Eggs in a roll

We like scrambled eggs, but sometimes I like to add things to them.  This morning I decided to add tomatoes, mushrooms, and cheese.  We had some rolls so I decided to make breakfast fun and put the eggs in them.  Just a different way to eat a yummy meal.  I was telling my daughter that she got a serving of all the food groups too, so that's a healty bonus.  You could add any vegetables that you like.  I had tomatoes and mushrooms on hand, so that's what I used.

1 roll per person

2 eggs per adult, 1 per child

few mushrooms

3 campari or roma tomatoes

cheddar cheese

splash of milk

salt and pepper to taste

1. 
   
   Cut tomatoes in half and take out the seeds, then dice into small pieces.  Slice the mushrooms into bite size pieces. Grate as much of the cheese as you would like.
   
   
   
2. 
   
   Remove the tops of the rolls, then take out some of the filling.  For children, leave a bit of the inside of the roll because 1 egg won't fill a whole roll.
   
   
   
3. 
   
   Saute the mushrooms, then add tomatoes.  Remove from pan.
   
   
   
4. 
   
   Beat the eggs with milk, salt, and pepper.
   
   
   
5. 
   
   Spray pan with Pam so the eggs won't stick.  Cook egg mixture until it just starts to get firm, then add tomato and mushroom mixture and the grated cheese.  Continue to cook until done.
   
   
   
6. 
   
   Serve eggs in the hollowed out roll.  Eat and enjoy!