BACON & EGG BREAKFAST ROLLS

BACON & EGG BREAKFAST ROLLS

For a hearty start to the day, stuff a roll with some favorite foods, Get your
Vitamin C, too, by serving with orange segments or adding tomato slices
to the sandwich.
· 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 reduced−fat Swiss or Muenster cheese

Slice tops off rolls about 3/4 inch from top. With a fork, scrape out the
insides of bottom, leaving about 1/2−inch wall all around. Save crumbs for
another use. Set rolls aside.
In 10−inch omelet pan or skillet over medium heat, cook bacon until crisp.
Drain well. Crumble. Pour off and discard fat. Add mushrooms, onions and
pepper to pan. Cook until tender but not brown, about 5 minutes. Stir in
drained bacon.
In medium bowl, beat together eggs and milk until blended. Pour into pan
over vegetables. 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 no stir constantly.
Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice
each of ham and cheese. Broil about 6 inches from heat until cheese is
melted, about 3 minutes. Cover with reserved roll tops.