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Cheesy Pepper and Egg Sandwich

Cheesy Pepper and Egg Sandwich recipe
photo by:kraft
Change up your average egg sandwich when you serve it with peppers and ham on a pretzel sandwich roll warm from the griddle.
20 min
20 min
4 servings
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What You Need

 eggs, divided
cup  milk
 pretzel sandwich rolls, split
cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA
cup  each chopped green and red peppers
slices  OSCAR MAYER Deli Fresh Honey Ham

Make It

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.

REASSEMBLE roll halves, filling with ham and egg mixture.

Kraft Kitchens Tips

Serving Suggestion
For a delightful brunch idea, serve with a seasonal fresh fruit salad.
Make Ahead
Sandwich can be assembled in advance, but do not dip roll halves in egg mixture before using to assemble sandwiches. Wrap sandwiches individually in plastic wrap; refrigerate up to 2 hours. Dip sandwiches in egg mixture just before cooking as directed.
Prepare using OSCAR MAYER Smoked Ham.
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