I have to admit, I am not much of a breakfast girl. As a matter of fact I am downright BORING when it comes to breakfast through the week. With my love for cooking it is amazing that I have such a lack of imagination when it comes to making myself some breakfast. Maybe that is the big problem. I hate to cook for just myself. If I lived alone I would probably starve! But once the weather starts cooling down I start to get inspired to make breakfast on the weekend. Jessi actually requested I make grits this weekend! She hasn’t had grits in YEARS! I am actually excited to cook some up.

This morning I made Scramblewiches. It is pretty simple, cook some deli ham in butter, add eggs with some S&P, hot sauce and a splash of milk, scramble and put them inside some scooped out bread boats with cheese topped with chives. Simple? Extremely! Tasty? Well, we all liked it so that would be a yes. It wasn’t a fancy show of a breakfast, but it was warm and cheesy and filled our tummies nicely. It was supposed to make 4 adult size servings, but it just seemed too big for me so I cut the bread down and made 8 normal size servings.

I don’t see me waking up in the middle of the night telling Kevin “Oh My God I have GOT to have a scramblewich tomorrow or I will die!”. But it was a good, filling, and easy breakfast and perfect for the cool fall mornings. 


1 baguette (day old is fine)
2 tablespoons unsalted butter
1/2 pound deli sliced ham, smoked turkey, pastrami, or corned beef
8 large eggs
a splash of milk
a teaspoon of hot sauce
salt and freshly ground black pepper
4 deli slices of Swiss cheese (halved lengthwise to fit bread), or 8 slices of cheddar (2 squares per bread), or 6 slices Provolone cheese ( 1 1/2 slices per bread, cut to fit)
chopped fresh chives or parsley

preheat oven to 200

crisp the bread in the oven, split it lengthwise, and hollow it out. Cut each piece in half again, across, making four boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take i tout as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble; there are eggs under there! Garnish with the chopped chives or parsley.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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