Breakfast in a Loaf

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1/2 c Shredded Monterey Jack
1 cn (4 oz) sliced mushrooms;
1/2 c Cheddar cheese; shredded
1 md Tomato; thinly sliced
1/4 lb Sliced ham; from the deli,
1/2 Red bell pepper; chopped
6 Eggs; scrambled the way you
1 Round loaf bread; (8-9
1/2 c Sliced pitted ripe olives

Original recipe makes 1 Servings



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" on Feb 4, 1998

Calories Per Serving: 228 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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