Ham Egg and Cheese Breakfast Sliders with your favorite breakfast fixings, Hawaiian rolls, and a delicious Dijon poppyseed glaze. They're easy to make and can be prepped ahead. Perfect for brunch or tailgating parties!
Keyword ham and egg breakfast sliders
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
salt and pepper to taste
1package(12-count) Hawaiian rolls
6slicesMonterey Jack Cheddar cheese
In a bowl, combine eggs and milk. Whisk until well-blended with no streaks of the white. Season with salt and pepper to taste.
In a nonstick skillet over low to medium-low heat, melt butter and swirl around to coat bottom of the pan.
When butter is barely bubbling, add beaten eggs and allow to cook for about 20 to 30 seconds or just until they start to set. Using a spatula, swipe around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue to gently push and fold the eggs to form curds for about 2 to 3 minutes or just until they're set and still slightly wet. Remove from heat immediately.
Lightly spray a 9x13 baking pan with cooking spray.
Using a serrated knife, cut the rolls in half horizontally and carefully spread a thin layer of mayonnaise on the top and bottom halves. Place the bottom slab of bread in the prepared baking dish.
Arrange sliced ham over bread to cover.
Spoon scrambled eggs evenly over ham.
Arrange cheese slices over eggs to cover.
Place the top slab of the bread over the cheese.
In a small bowl, combine melted butter, Dijon mustard, and poppy seeds. Brush over the rolls.
Cover with foil and bake in a 350 F oven for about 10 to 15 minutes or until hot and cheese is melted. Remove from heat and cut into individual pieces to serve.
Nutritional info calculated at 2 sliders per serving. Recipe adapted from Kraft.