Cheesy Pepper and Egg Sandwich

• 6 eggs, divided
• 1/4 cup milk
• 4 pretzel sandwich buns, split
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/2 cup each chopped green and red peppers
• 1/2 lb. (225 g) sliced deli reduced-sodium ham

1. Whisk 2 eggs and milk in pie plate until blended.
2. Dip bun halves in egg mixture, turning to evenly coat both sides of each half.
3. Place, cut sides down, on griddle sprayed with cooking spray; cook 6 min.
4. or until both sides of each are lightly browned, turning after 3 min.
5. Top with cheese.
6. Remove from griddle; cover to keep warm.
7. Cook and stir peppers in medium skillet sprayed with cooking spray on medium heat 3 min.
8. or until crisp-tender.
9. Whisk remaining eggs until blended.
10. Add to peppers; cook on low heat 7 min.
11. or until eggs are set, stirring occasionally.
12. Fill buns with ham and eggs.

eggs, milk, sandwich buns, philadelphia, red peppers, deli

Taken from www.kraftrecipes.com/recipes/cheesy-pepper-egg-sandwich-184495.aspx (may not work)