Title: Breakfast in a loaf
 Categories: None
      Yield: 1 Servings
 
      6    Eggs; scrambled the way you
           -like them
      1    Round loaf bread; (8-9
           -inches in diameter) (I made
           -a round loaf of potato
           -bread for this)
    1/4 lb Sliced ham; from the deli,
           -(I used turkey ham)
    1/2    Red bell pepper; chopped
    1/2 c  Shredded Monterey Jack
           -cheese
    1/2 c  Shredded Cheddar cheese
    1/2 c  Sliced pitted ripe olives
      1 md Tomato; thinly sliced
      1 cn (4 oz) sliced mushrooms;
           -well drained
 
  1. Prepare scrambled eggs. Remove from heat; cover to keep warm.
  
  2. Preheat oven to 350 degrees. Cut a 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 red pepper. Sprinkle with
  half of the cheeses.
  
  4. Add a layer of all the eggs, the olives, a layer of mushrooms, and
  a layer of tomatoes.
  
  5. Top with a layer of the rest of the cheeses.
  
  6. Place lid on loaf. Wrap tightly in foil; place on baking sheet.
  Bake about 30 minutes, or until heated through. Cut into 8 wedges.
  
  Note: Can be prepared the night before. Refrigerate, and increase
  baking time by about 10 minutes.