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Breakfast-In-The-RoundRecipe courtesy of the American Egg Board.

Recipe Ingredients:

1 cup sliced mushrooms (4 ounces)
1/2 cup chopped green or red bell pepper
8 large eggs
1/3 cup milk
1 round bread loaf (1 pound)
1 cup chopped ham
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Coat large nonstick skillet with cooking spray. Sauté mushrooms and peppers over medium heat until tender, stirring occasionally.
  2. Beat eggs and milk in medium bowl until blended. Pour over mushrooms in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
  3. Cut top off bread loaf; remove soft center from bottom of bread, leaving a 1-inch shell. (Reserve bread for another use.) Stir ham and cheeses into scrambled egg mixture. Spoon egg mixture into bread shell. Cover with bread top. Wrap loaf in aluminum foil.
  4. Bake in 350°F (175°C) oven 40 to 45 minutes or until heated through. Cut into wedges to serve.

Makes 6 servings.

Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon, if desired.

Nutritional Information Per Serving (1/6 of recipe): Calories: 436; Total Fat: 18g; Saturated Fat: 8g; Cholesterol: 287mg; Total Carbs: 40g; Fiber: 2g; Protein: 27g; Sodium: 872mg.

Recipe and photograph courtesy of the American Egg Board.