Eggs In A Basket

YIELD: 12 Servings

12 large eggs (1 lb. 5 oz.*)
1/4 cup milk
3/4 cup fully-cooked ham, diced
1 1/2 cups shredded Cheddar cheese
3/4 cup garlic-herb flavored cream cheese
1/2 cup green onion, sliced .5 oz.
12 brioche, boule bread, or small artisan rolls, split, and heated if desired (3 to 4 oz. each)

1. Beat together eggs and milk. Spray-coat a large (12- to 14-inch) non-stick pan. Scramble eggs until almost done.
2. Stir in ham, cheeses, and green onion. Continue cooking until firm throughout with no visible liquid egg remaining. Keep warm.
3. Portion 1/3 cup cooked egg mixture into one cut side of roll. Replace top of roll. Serve immediately.

* If using frozen or liquid whole egg product.

Recipe and photo submitted by the American Egg Board