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

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      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

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