| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Eggs, scrambled the way you | |
| like them | ||
| 1 | Round loaf bread, 8-9 | |
| inches in diameter I | ||
| made | ||
| a round loaf of potato | ||
| bread for this | ||
| 1/4 | lb | Sliced ham, from the deli |
| I used turkey ham | ||
| 1/2 | Red bell pepper, chopped | |
| 1/2 | c | Shredded Monterey Jack |
| cheese | ||
| 1/2 | c | Shredded Cheddar cheese |
| 1/2 | c | Sliced pitted ripe olives |
| 1 | Tomato, thinly sliced | |
| 1 | 4 oz sliced mushrooms | |
| well drained |
INSTRUCTIONS
Prepare scrambled eggs. Remove from heat; cover to keep warm. 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. Place ham on bottom of loaf. Top with red pepper. Sprinkle with half of the cheeses. Add a layer of all the eggs, the olives, a layer of mushrooms, and a layer of tomatoes. Top with a layer of the rest of the cheeses. 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 EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1588
Calories From Fat: 1017
Total Fat: 115.3g
Cholesterol: 338.7mg
Sodium: 5413mg
Potassium: 1033.6mg
Carbohydrates: 23g
Fiber: 4.8g
Sugar: 7.8g
Protein: 113.8g