CHEESY PEPPER AND EGG SANDWICH

Cheesy Pepper and Egg Sandwich image

Change up your average egg sandwich when you serve it with peppers and ham on a pretzel sandwich roll warm from the griddle.

Provided by My Food and Family

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 eggs, divided
1/4 cup milk
4 pretzel sandwich rolls, split
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup each chopped green and red peppers
8 slices OSCAR MAYER Deli Fresh Honey Ham

Steps:

Beat 2 eggs and milk in pie plate with whisk until blended. Dip roll halves in egg mixture, turning to evenly coat both sides of each half. Place, cut sides down, on griddle sprayed with cooking spray; cook 6 min. or until both sides of each are lightly browned, turning after 3 min. Top with cheese. Remove from griddle; cover to keep warm.
Cook and stir peppers in medium skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Whisk remaining eggs until blended. Add to peppers; cook on low heat 7 min. or until eggs are set, stirring occasionally.
Place ham on bottom halves of rolls; cover with eggs and tops of rolls.

Nutrition Facts : Calories 610, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 315 mg, Sodium 1220 mg, Carbohydrate 75 g, Fiber 3 g, Sugar 13 g, Protein 30 g