Recipe Details

Summary

Name: Bacon & Egg Breakfast Rolls

Category: Eggs

· 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.