Source:

Teresa

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Source: American Egg Board