Name: Scrambled Egg Bread
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 loaf (1 pound) unsliced French bread -; 2 tablespoons butter, softened, divided -; Filling: -; 2 tablespoons butter, divided -; 1 small onion, chopped -; 1 cup cubed fully cooked ham -; 1 large tomato, chopped -; 6 large eggs -; 1/8 teaspoon pepper -; 1-1/2 cups shredded cheddar cheese, divided -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Scrambled Egg Bread

1. 1 loaf (1 pound) unsliced French bread -

2. 2 tablespoons butter, softened, divided -

3. Filling: -

4. 2 tablespoons butter, divided -

5. 1 small onion, chopped -

6. 1 cup cubed fully cooked ham -

7. 1 large tomato, chopped -

8. 6 large eggs -

9. 1/8 teaspoon pepper -

10. 1-1/2 cups shredded cheddar cheese, divided -

How to cook deliciously - Scrambled Egg Bread

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.