MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scrambled Egg Bread
Categories: Breakfast
Yield: 4 Servings
11 lb French bread loaf; unsliced
2 tb Butter; softened, divided
MMMMM--------------------------FILLING-------------------------------
2 tb Butter; divided
1 sm Onion; chopped
1 c Fully cooked ham; diced
1 lg Tomato; chopped
6 lg Eggs
1/8 ts Pepper
1 1/2 c Cheddar cheese; shredded,
- divided
Prepare campfire or grill for medium heat. Cut bread crosswise in
half; cut each piece lengthwise in half. Hollow out 2 pieces,
leaving 1/2" shells. Cut removed bread into cubes; reserve
1-1/2 cups (save remaining cubes for another use). Spread 1 tb
softened butter over bread shells. Spread remaining softened butter
over remaining bread halves. Set aside.
In a small Dutch oven, heat 1 tb butter over campfire. Add onion;
cook and stir 3 to 4 minutes or until tender. Stir in ham and
tomato; remove from pan.
In a small bowl, whisk eggs and pepper. In same pan, heat remaining
butter. Pour in egg mixture; cook and stir until eggs are thickened
and no liquid egg remains. Stir in ham mixture, 1 cup cheese and
reserved bread cubes. Spoon filling into bread shells; sprinkle
with remaining cheese. Transfer to a 13x9" disposable foil pan;
cover with foil.
Place pan over campfire. Cook 8 to 10 minutes or until heated
through and cheese is melted. Cook reserved bread halves, buttered
side down, 1 to 2 minutes or until toasted. Cut each piece of egg
bread and toast in half.
Recipe by Shirley Mondeau, Rohnert Park, California
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
