MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scrambled Egg Bread
Categories: Fixit
Yield: 4 servings

11 lb Loaf unsliced French bread
2 tb Butter; softened, divided

MMMMM--------------------------FILLING-------------------------------
2 tb Butter; divided
1 sm Onion; chopped
1 c Diced, fully cooked ham
1 lg Tomato; chopped
6 lg Eggs
1/8 ts Pepper
1 1/2 c Shredded Cheddar cheese;
- 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-in. shells. Cut removed
bread into cubes; reserve 1-1/2 cups (save remaining
cubes for another use). Spread 1 tablespoon softened
butter over bread shells. Spread remaining softened
butter over remaining bread halves. Set aside.

In a small Dutch oven, heat 1 tablespoon butter over
campfire. Add onion; cook and stir 3-4 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-in. disposable foil
pan; cover with foil.

Place pan over campfire. Cook 8-10 minutes or until
heated through and cheese is melted. Cook reserved bread
halves, buttered side down, 1-2 minutes or until
toasted. Cut each piece of egg bread and toast in half.

Shirley Mondeau, Rohnert Park, California

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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