Cheesy Pepper and Egg Sandwich

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

Rated 4.6 from 68 votes

Prep Time

20M

Total Time

20M

Servings

4 servings

6 eggs, divided

1/4 cup milk

4 pretzel sandwich rolls, split

1 cup KRAFT Shredded Pepper Jack Cheese

1/2 cup <u>each</u> chopped green and red peppers

8 slices OSCAR MAYER Deli Fresh Honey Ham

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1. 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.

2. 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.

3. Place ham on bottom halves of rolls; cover with eggs and tops of rolls.

Cheesy Pepper and Egg Sandwich

What You Need

Instructions

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