Bacon and Egg Breakfast Roll

serves 6

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

1. Slice off tops of 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.

2. 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 peppers to pan.  Cook until tender but not brown, about 5 minutes.  Stir in drained bacon.

3. 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.

4. Spoon egg mixture into hollows of reserved rolls.  Top with 1 slice of ham and cheese.  Broil about 6 inches from heat until cheese is melted, about 3 minutes.  Cover with reserved roll tops.