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Bacon and Egg Breakfast Roll
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  • 6 uncut Kaiser rolls
  • 3 slices bacon
  • 1 cup (225 ml) sliced fresh mushrooms (about 4 oz (112 grm). per cup)
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) chopped green pepper
  • 6 eggs
  • 1/4 cup (60 ml) 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 not 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.
Source: American Egg Board

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