Western Bars

Love Western sandwiches? Try this recipe as part of a weekday breakfast on the run.

Nutritional Information

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1 tsp / 5 ml	oil
1/2 cup / 125 ml	chopped red onions
1 cup / 250 ml	each chopped green and red peppers
1 can	refrigerated crescent dinner rolls (235 g)
8	processed mozzarella cheese slices, divided
1	ham steak, chopped (175 g)
2 cup / 500 g	Egg Creations Whole Eggs Original, well shaken

HEAT oven to 375ºF (190°C)
HEAT oil in medium nonstick skillet on medium heat. Add onions; cook and stir 3 min. Add peppers; cook and stir 3 min. or until crisp-tender. Remove from heat.
UNROLL crescent dough onto bottom of 13x9-inch pan; press dough to cover bottom of pan while firmly pressing perforations together to seal. Prick with fork at 1-inch intervals.
BAKE 8 min. or until lightly browned. Meanwhile, coarsely chop 2 cheese slices.
TOP crust with remaining (whole) cheese slices, ham and vegetables. Shake egg carton well. (Or, lightly whisk eggs in bowl.) Pour eggs over vegetables; top with chopped cheese slices.
BAKE 30 min. or until centre is set. Cool 5 min. before cutting into bars.

Cool, then refrigerate any leftovers. Refrigerate up to 3 days. Reheat in microwave just before serving.
Serve with a crisp green salad and fresh fruit for a simple weekend brunch.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.