Bacon And Egg Breakfast Rolls

Makes 6 Servings

6 uncut Kaiser rolls

3 slices bacon

1 cup sliced fresh mushrooms (about 4 oz.)

1/2 cup chopped onion

1/2 cup chopped green pepper

6 eggs

1/4 cup skim or low-fat milk

6 thin slices lean cooked ham

6 thin slices tomato

6 thin slices reduced-fat Swiss or Muenster cheese 

1. Slice tops off rolls about 3/4 inch from top. With a fork, scrape out insides of bottom pieces, leaving about a 1/2-inch wall all around. Save crumbs for another use. Set rolls aside.

2. In 10-inch omelet pan or skillet over medium heat, cook bacon until crisp. Drain well. Crumble. Set aside. Pour off and discard fat. Add mushrooms, onions and pepper to pan.

3. Cook, stirring occasionally, until tender but not brown, about 5 minutes. Stir in reserved drained bacon.

4. In medium bowl, beat together eggs and milk until blended. Pour into pan over vegetables.

5. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

6. Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice each of the ham, tomato and cheese. Broil about 6 inches from heat until cheese is melted, about 3 minutes.

7. Cover with reserved roll tops.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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