Egg-Cellent Breakfast Sandwich

• 2 cups egg substitute
• 12 cup baked ham, chopped
• 12 teaspoon onion powder
• salt & pepper, to taste
• nonstick cooking spray
• 12 cup button mushroom, finely chopped
• 14 cup green bell pepper, finely chopped
• 12 small yellow onion, minced
• 1 large tomatoes, seeded and chopped
• 2 tablespoons prepared pesto sauce
• 12 cup monterey jack cheese, shredded
• 1 dash hot sauce (optional)
• 4 teaspoons sweet creamy butter
• 4 rolls, halved & toasted (Portugese, cibatta, whole-wheat, your choice)

1. Whisk together egg substitute, ham, onion powder, salt and pepper in a small mixing bowl.
2. Set aside.
3. Coat small skillet with cooking spray; place over medium-high flame.
4. Add mushrooms, bell pepper, onion, and tomatoes; cook and stir until soft.
5. Stir in pesto; season with salt and pepper to taste.
6. Transfer vegetable mixture to a plate; set aside.
7. Coat medium skillet with cooking spray; place over medium flame.
8. Pour egg mixture into warmed skillet; add cheese and hot sauce (optional).
9. Constantly stir and cook until eggs are fully cooked.
10. Butter the bottom of each roll (1 teaspoon per bottom); divide eggs evenly among the 4 rolls, and top with reserved vegetable/pesto mixture.
11. Serve immediately with a hot cup of coffee, and enjoy.

egg substitute, ham, onion powder, salt, nonstick cooking spray, button mushroom, green bell pepper, yellow onion, tomatoes, pesto sauce, cheese, hot sauce, sweet creamy butter, rolls

Taken from www.food.com/recipe/egg-cellent-breakfast-sandwich-374113 (may not work)