My family loves breakfast for dinner every once in a while. I like breakfasts for dinner because they tend to be super easy and everyone loves it! These sliders are a take off on several other sliders I have made including Meatball sliders, Reuben sliders (one of my most popular recipes to date), and of course the original slider sandwich recipe.
These were a hit just as I expected. The hardest part? Scrambling 10 eggs. My daughter put these together in about 15 minutes. The strangest part to her was the topping for the rolls but once I convinced her to try it she was so glad she did. It gives the rolls even more flavor than you expect them to have.
Tip: When scrambling the eggs try not to break them up into small pieces as you normally do when cooking them. You want nice, large, fluffy chunks to place over the rolls.
- 1 package Hawaiian Dinner Rolls
- 8 oz Provolone cheese, thin sliced (can use any of your favorite cheese)
- 8 oz Tavern ham or Virginia Baked Ham, thin sliced
- 10 large eggs
- 1\4 cup butter, melted
- 1 tablespoon yellow mustard
- 1 tablespoon brown sugar
- Preheat oven to 350 degrees.
- Cut rolls in half horizontally so you have a sheet of tops and a sheet of bottoms. Place bottoms in a 13 x 9 baking dish.
- Cover bottoms of rolls with half the cheese. Then place a layer of half the ham over the cheese.
- In a large skillet over medium heat cook scrambled eggs. Try to leave them in large chunks not small bites. Place cooked eggs over ham.
- Cover with remaining ham and cheese. Add tops to rolls.
- In a small bowl combine melted butter, mustard and brown sugar. Brush tops and sides of rolls with the mixture.
- Bake 12-15 minutes until tops of rolls are golden and cheese has melted. All to rest 3-5 minutes before cutting rolls.