Ham, Egg, and Cheese Breakfast Sandwiches
These sliders are perfect for brunch or even appetizers at your next party. A crispy outside gives way to a creamy inside. Bite into fresh rolls, honey ham, sharp cheddar, eggs and stoneground mustard all mixed together deliciously. Slathered with herbs and spices.
prep time: 10 minutes
cook time: 20 minutes
servings: 8 sandwiches
Ingredients:
8 soft dinner rolls (I used leftover Rhodes Rolls, they were perfect!)
sliced honey baked ham (Again, I used leftover ham from Christmas dinner. You could even used sliced deli ham, however the glaze on the outside is heavenly in this!)
8 large eggs, beaten
pinch of sea salt and ground pepper
1 cup sharp cheddar cheese, grated
natural stone ground mustard
4 tbsp butter, melted
1 tsp dill
1/2 tsp dried parsley
1/2 tsp onion powder
Directions:
Preheat the oven to 350 degrees. Cut the rolls in half and butter each side.
Butter a skillet and pour the egg mixture + the salt and pepper in. With a rubber spatula, begin folding the mixture over medium heat. Cook until there are soft curds and the eggs are just barely cooked through.
In a sprayed baking dish, you can start assembling your sandwiches. Start by putting the bottom halves of the rolls down. First layer some grated cheese. Then, put your sliced ham on top. (I found it easiest to cut into thin small slices so it was more flexible.) After, spoon some of the scrambled eggs on each and top with another small amount of grated cheese.
On the upper half of the roll, smear a layer the stoneground mustard and place it on top of your sandwich.
In a small bowl, melt your butter and stir in the dill, parsley and onion powder. Spoon or brush on the butter mixture to the tops of the rolls.
Cover the dish with tin foil and cook for 15 minutes. Take the foil off and cook for 5-7 more minutes. Just until the cheese is melted and the rolls start to brown. Eat, and enjoy!