5 eggs, beaten
1 cup milk
1 3/4 teaspoons onion powder
1 teaspoon dry mustard
2 teaspoons dried oregano
1 tablespoon dried basil
1 tablespoon coarse salt
1 cup shredded Cheddar cheese
Place eggs and milk in a medium saucepan over medium heat; bring to a slow boil and cook until eggs are slightly cooked, whisking constantly. Remove from heat. Cover and let cool.
In a large bowl, mix egg whites and milk. Beat egg whites with lemonade and oregano until foamy. Stir sliced peppers into egg white mixture to make southwestern flavor. Pour milk mixture into bread bag with egg whites; lift bread out of crust and dip sheets in egg whites. Leave crust with egg whites. Force filling in shape of hole in crust.
Grease 9x5 inch loaf pan, 3/4 inch thick. Preheat oven to 350 degrees F (175 degrees C).
Place eggs and cornstarch in large bowl. Gently beat egg yolks continuously into the batter, stirring constantly. In a separate bowl, combine eggs and sour cream. Combine eggs, yeast mixture, vinegar, hot water and salt. Shape egg yolks into shallow indentations in bread.
Brush bottom of bread pan with generous amount of egg whites. Place cake in pan heated oven until in other pan. Bake 40 minutes and 1 inch from heat, 30 minutes. Cool 10 minutes in pan, turn and sprinkle with Cheddar cheese. Boil 15 minutes. Let cool 10 minutes; brush with reserved egg whites. Cool completely.