Breakfast Sliders Hawaiian Rolls
Enjoy a pan of Breakfast Sliders, with delicious scrambled eggs, ham, fig spread, and melted cheese, on soft Hawaiian rolls. These sliders are so simple to make for any occasion—breakfast, brunch, or my favorite, breakfast for dinner! For the easiest assembly, keep the rolls intact by slicing through the center to separate the tops from the bottoms. I recommend under-scrambling your eggs a bit, to ensure they retain some moisture during baking.
Ingredients
- 12 Hawaiian dinner rolls, divided tops and bottoms
- 10 eggs, lightly scrambled, seasoned with salt
- 6 oz rosemary or regular sliced ham
- ⅓ c fig spread, or favorite jam
- 6 slices sharp cheddar cheese
- 1 c shredded gruyere cheese
- 2 Tbsp melted butter
Instructions
- Preheat the oven to 350°F.
Make the scrambled eggs:
- Add eggs to blender. Add a tiny bit of water and blend. Salt right away and cook on LOW (even though it may take longer, your eggs will be waysofter the longer you cook them). Under cook the eggs – you won’t be sorry! Add cracked pepper right before serving!
Assemble the sliders:
- For the easiest assembly, keep the rolls intact by slicing through the center to separate the tops from the bottoms.
- Spread the fig jam onto the bottom of the rolls. Layer on the ham slices, followed by the eggs and sliced cheese, then top with the remaining rolls. Brush the tops with the melted butter and sprinkle with the gruyere cheese.
- Cover with a piece of parchment, followed by foil, and bake for 20 minutes. Remove the foil and bake for an additional 10-12 minutes, or until the cheese is lightly golden.
- Serve hot with other breakfast favorites.
Notes
Reposted from OCT 2020.
Nutrition Facts
Calories: 341kcal, Carbohydrates: 25g, Protein: 18g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 176mg, Sodium: 633mg, Potassium: 166mg, Fiber: 2g, Sugar: 4g, Vitamin A: 501IU, Vitamin C: 1mg, Calcium: 309mg, Iron: 2mg