
11. Top with bell pepper rings.
12. Sprinkle with half of cheeses.
13. Layer scrambled eggs, olives and tomato over cheeses.
14. Top with remaining cheeses and mushrooms.
15. Place lid on loaf.
16. Wrap loaf in foil.
17. Place on baking sheet and bake about 30 minutes or until heated through.
18. Unwrap loaf from foil and cut into 8 wedges.
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