Stuffed Ham & Egg Bread
My son, Gus, is a lover of all things ham-and-eggs, so I created this comforting stuffed bread with him in mind. I later added tomatoes to the recipe, and he still gives it a big thumbs-up. —Karen Kuebler, Dallas, TX
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 teaspoons canola oil
- 2 cups shredded sharp cheddar cheese
- 6 large eggs lightly beaten
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 2 cups chopped fully cooked ham
- 1 loaf
- Carbohydrate 0.96872433491536 g
- Cholesterol 349.342621223526 mg
- Fat 18.7507092104677 g
- Fiber 0 g
- Protein 17.0455358901504 g
- Saturated Fat 8.85681849360284 g
- Serving Size 1 1 servings. (107g)
- Sodium 294.80493123628 mg
- Sugar 0.96872433491536 g
- Trans Fat 1.78862781328878 g
- Calories 241 calories
Preheat oven to 400degrees. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham., Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under., Bake until deep golden brown, 17-20 minutes. Cut into slices.
