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These elegant egg, bacon
and mushroom filled rolls are perfect entrees for a weekend brunch
buffet.
Bacon
and Egg Breakfast Rolls
- 6 uncut Kaiser rolls
3 slices bacon
1 cup sliced fresh mushrooms (about 4-ounces)
1/2 cup chopped onion
1/2 cup chopped green pepper
6 large eggs
1/4 cup milk
6 thin slices cooked ham
6 thin slices 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.
Makes 6 servings.
Recipe provided courtesy of the American Egg Board.
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