My roommate and I have gotten into the habit of making breakfast on Saturday mornings - mostly egg-based things, since eggs are cheap, tasty, and versatile, and we're both on college students' budgets. Anyway, this week, we decided to make a baked egg boat (modified from this recipe) that's loaded with cheese and fresh veggies. I imagine that any number of add-ins would be quite good, since the recipe isn't fussy and very easy to tweak to your liking.

Ingredients
1 loaf of bread, maybe 14" long, something crusty like Italian
5 eggs
1/2 cup milk - we used skim, but I don't think the type matters
1/4 teaspoon each salt and pepper
Things to add - do what you want! We used green onion, bell pepper, and jalapeno (my roomie's a vegetarian), and just eyeballed the amounts.
Shredded sheese - again, do what you want! I'm partial to Mexican-style blends, but I imagine that any sharp, flavorful, melting cheese would do well.

Steps
Preheat your oven to 350 F. Gouge out a well in the bread that's large enough to hold the egg mixture, but make sure there's no less than 3/4" of bread on any of the sides. Beat together the eggs and milk; add in the salt and pepper. Mix whatever you're adding into the egg, and pour it all into your prepped loaf. Bake the whole thing (aluminum pans are very nice for this) until the eggs aren't runny in the middle, which can take anywhere from 35 minutes to 50 minutes, depending on what you added. Once it's done, let it rest a couple minutes, then slice and serve, lime Jarritos optional.