Bacon-Orange Breakfast Sandwiches

The seductive flavor of sweet orange permeates these breakfast sandwiches. Bacon and egg stuffs the middle.

Ingredients

• 1 (13.9-ounce) tube Pillsbury™ Orange Rolls with Orange Icing
• 8 slices bacon, cooked
• 4 eggs
• 2 teaspoons water
• 2 teaspoons finely minced fresh chives, plus more for garnish
• Salt and pepper
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Directions

1. Heat oven to 400F degrees. Unwrap package and place rolls on a baking sheet (not in a round cake pan as package directs). Bake rolls 15 minutes, then remove from oven to a rack.
2. While rolls are baking, cook bacon in a skillet, to your liking. Remove bacon from skillet onto paper towels to drain, and discard nearly all the bacon fat, leaving just a bit in the pan for the eggs.
3. Crack eggs in a bowl and add water; whip using a fork, and then add eggs to hot bacon-fatty skillet. Turn heat down to medium-low. Sprinkle with a pinch of salt and a few grinds of pepper, and sprinkle with 2 teaspoons snipped chives. Allow eggs to cook, undisturbed, until they are no longer runny. You may put a lid on the skillet to speed the cooking process if you like.
4. When rolls are out of the oven, have cooled for a couple of minutes so you can handle them, and eggs are done, you are ready to assemble sandwiches. For each sandwich, split a roll in half, add a strip of bacon (cut it in half horizontally so it fits better), 1/8 of the eggs (cut in squares or slices so it fits well, and put the top roll lid on.
5. Open the icing tub and spread 1/8 of the icing atop each stuffed sandwich. An offset spatula or icing spatula works well for this. Sprinkle each roll top with a few snipped chives, for pretty.
6. Makes 8 sandwiches.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious