6 dinner rolls (3½ inch)
12 slices cooked OSCAR MAYER Bacon, divided
6 oz. VELVEETA®, cut into 6 slices
1 Tbsp. chopped fresh chives
HEAT oven to 375°F. CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll. CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA®. Slip 1 cracked egg into each bowl; place on baking sheet. BAKE 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min. SPRINKLE eggs with chives. Replace tops of rolls. Serve with remaining bacon slices. Kraft Kitchens Tips: Serving Suggestion: Serve with your favorite fresh fruit to round out the meal. Variation: Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick crusty bread slices for the rolls.
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