COOK bacon in large nonstick skillet over medium heat until crisp; DRAIN and CRUMBLE bacon. POUR OFF drippings. ADD mushrooms, onion and bell pepper to skillet; SAUTE until tender, about five minutes. ADD bacon.
BEAT eggs and milk in medium bowl until blended. POUR over mixture in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
SPOON egg mixture onto bottoms of rolls, dividing evenly. TOP each with a slice of ham, tomato and cheese. BROIL 6 inches from heat until cheese is melted, about three minutes. COVER with roll tops.
Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon if desired.
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.