PREP: 15 min. BAKE: 25 min. MAKES: 6 servings
6 large eggs
1/4 tsp. salt
1/₈ tsp. pepper
1 Tbsp. butter
1 round loaf (1 lb.) French bread 6 oz. sliced deli ham, divided
³/4 cup shredded Monterey
Jack cheese, divided
³/4 cup shredded cheddar
1/₂ medium sweet red
pepper, thinly sliced
1 medium tomato, thinly sliced
1. Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat.
2. Cut one-fourth off the top of the bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use).
3. Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil.
4. Bake until loaf is heated through, 25-30 minutes. Let stand 10 minutes before cutting.
PER SERVING 439 cal., 18g fat (9g sat. fat), 230mg chol., 1083mg sod., 42g carb. (5g sugars, 2g fiber), 26g pro.
I love to make this mile-high breakfast sandwich when we have company for the weekend. If you like, add sliced mushrooms and olives.