6 Eggs, scrambled
½ c. Cheddar cheese, shredded
1
Round bread loaf (8” - 9”)
½ c. Pitted ripe olives, sliced
4 oz. Ham, sliced
1
Tomato, medium, sliced thin
½ Red
bell pepper, diced
8 oz. Mushrooms, sliced,
cooked
½ c. Monterey jack cheese,
shredded
Preheat oven to 350 degrees F. Scramble eggs and remove from heat. Cut 2 inch slice from top of loaf, set aside for lid. Remove soft inside of loaf, leaving 1-inch thick wall and bottom. Sprinkle ½ of cheese into bottom of loaf. Pour cooked scrambled eggs over cheese then top with vegetables and remainder of cheese. Place lid on loaf, cover with foil, bake for 30 minutes or until heated through. Cut into 10 wedges.
Makes 10 servings.
Nutrition Information: 260 calories; 9 g fat; 145 mg cholesterol; 520 mg sodium; 28 g carbohydrates; 6 g fiber; and 16 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.