You are here: Seasoned Cooking » All Issues » December 1998 Issue » This Article » Page 1
December 1998 Issue
Breakfast Loaf
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

The Recipe Box

The Recipe Box offers family and community recipe favorites from around the USA, including recipe contest winner, recipe exchange board and more!

Use this tool to get to one of many grocery store sites, where you can find ideas for dinner, save with internet coupon specials and keep the kids ...

CookenPro Home Page

Recipe software that allows a cook or chef to import/export, sort, view, search, print, web publish and nutritionally analyze recipes. Keep nice p...

The Kitchen Link

This high-tech site features live cooking chats and a huge directory of cooking tools, techniques, and resources.

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...
When people talk about the holiday season, most think about all of the dinner parties and such. Why not try something new this year: invite guests over for an intimate breakfast. It has been said that, when a person really wants to see you, he'll invite you for breakfast. One great advantage of having a couple of people over for breakfast (or brunch) is that you can avoid the formality that often accompanies dinner parties.

This Breakfast Loaf is a terrific way to impress your guests. It's quite filling, so you can round out your meal with fresh fruit, maybe some fresh muffins, and the traditional coffee and orange juice. Then, sit back and enjoy your company.

If you'd like to avoid any extra work in the morning, put together the loaf the night before and wrap it in aluminum foil. Then, in the morning, all you'll have to do is bake it. You might have to bake it a bit longer if you've had it in the refrigerator all night. No problem -- it gives you more time to chat with friends and family. Happy Holidays!


Breakfast Loaf

  • 1 - 8" round bread loaf
  • 4 slices cooked turkey bacon
  • 1/2 red bell pepper, thinly sliced
  • 6 eggs, scrambled
  • 2 T. grated parmesan cheese
  • 2 ounces sliced black olives
  • 1 medium tomato, thinly sliced
  • 1/2 c. shredded Cheddar cheese
  • 4 ounces mushrooms, sliced and cooked
Preheat oven to 350 degrees. Slice the top off of the bread loaf; set aside for lid. Remove interior of the loaf, leaving 1" on all sides and bottom.

Layer the following inside the loaf:

  1. turkey bacon
  2. red pepper
  3. eggs, sprinkled with Parmesan cheese
  4. black olives
  5. tomato
  6. cheese
  7. mushrooms
Replace the lid and wrap the entire loaf in aluminum foil. Place on a cookie sheet. Bake about 30 minutes or until heated throughout. Cut into 8 wedges and serve with fresh fruit.
  • Yields: 8 servings
  • Preparation Time: 45 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.