member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Teresa Johnson      

Recipe Categories:

    Bacon and Egg Breakfast Roll


    Source of Recipe


    The American Egg Board

    List of Ingredients




    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 milk
    6 thin slices lean cooked ham
    6 thin slices Swiss or Muenster cheese

    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |