 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I first tried this one-of-a-kind sandwich loaf at a party and asked for the recipe. Now I make it both for special brunches and everyday meals. Ingredients:
1 unsliced round loaf (1 pound) french bread |
8 bacon strips, diced |
1 can (4 ounces) sliced mushrooms, drained |
1 small sweet red pepper, julienned |
5 eggs |
1/4 cup milk |
2 tablespoons chopped chives |
1/4 teaspoon pepper |
1-1/2 cups (6 ounces) shredded mozzarella cheese |
Directions:
1. 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.
|
|