Directions:
- Cut a thin slice off the top of the bread; set aside. Hollow out bottom half, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) In a large skillet, cook bacon and mushrooms until bacon is crisp. Remove with a slotted spoon; set aside. Discard all but 1 tablespoon drippings. Saute red pepper in drippings until crisp-tender. Remove with a slotted spoon; set aside. Lightly beat eggs with milk, chives and pepper; add to skillet along with reserved bacon mixture. Cook and stir gently until eggs are set; remove from the heat. Place bread shell on a large sheet of heavy-duty foil. Spoon half of egg mixture into shell; sprinkle with half of the red pepper and half of the cheese. Repeat layers. Replace bread top and wrap bread tightly with foil. Bake at 400° for 20-25 minutes or until filling is heated through. Let stand for 5 minutes; cut into wedges. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.84 Kcal (1008 kJ) | ||
| Calories from fat | 168.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.77g | 29% | |
|---|---|---|---|
| Cholesterol | 162.52mg | 54% | |
| Sodium | 356.8mg | 15% | |
| Potassium | 195.04mg | 4% | |
| Total Carbs | 5.01g | 2% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 12.93g | 26% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 130.16 Kcal (545 kJ) | ||
| Calories from fat | 91.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 29% | |
|---|---|---|---|
| Cholesterol | 87.83mg | 54% | |
| Sodium | 192.83mg | 15% | |
| Potassium | 105.41mg | 4% | |
| Total Carbs | 2.71g | 2% | |
| Sugars | 0.73g | 5% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 6.99g | 26% | |
| Vitamin C | 8.9mg | 28% | |
| Iron | 0.5mg | 5% | |
| Calcium | 57mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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