Garden Egg Bread
1 round loaf of bread (can be sourdough or country french)
1/2 lb. mushrooms, sliced thinly
2 medium onions, thinly sliced
1 T. brown sugar
2 C. chopped fresh vegetables (broccoli, cauliflower, green onions, zucchini)
8 oz. cream cheese
3/4 lb. pepper jack cheese shredded
1/2 C. cheddar cheese shredded
8 eggs beaten
1 C. milk
Spray a cookie sheet with oil. Slice the bread in half so that you have 2 rounds. Scoop out the soft center. Place the bread halves on the cookie sheet.
Saute the mushrooms and onions until tender, adding the brown sugar halfway thru the cooking. Set aside to cool.
Saute or blanch the vegetables you have chosen. Set aside.
Cut the cream cheese into 1 inch cubes. Distribute evenly over the 2 bread halves. Top with the mushroom and onion mixture. Layer 1/2 of the vegetables and half of the pepper jack cheese. Add the remaining vegetables and the cheese.
Mix eggs and milk together and blend well. Pour over the vegetable mixture, dividing between the 2 halves. Top with the cheddar cheese.
Cover and refrigerate overnight. Bake at 375°F. for 35 -45 minutes or until nicely browned and center is set.
Slice into wedges and serve.
Serves 8 – 10.