Spanish Bread
  • 1 lg. sourdough French bread, round & fat
  • 10 eggs, beaten
  • 1 pkg of sliced mushrooms
  • 4 slices Monterey jack cheese, cut in pieces
  • 6 slices of Cheddar cheese, cut up (you can use any amount or type of cheese you want. I don't usually measure these out)
  • 1 pkg. bacon, lean, fried, crisp & crumbled
  • 1 small green pepper, chopped
  • Small amount of minced onion
  1. Sauté the green pepper, onion and mushrooms in a small amount of butter. Cut top off bread and tour out insides. Coat inside and the top of the bread with butter. Scramble eggs loosely and add the green pepper, onion and mushroom mixture. Add cheese and salt and pepper to taste. Pour mixture into bread. Top with crumbled bacon. Cover with top of bread. Wrap in foil and refrigerate. I make this on 12/23 so it sits in the refrigerator for two days. On Christmas morning place the foil wrapped bread onto a cookie sheet and cook at 350 for at least 1 hour and 15 minutes. Cut until wedges and serve.