1 can refrigerated crusty French loaf, baked as directed on can
4 eggs
1/2 cup shredded mozzarella cheese (2 oz)
Instructions
Heat oven to 350°F.
In 8-inch nonstick skillet, cook chorizo over medium heat 3 to 5 minutes, stirring frequently to break up. Drain well in strainer, pressing out excess drippings with large spoon.
In same skillet, cook peppers over medium heat about 3 minutes or until tender. Add peppers to strainer with chorizo to cool.
Place baked French loaf on ungreased cookie sheet. Using serrated knife, cut v-shaped wedge in top; remove wedge and pull out most of the soft bread from inside, leaving a thick wall to protect egg mixture from leaking.
In medium bowl, beat eggs, chorizo and peppers with whisk. Pour into bread boat; top with cheese.
Bake 20 to 25 minutes. Cool 2 minutes before serving.