3 each Sara Lee White Sandwich Rolls made Cheezzy Parmesan Bread style
4 ounces sliced Farmer John's Ham
2 each strips Farmer John's Bacon
2 each link Farmer John's Skinless Link Sausage
2 each sliced Sargento Mild Cheddar Cheese
2 each sliced Sargento Pepper Jack Cheese
2 each EGG-LAND's BEST Organic Large Brown Grade A Eggs
4 ounces shredded Potato for Hash Browns
1 each half California Grown Avocado
1 ounce diced Medium Mushrooms
1 ounce finely diced Red Onion
1 tablespoon chopped Green Onion
Wash your hands with medium hot water and soap. On a sheet pan start with the bottom piece of Sara Lee White Sandwich Roll (made Cheezzy Parmesan style) for the foundation. First place 4 ounces Farmer John's Ham pan fried. Make Hash Brown (recipe in Sides & Sauces section) same circumference as sandwich roll and put on top of fried ham. Then add 1 each slice of Sargento Pepper Jack Cheese. Take 1 each EGG-LAND's BEST Organic Large Brown Eggscrambled with 1 ounce diced Medium Mushroom and 1 each tablespoon chopped Green Onion and stack on top of cheese. Then add 1 each slice of Sargento Mild Cheddar Cheese.
Start the top stack with the middle piece of sandwich roll (made Cheezzy Parmesan style). Place 2 each slicedTomato with 2 each strips of cooked Farmer John's Bacon on top. Then add 1 each slice Sargento Pepper Jack Cheese. Take 1 each EGG-LAND's BEST Organic Large Brown Egg scrambled with 2 each diced cooked Farmer John's Skinless Link Sausage and finely diced Red Onion put on top of the cheese bacon and tomato. Fan out 1 each half CaliforniaGrown Avocado to cover the egg scrambler. Then add 1 each slice of Sargento Mild Cheddar Cheese.
On the sheet pan place in preheated oven for 2 to 3 minutes at 375 degrees. Time may vary so monitor the"Tsunami" while in the oven until cheese is at its melty goodness. Remove from oven and place the two levels along with the top bun on a cutting board to assemble. Stack the second level on top of the first level and place the top sandwich roll to complete.