Easy and always a hit with the kids at special occasion breakfasts. Double recipe if serving a crowd.

6	med	ready to bake French Rolls
12	lg	eggs
4	tbsp	butter or margarine
2		green onions, chopped
6	tbsp	skim milk
1	tsp	seasoned salt
1/2	tsp	black pepper
6	tsp	extra sharp Cheddar cheese, grated
6	sm	sprigs parsley

• Preheat oven to 425 degrees
• With a sharp knife - cut top off and remove the centers of each roll, leaving a shell about l/2 inch thick. Save the tops and centers of the rolls--store in a plastic bag in freezer until next time you need bread crumbs.
• Bake the shells for about 15 minutes, or until golden brown.
• Melt butter in skillet and saute the onions.
• Beat eggs, milk and seasoning and scramble with the onions.
• Spoon equally into the baked shells.
• Top each serving with 1 tsp of grated cheese and a sprig of parsley.

  Serves 6