Love Western sandwiches? Try this recipe as part of a weekday breakfast on the run.
- Prep time: 30 min
- Makes: 12 servings, 1 bar (98 g) each
|1 tsp / 5 ml||oil|
|1/2 cup / 125 ml||chopped red onions|
|1 cup / 250 ml||each chopped green and red peppers|
|1 can||refrigerated crescent dinner rolls (235 g)|
|8||processed mozzarella cheese slices, divided|
|1||ham steak, chopped (175 g)|
|2 cup / 500 g||Egg Creations Whole Eggs Original, well shaken|
HEAT oven to 375ºF (190°C)
HEAT oil in medium nonstick skillet on medium heat. Add onions; cook and stir 3 min. Add peppers; cook and stir 3 min. or until crisp-tender. Remove from heat.
UNROLL crescent dough onto bottom of 13x9-inch pan; press dough to cover bottom of pan while firmly pressing perforations together to seal. Prick with fork at 1-inch intervals.
BAKE 8 min. or until lightly browned. Meanwhile, coarsely chop 2 cheese slices.
TOP crust with remaining (whole) cheese slices, ham and vegetables. Shake egg carton well. (Or, lightly whisk eggs in bowl.) Pour eggs over vegetables; top with chopped cheese slices.
BAKE 30 min. or until centre is set. Cool 5 min. before cutting into bars.
Cool, then refrigerate any leftovers. Refrigerate up to 3 days. Reheat in microwave just before serving.
Serve with a crisp green salad and fresh fruit for a simple weekend brunch.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.Learn More
Tips: Scrambled Eggs
Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.