Gameday Breakfast Sliders

I made a small batch of these (4 rolls) for the two of us. No Baking Papa loved them. I thought the butter / sugar / mustard topping would make them difficult to pick up but they were fine to eat as finger food. I am not a 'sweet' person, so they weren't exactly my favorite, but that is just my taste. I think these would be good to make for a brunch or pot luck.

Wonderful recipe with a nice combination of flavors! The sweet apple sausage paired with sharp cheddar was definitely an indicator that this was going to be tasty so I had to give this a try and boy am I glad I did! This was a nice change to our regular breakfast sandwich routine and so good you'd never know that the sausage was so low in fat. I used reduced fat shard cheddar along with whole grain bagel thins vs. mini bagels. And since I didn't have apple jelly I served this with a side of apple butter.


Gameday Breakfast Sliders
Prep time 10 mins
Cook time 10 mins
Total time 20 mins

INGREDITENTS

1 pkg (12 count) Hawaiian Rolls
8 - 10 eggs (depending on egg size & how "eggy" you want your sliders)
6 large slices provolone cheese (thin slices)
sliced ham (at least 6 large, thin slices)
¼ Cup butter (melted)
1 Tbsp yellow mustard
1 Tbsp brown sugar

INSTRUCTIONS
  • Scramble up your eggs however you like to do them.
  • While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).
  • Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).
  • Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.
  • Place the top sheet of rolls over the ham.
  • At this point, either cover and store in frridge/freezer for future use or continue on to finish making...
  • In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides).
  • Bake at 350 for about 10-15 minutes (until cheese gets nice & melty).
  • Remove from oven and let cool a few minutes. Then cut and serve


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