1. Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels. 2. Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet. 3. Add mushrooms (or vegetables of choice) and pancetta to bread shells. Scramble the eggs and pour equal amounts into each roll; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg mixture is firm/not jiggly. ---------------------------------------------------------------------------
Nutrition
Ingredients
