Ingredients
The following ingredients have 4 Servings
- 1/2 medium bell pepper, red
- 2 cup spinach
- 3 stalk green onion
- 1 tablespoon olive oil
- 10 medium rolls, dinner, wheat
- 8 large egg
- 4 ounce ham
- 3 tablespoon honey mustard dressing
- 6 slice cache valley cheddar cheese
Instruction
- Chop bell pepper, spinach, and green onions into small pieces. Saute in 1 tablespoon olive oil over medium high heat for 5 minutes, until soft.
- Meanwhile, whisk 8 eggs together. Pour into vegetable mixture after veggies are cooked and continue to stir until eggs are fully cooked. Salt and pepper to taste.
- Preheat oven to 350* F. Cut rolls in half horizontally so that the bottoms are separate from tops. Place the bottom half of the rolls in a 9x13 baking dish. I could only fit 10 rolls because they were wide, but use as many as you can fit.
- Spread a layer of honey mustard on the roll bottoms, if desired. Layer on cooked eggs with veggies, ham, and then cheese. Cover with the top half of the rolls.
- Bake for 25 minutes at 350* F, until cheese is melted and rolls are browned.
