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Breakfast in a Loaf

1 loaf round bread (8-9 inch diameter)
4 ounces sliced ham
12 red bell pepper, thinly sliced crosswise
12 cup shredded cheddar cheese
12 cup shredded monterey jack cheese
12 cup sliced pitted ripe olives
1 medium tomatoes, thinly sliced
8 ounces mushrooms, sliced and cooked
1 tablespoon butter or 1 tablespoon margarine
6 eggs, lightly beaten
12 teaspoon salt
14 teaspoon pepper


Prepare Scrambled Eggs:. Melt butter in 10 inch skillet over medium heat. Season eggs with salt and pepper. 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. Remove skillet from heat and cover to keep warm. Prepare Loaf Ingredients:. Preheat oven to 350. Cut a 2 inch slice from top of loaf and set aside for lid. Remove soft interior of loaf, leaving a 1 inch thick wall and bottom. Place ham on bottom of loaf. Top with bell pepper rings. Sprinkle with half of cheeses. Layer scrambled eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms. Place lid on loaf. Wrap loaf in foil. Place on baking sheet and bake about 30 minutes or until heated through. Unwrap loaf from foil and cut into 8 wedges.

Source: www.food.com