Name: Mini Breakfast Sandwich Sliders
Ingredients: 1 (12-count) package Hawaiian Sweet Rolls: These are the cornerstone of the recipe. Their signature sweetness provides a perfect contrast to the savory fillings, and their soft, pillowy texture soaks up the buttery topping beautifully. Do not separate the individual rolls before you begin.; 12 large eggs: These will be scrambled to form a single, fluffy “egg sheet” that fits perfectly over the rolls. Using large eggs ensures a substantial, protein-packed layer.; 1/4 cup milk or heavy cream: Whisked into the eggs, this is the secret to making them exceptionally tender and creamy, preventing them from becoming dry during baking.; 1/2 pound thinly sliced deli ham: Opt for a quality, thinly sliced ham. This allows for easy layering and ensures a delicate, savory flavor in every bite without overwhelming the other ingredients.; 10-12 slices Provolone or Swiss cheese: These cheeses are chosen for their superior melting quality and mild, nutty flavor that complements the ham and eggs perfectly. Using whole slices creates a wonderful, gooey cheese blanket.; 1/2 cup (1 stick) unsalted butter, melted: This is the base for the rich and flavorful topping that gets poured over the sliders before baking, ensuring they are moist and golden brown.; 2 tablespoons Dijon mustard: This adds a tangy, complex kick to the butter sauce, cutting through the richness of the cheese and butter with its zesty flavor.; 1 tablespoon Worcestershire sauce: A powerhouse of umami flavor, this sauce adds a deep, savory complexity to the topping that you simply can’t get from anything else.; 1 teaspoon onion powder: This provides a sweet and savory aromatic base to the topping, complementing the ham and cheese without the texture of fresh onions.; 1 tablespoon poppy seeds: Sprinkled on top, these add a delightful visual appeal and a subtle, nutty crunch to the finished sliders.; Salt and freshly ground black pepper, to taste: Essential for seasoning the eggs and bringing all the flavors into balance.

Ingredients

Scale

1 (12-count) package Hawaiian Sweet Rolls: These are the cornerstone of the recipe. Their signature sweetness provides a perfect contrast to the savory fillings, and their soft, pillowy texture soaks up the buttery topping beautifully. Do not separate the individual rolls before you begin.
12 large eggs: These will be scrambled to form a single, fluffy “egg sheet” that fits perfectly over the rolls. Using large eggs ensures a substantial, protein-packed layer.
1/4 cup milk or heavy cream: Whisked into the eggs, this is the secret to making them exceptionally tender and creamy, preventing them from becoming dry during baking.
1/2 pound thinly sliced deli ham: Opt for a quality, thinly sliced ham. This allows for easy layering and ensures a delicate, savory flavor in every bite without overwhelming the other ingredients.
10–12 slices Provolone or Swiss cheese: These cheeses are chosen for their superior melting quality and mild, nutty flavor that complements the ham and eggs perfectly. Using whole slices creates a wonderful, gooey cheese blanket.
1/2 cup (1 stick) unsalted butter, melted: This is the base for the rich and flavorful topping that gets poured over the sliders before baking, ensuring they are moist and golden brown.
2 tablespoons Dijon mustard: This adds a tangy, complex kick to the butter sauce, cutting through the richness of the cheese and butter with its zesty flavor.
1 tablespoon Worcestershire sauce: A powerhouse of umami flavor, this sauce adds a deep, savory complexity to the topping that you simply can’t get from anything else.
1 teaspoon onion powder: This provides a sweet and savory aromatic base to the topping, complementing the ham and cheese without the texture of fresh onions.
1 tablespoon poppy seeds: Sprinkled on top, these add a delightful visual appeal and a subtle, nutty crunch to the finished sliders.
Salt and freshly ground black pepper, to taste: Essential for seasoning the eggs and bringing all the flavors into balance.

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a thin layer of butter. This is a crucial first step to prevent the sliders from sticking and ensures an easy cleanup.
Prepare the Rolls: Take the entire slab of Hawaiian rolls out of the package. Do not pull them apart. Place the slab on a cutting board. Using a long, serrated bread knife, carefully slice the entire slab of rolls in half horizontally, creating a single top “sheet” and a single bottom “sheet” of rolls. Place the bottom sheet of rolls into your prepared baking dish.
Cook the Eggs: In a large bowl, whisk together the 12 large eggs, the 1/4 cup of milk or cream, and a generous pinch of salt and pepper. Whisk until the mixture is light, frothy, and uniform in color. Heat a large non-stick skillet over medium-low heat and add a small pat of butter. Pour the egg mixture into the skillet. Cook slowly, gently pushing the eggs from the edges toward the center with a spatula, until they are just set but still very moist and slightly runny. You are aiming to create a single, foldable sheet of scrambled eggs. Do not overcook them, as they will continue to cook in the oven.
Assemble the Sliders: Carefully slide or fold the sheet of cooked eggs and place it evenly over the bottom slab of rolls in the baking dish. Next, arrange half of your cheese slices (about 5-6) evenly over the warm eggs. Follow this with an even layer of the thinly sliced deli ham, covering the entire surface. Top the ham with the remaining slices of cheese. This double layer of cheese ensures maximum gooeyness and helps to glue the sliders together. Finally, place the top sheet of rolls back on top, completing the sandwiches.
Prepare the Topping: In a small bowl, whisk together the 1/2 cup of melted butter, 2 tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of onion powder until fully combined.
Bake the Sliders: Pour the butter mixture evenly over the entire top of the rolls, using a pastry brush to make sure every nook, cranny, and side is coated. This sauce is what makes the sliders so irresistibly golden and flavorful. Sprinkle the poppy seeds evenly over the top. Cover the baking dish tightly with aluminum foil. This prevents the tops of the rolls from burning before the cheese has a chance to melt and the center is heated through.
Final Bake and Serve: Bake in the preheated oven for 20-25 minutes. After 20-25 minutes, remove the aluminum foil and bake for an additional 3-5 minutes, or until the tops are beautifully golden brown and the cheese is bubbly and completely melted.
Rest and Cut: Remove the dish from the oven and let the sliders rest for about 5 minutes. This is an important step that allows the melted cheese to set slightly, making them easier to cut and serve without falling apart. Using your serrated knife, cut along the lines of the individual rolls to separate them into mini breakfast sandwiches. Serve immediately while warm.

Nutrition

Serving Size: one normal portion
Calories: 400
Sodium: 700mg
Fat: 20g
Carbohydrates: 25g
Protein: 18g