8 eggs, beaten
4 soft onion rolls, split
1/4 cup FRENCH'S® Classic Yellow Mustard
8 slices sandwich-style dill pickles
8 slices deli ham, (6 oz.)
4 slices Swiss cheese
FRANK'S RedHot® Cayenne Pepper Sauce
COAT a nonstick skillet with vegetable cooking spray. Heat over medium-high heat. Add eggs and scramble just until eggs are set.
SPREAD mustard on bottom half of rolls. Top with pickle slices, ham and cheese, dividing evenly. Spoon eggs on top of cheese layer and cover with top half of rolls.
WRAP sandwiches in foil. Bake 10 minutes at 400°F until hot and cheese melts slightly. If desired, splash on Frank's RedHot Sauce.
Tip: Prepare sandwiches the night before. Refrigerate and bake in the morning just before leaving for work.