Recipe - Breakfast In A Loaf

6 Eggs; scrambled the way you
like them
1 Round loaf bread; (89
inches in diameter) (I made
a round loaf of potato
bread for this)
One fourth pound Sliced ham; from the deli,
(I used turkey ham)
One half Red bell pepper; chopped
One half cup Shredded Monterey Jack
cheese
One half cup Shredded Cheddar cheese
One half cup Sliced pitted ripe olives
1 md Tomato; thinly cut or sliced up
1 cn (4 oz) cut or sliced up mushrooms;
well drained

1. Prepare scrambled eggs. Remove from heat; cover to keep warm.

2. Preheat oven to 350 degrees. Cut a 2 inch slice from top of loaf; set
aside for lid. Remove soft interior of loaf, leaving a 1 inch thick wall
and bottom.

3. Place ham on bottom of loaf. Top with red pepper. Sprinkle with half of
the cheeses.

4. Add a layer of all the eggs, the olives, a layer of mushrooms, and a
layer of tomatoes.

5. Top with a layer of the rest of the cheeses.

6. Place lid on loaf. Wrap tightly in foil; place on baking sheet. Bake
about 30 minutes, or until heated through. Cut into 8 wedges.

Note: Can be prepared the night before. Refrigerate, and increase baking
time by about 10 minutes.

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Feb
4, 1998