1. Prepare Scrambled Eggs. Remove from heat; cover to keep warm.
2. Preheat oven to 350°F. Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch-thick wall and bottom.
3. Place ham on bottom of loaf. Top with bell pepper rings; sprinkle with half of cheeses. Layer Scrambled Eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms.
4. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Cut into 8 wedges.
Scrambled Eggs Makes 4 servings
Ingredients
1
tablespoon butter or margarine
6
eggs, lightly beaten
1/2
teaspoon salt
1/4
teaspoon black pepper
1. Melt butter in 10-inch skillet over medium heat.
2. Season eggs with salt and pepper. Add eggs to skillet; cook, stirring gently and lifting to allow uncooked eggs to flow under cooked portion. Do not overcook; eggs should be soft with no liquid remaining.
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