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Sheet-Pan Bacon Egg Sandwiches for a Crowd
  • 8 slices bacon (about 8 ounces), cut into 1/2 inch pieces
  • 1 tablespoon vegetable oil
  • 18 large eggs
  • 1/2 cup half-and-half
  • 3 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 plum tomatoes, seeded and diced
  • 2 cups shredded sharp Cheddar
  • 16 potato sandwich rolls, split
  • Hot sauce, for serving
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