Egg Stuffed Boule

Egg Stuffed Boule

This showy dish is a meal-in-one with eggs, meat and toasty bread.  It is an ideal and easy entrée for any brunch. After removing the boule from the oven, place it on a cutting board and bring it to the table to slice in front of the guests. 

1 pound round bread loaf, unsliced (French Boule, sourdough, Rustic Italian)

8 ounces sausage or 6 slices bacon, diced

1/4 cup chopped onion

1/4 cup diced green and or red bell pepper

1/4 cup sliced mushrooms (optional)

4 eggs, beaten

1 cup shredded Monterey Jack cheese

Slice off the top of the bread and hollow out the loaf, leaving a ¾ inch shell. In a large skillet, cook the sausage or bacon till done; add the onions, bell peppers and mushrooms and cook until tender. Set aside the meat mixture and add the beaten eggs to the skillet, cook and stir gently until set. Stir the meat mixture into the scrambled eggs. Place the bread bottom on a large sheet of foil.  Sprinkle half of the cheese in the bottom, spoon in the egg mixture and cover the top with the remaining cheese. Place the bread lid on top.  Wrap the loaf tightly in foil and place on a cooking sheet.  Bake at 400 for 25 minutes or until heated through. Serves 6 - 8