BUNDLED-UP BREAKFASTS

SURPRISE OVERNIGHT GUESTS WITH WRAPPED MORNING TREATS THAT DELIVER HOME-BAKED WARMTH

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BREAKFAST LOAF

I love to make this mile-high breakfast sandwich when we have company for the weekend. If you like, add some sliced mushrooms and olives.

-Amy McCuan, Oakley, CA

Prep: 15 min.

Bake: 25 min. + standing

Makes: 6 servings

6 large eggs

½ tsp. salt

⅛ tsp. pepper

1 Tbsp. butter

1 round loaf (1 lb.) French bread

6 oz. sliced deli ham, divided

¾ cup shredded Monterey Jack cheese, divided

¾ cup shredded cheddar cheese, divided

½ medium sweet red pepper, thinly sliced

1 medium tomato, thinly sliced

1. Preheat the oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until the eggs are thickened and no liquid egg remains. Remove from the heat.

2. Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a ½-in. shell (save removed bread for another use).

3. Place a fourth of ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil.

4. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting into wedges.

1 PIECE 439 cal., 18g fat (9g sat. fat), 230mg chol., 1083mg sod., 42g carb. (5g sugars, 2g fiber), 26g pro.

SAUSAGE CHIVE PINWHEELS

These spirals are simple to make but look special on a brunch buffet. Our guests eagerly help themselves— sometimes the eye-catching pinwheels don't even make it to their plates! -Gail Sykora, Menomonee Falls, WI

Takes: 30 min.

Makes: 1 dozen

1 tube (8 oz.) refrigerated crescent rolls

½ lb. uncooked bulk pork sausage

2 Tbsp. minced chives