Scrambled Egg Bread

Name: Scrambled Egg Bread
Ingredients: 1 loaf (1 pound) unsliced French bread; 2 tablespoons butter, softened, divided; 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

9 ingredients

4 steps

Ingredients

1 loaf (1 pound) unsliced French bread
2 tablespoons butter, softened, divided
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

Directions

1

Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two 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

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

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

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.