Don’t let the name fool you. Not only is this bake easy to pull together, it makes a great meal any time of day! The best part? This is one of those magic meals a tween could pull off solo, with nothin more than a little chopping supervision. Get your brunch on!
Brunch Bread Bake
1 8-9 inch diameter loaf of whole grain bread
1/3 cup chopped red pepper
1/4 cup chopped chives
1/2 cup shredded cheese – we used sharp cheddar
salt and pepper to taste
olive oil for brushing
Cut off top of loaf and scoop out center to make a bowl – leave about an inch on all sides and keep bottom intact.
Brush inside of bread bowl with olive oil, then sprinkle with about a third of the cheese.
Beat eggs well, add salt and pepper to taste.
Pour into bread bowl.
Sprinkle red peppers and chives evenly over the eggs.
Top with another third of the cheese.
Place bread in a foil lined oven safe dish – we used a 10 inch cast iron skillet. Curl the foil around the bread edges to keep it from browning too fast.
Bake at 400 for 25 minutes, or until eggs puff and cooked through.
Let cool slightly before slicing. Top with chopped tomatoes, the rest of the cheese and chives to serve!