I was cooking for a church event this weekend, and I really didn’t feel like going “all out.” So here’s what I came up with: 2 loaves of French Bread (no, I’m not about to go all “5 loaves and 2 fish” on you), sliced in half and layered with either pimiento cheese or hummus (I found this really great hummus at Wal-Mart that has some sort of Indian spice in it- vair vair good!). Layer some ham or turkey on top, and don’t skimp. Then in a separate bowl, whisk together 7 or 8 eggs, add about a quarter cup of milk, a cup of cottage cheese, and some salt and pepper. Throw some veggies and sliced red onion into an oiled pan and top with the egg mixture, then shred some cheese on top before baking. When the egg “casserole” is done, let it cool and slice it up to place on the sandwiches! Finish it off with another slice of cheese.
For me, this was much easier than putting all of the individual ingredients on the bread separately. Plus, it made it feel a little fancier to have an egg filling inside the bread. These are ideal for making ahead of time, especially when you need to cook for a big group! Just slice up the long loaf after you let it cool a bit, and you’ve got cute little brunch subs to share!
- 2 loaves French bread, sliced lengthwise
- 1/2 cup pimiento cheese
- 1/2 cup hummus of your choice
- 1 package turkey
- 1 package ham
- 8 eggs
- 1/4 cup milk
- 1 cup cottage cheese
- salt and pepper
- 1/4 cup red onion
- handful of shredded spinach
- broccoli and cauliflower florets
- sliced tomatoes
- 8 slices cheddar
- 8 slices provolone
- Preheat oven to 350 deg.
- Spread one loaf with an even layer of hummus, and the other loaf with an even layer of pimiento.
- Layer ham and turkey on top of each loaf.
- In a separate bowl, whisk together eggs, milk, cottage cheese, and S+P.
- In an oiled casserole dish, layer veggies and pour egg mixture on top. Layer cheddar slices on top. Bake at 350 deg for 30-40 minutes or until cheese is golden brown and eggs have browned around the sides. Allow to cool at least 15 minutes, then slice into long strips.
- Place each strip on top of bread, then top with a few more layers of provolone.
- Close with other half of the loaf and secure every few inches with a toothpick.
- Slice into even sandwich slices.