Scrambled Bread Recipes

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.

Steps:

• Melt butter in frying pan.
• Add the bread and saute until golden brown.
• Add remaining ingredients and scramble until fluffy.

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
• Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.