| 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 |
md |
Tomato; thinly sliced |
| 1 |
cn |
(4 oz) sliced mushrooms; well drained |
INSTRUCTIONS
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 EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Feb
4, 1998
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