• Preheat oven to 350 degrees.

Cook the eggs:

• In a medium skillet, add the butter. Once melted, add the thyme and black pepper. Stir until fragrant, 30-60 seconds, then add in the beaten eggs. Cook over a medium-low heat until just coming together, but still glossy and wet. Remove from heat immediately—then eggs will continue to cook even off the heat, and additionally, the eggs will cook more in the oven.

Assemble the rolls:

• Arrange the rolls onto a rimmed baking sheet. Spread the mustard on the top, jam on the bottom, followed by a square of Swiss cheese, bacon, a (folded) slice of Canadian bacon, and a scoop of scrambled eggs. Assemble all tops and bottoms, skewer if desired, cover completely with foil, and bake 25-30 minutes, until the cheese has melted and the sliders are fragrant.
• Serve warm.
• TIP: For the Swiss cheese, I cut it down to fit onto the sliders by first halving the large slice of cheese into two strips, then folding each strip into a smaller square. If you want, double up on the cheese slices (using 12 instead of 6), for even more decadent cheesiness.
• TIP: This recipe calls for pulling the rolls apart. I do this because it allows all of the delicious cheese and sauces to drip down onto the pan, crisp up, and caramelize. If you want to save time, keep the rolls together.