Breakfast Loaf

• 6 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter
• 1 round loaf (1 pound) French bread
• 6 ounces sliced deli ham, divided
• 3/4 cup shredded Monterey Jack cheese, divided
• 3/4 cup shredded cheddar cheese, divided
• 1/2 medium sweet red pepper, thinly sliced
• 1 medium tomato, thinly sliced

1. Preheat oven to 350u0b0. 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 top of 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 heated through, 25-30 minutes. Let stand 10 minutes before cutting.

eggs, salt, pepper, butter, bread, deli ham, shredded monterey jack cheese, cheddar cheese, sweet red pepper, tomato

Taken from www.tasteofhome.com/recipes/breakfast-loaf/ (may not work)