Breakfast Loaf

There are all the classic brunch dishes—frittatas, French toasts, yogurt parfaits—and then there are the unexpected ones that wow the crowd. This breakfast loaf falls firmly in the latter. Built in a hollowed-out French bread boule, this breakfast loaf layers deli ham, scrambled eggs, fresh veggies and lots of melty cheese. Then, we pop the lid back on the bread and bake everything together, heating up each layer and melding the flavors.

I love cutting into the loaf and seeing all those pretty layers—it makes for such a fun unexpected presentation, like an Italian brunch torte. It’s impressive enough for Sunday brunch but so easy that it comes together in just 15 minutes.

Breakfast Loaf Ingredients

• Eggs: Scrambled eggs make the bottom layer of the breakfast loaf. Make sure to have salt and pepper nearby for seasoning.
• French bread: Buy a rounded French loaf from your local bakery or grocery store. It should be big enough to weigh about 1 pound.
• Deli ham: Purchase 6 ounces of good-quality deli ham. I always like to buy it freshly sliced for the best flavor.
• Cheese: Freshly shred Monterey Jack and cheddar cheese from their blocks. Pre-shredded cheese contains cellulose—an anti-caking agent—which can affect the flavor of the cheese due to the presence of preservatives.
• Veggies: Clean and thinly slice a red bell pepper and a tomato. These fresh ingredients break up some of the fatty richness to refresh and brighten everything.

Directions

Step 1: Cook the eggs

Preheat the oven to 350°F. Whisk together the eggs, salt and pepper until the eggs are completely blended.

In a large skillet, heat the butter over medium heat. Pour in the egg mixture and scramble the eggs by cooking and stirring until they are thickened and no liquid remains. Remove the pan from the heat.

Editor’s Tip: Save your eggs from overcooking and transfer them to a plate as soon as you’re done scrambling.

Step 2: Hollow out the bread

Using a serrated knife, cut one-fourth off the top of the French bread loaf. Using your fingers, hollow out both parts, leaving a 1/2-inch shell. There should still be bread on the inside. If you can see the crust from the inside, you went too far.

Editor’s Tip: Save the removed bread for leftover bread recipes like casseroles, homemade croutons or stuffings.

Step 3: Assemble the breakfast loaf

Place one-fourth of the sliced deli ham in the bread bottom. Top it with half each of the cheeses, then layer with the thinly sliced red pepper, scrambled eggs, thinly sliced tomato, and the remaining cheeses and deli ham.

Press the layers gently down, then replace the bread top. Wrap the breakfast loaf tightly in foil.

Step 4: Bake the loaf

Bake the breakfast loaf until it’s heated through, 25 to 30 minutes. Carefully remove the foil and let the breakfast loaf stand for 10 minutes. Use a serrated knife to cut the loaf into wedges and serve.

Breakfast Loaf Variations

• Add more veggies: Layer in fresh spinach or sauteed onions and mushrooms into the breakfast loaf for a few more veggies.
• Swap in pork sausage: Breakfast sausage lovers can use ground pork sausage in the breakfast loaf as a substitute for deli ham. Just make sure to cook it through, drain the excess oil, then layer all of it on the bottom of the breakfast loaf.
• Change the cheese: No need to stick with just cheddar or Monterey Jack. Try Swiss, pepper jack, fontina, Gruyere, Munster or Colby Jack as desired.
• Add some spice: For anyone who loves a bit of spice in the morning, layer in pickled jalapenos, a few dashes of hot sauce, or opt for a spicy pepper jack cheese or spicy Italian sausage.

How to Store a Breakfast Loaf

Store leftover breakfast loaf in an airtight container in the fridge for up to two days. Reheat slices in the microwave or a 350° convection oven until warmed through, 10 to 15 minutes.

Can you make a breakfast loaf ahead of time?

I don’t suggest making the entire breakfast loaf ahead of time, but you can prep certain aspects of the dish before assembling. For example, cut and scoop out the bread, then wrap it tightly in storage wrap to prevent it from drying out. Cut and slice the vegetables and store them in an airtight container in the fridge. Shred the cheese fresh from the block and store the shreds in an airtight container in the fridge.

Breakfast Loaf Tips

Can you make the bread from scratch?

Yes, you can make the French bread loaf from scratch. Use your tried-and-true recipe, or shape our crusty French loaf into a boule instead of a batard. You could also use Julia Child’s French bread recipe—can’t go wrong there!

What other bread can you use?

Other breads you can use include Italian loaves, potato bread or country bread. Essentially, anything with a crusty exterior and a soft interior is ideal. You want something that will hold in all the ingredients but soft enough on the inside to make for a pleasant eating experience.

What do you serve with a breakfast loaf?

Since the breakfast loaf already covers the carbs and protein, round out your brunch spread with a fruit salad or simple side salad. You could also set out sweet breakfast pastries, like muffins, Danishes or coffee cakes, so guests have a few options to choose from. Don’t forget about the drinks—orange juice, smoothies, coffee or tea are a must!