Breakfast Loaf

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Hearty. Delicious. Satisfying. Gooey. Terrific. Let's have it again!

That about sums up the comments for this breakfast.

The flavor of the sourdough enhanced by the ham and cheddar and chives was perfect for breakfast. Everyone seemed to like this one.

I served with sliced tomatoes instead of baking them inside of the loaf so my children wouldn't pick at their food!

Breakfast Loaf

adapted from allrecipes
6 eggs
dash of salt and pepper
bit of chives, about 2 stems
1 tablespoon butter
1 round sourdough loaf
1/2 pound sliced Virginia ham
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese
1 tomato,sliced

Directions~ Preheat oven to 350 F.
Preheat oven to 350 F.
Crack eggs into small bowl, add salt and pepper, then whisk.  Using a pair of scissors for speed and ease, snip chives into pieces. Combine with eggs.  Heat small skillet and melt butter. Lightly scramble eggs. Set aside.  Cut off the top 1/4 of the bread round. Using a knife, trim around the edge of the inside of the bread to make a bowl. Gently pull the excess bread out of the bowl. Use for another recipe.

Place half of the ham in the bottom of the bread bowl. Top with half of Jack cheese, half of cheddar cheese, and half of eggs. Add remaining ham and eggs then finish with cheeses.

Top with bread lid. Wrap the breakfast loaf in aluminum foil, tightly.

Cook in 350F oven for 25 minutes. Allow to cook for 10 minutes before slicing. Serve with sliced tomato.

*Update~ Sometimes it is difficult to find bread bowls the correct size for this.  You can make your own bread bowls using this recipe from King Arthur Flour.

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  1. What a great idea for when company comes (and stays). This looks as yummy to the eyes as it must be to the tummy! Thanks for sharing!

  2. This is really a great idea. I agree with Rindy- great for company too. It has a great presentation!

  3. Anonymous12:07 PM

    Hey that's really neat. Perfect for guests and family. That cheese, oh my...I love melty, melty cheese.


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