Directions: |
Directions:Preheat oven to 350° F. Prepare a 7x10 pan with non-stick spray. In a medium bowl, whisk eggs, salt, and pepper until blended. Heat a large skillet over medium heat. Pour egg mixture into the pan, as eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat and set aside. In a small bowl, mix together the melted butter, garlic salt, and Italian seasoning. Split your rolls in half, place one half in the bottom of baking dish. Top the buns with the cheddar cheese slices, ham slices, cooked eggs, and then the provolone cheese slices. Place the top half of the buns on top and brush the top of the rolls with the melted butter mixture. Cover the dish with tinfoil and bake for 15-20 minutes or until the cheese is hot and bubbly.
(Bacon, Canadian Bacon, Sausage are all options. Just make sure they are pre-cooked. You can even simplify and just make a quick and easy egg and cheese breakfast sandwich.) |
Personal
Notes: |
Personal
Notes: Get out your tinfoil, if you want to make this recipe even easier. Simply wrap the sandwiches individually in tinfoil and throw them in your freezer. They will be good for up to one month. When you are ready, unwrap the sandwich and place it in an oven preheated to 350° Fahrenheit for about 10 minutes. Or you can zap it in the microwave for 3 minutes. Either way, make extra and keep the leftovers!
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