• 4  brown-and-serve style enriched French rolls
• 2  cans (4% ounces each) deviled ham
• 8  eggs
• ¹/₄ cup milk
• ¹/₂ teaspoon seasoned salt
• ¹/₂ teaspoon crushed thyme
• ¹/₄ cup minced onion
• ¹/₄ cup minced green pepper
• 1  teaspoon vegetable oil
• Onion rings
• Green pepper rings

1. Bake rolls following package directions. Split into halves lengthwise; spread cut sides with deviled ham. Keep rolls warm.
2. Meanwhile, using a fork or rotary beater, mix eggs, milk, seasoned salt, and thyme in a bowl. Stir in onion and green pepper.
3. Heat oil in a 10-inch skillet over medium heat and pour in egg mixture. As mixture thickens, lift with fork or spatula from bottom and sides of skillet, allowing uncooked portion to flow to bottom; do not stir. When bottom is browned, cut egg mixture into four strips and turn each strip. Cook until browned.
4. Cut each egg strip in half and place each half strip on a roll half. Top each sandwich with onion and green pepper rings. Serve hot.

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