A new recipe to add to your Hawaiian roll slider addiction: Breakfast! Ham, eggs and cheese sliders baked with an Everything Bagel spice on top. Easy to prep on a Sunday for the whole week, or enjoy for brunch.
Now that school is in session, Sunday Prep days are a necessity. One meal we tend to pass by is breakfast, though. While most mornings, the kids have cereal, it’s nice to have something quick and warm to heat up like these sliders.
Ricky likes to take these to work with a yogurt cup or protein shake. They reheat quickly, less than 1 minute! Also consider these for your next brunch or brinner!
There are quite a few different varieties of Hawaiian Rolls on the market, but we prefer either Aunt Millie’s Big & Fluffy or the Aldi variety. They end up getting a nice crispy exterior, with a fluffy inside–perfect for a slider!
If you’d like to save the sandwiches for later, it’s super easy to prep. After allowing the sliders to cool, simply cut into individual sandwiches. Wrap first in paper towel, then a plastic baggie. You can reheat in the paper towel to keep it nice and fluffy.
A new recipe to add to your Hawaiian roll slider addiction: Breakfast! Ham, eggs and cheese sliders baked with an Everything Bagel spice on top. Easy to prep on a Sunday for the whole week, or enjoy for brunch!
- 12 large eggs whisked
- 2 cups colby-jack cheese separated
- 1 package Hawaiian rolls
- 8 ounces honey ham
- 1 tablespoon Everything Bagel Spice
- 4 tablespoons butter separated
- salt & pepper to taste
Preheat the oven to 350º. Coat a 9x13 dish with cooking spray. (A large cookie sheet works, too!)
Cut the Hawaiian rolls in half horizontally. Place the top sheet aside.
In a large skillet, heated over medium heat, add 2 tablespoons butter. Allow to melt, then add whisked eggs. Season with salt and pepper. Scramble with a spatula.
Once almost cooked, turn off heat. Add 1 cup of cheese.
Put the bottom half of the rolls in the baking dish. Add the final cup of cheese. Next, layer ham evenly. Finally top with scrambled egg mixture.
Melt the final 2 tablespoons of butter. Put the top half of the rolls on the sliders. Mix Everything Bagel spice in with the butter. Drizzle butter mixture over the rolls, brushing to cover the tops of all rolls.
Bake for 10-12 minutes, or until golden and toasty. Let sit for 2-3 minutes, then cut into individual sliders.
Note: If eating later, allow to cool for 20 minutes after cutting into sliders. Then wrap in a paper towel, followed by a fold top plastic bag. Store in refrigerator for up to 5 days. To reheat: remove from plastic bag and cook in paper towel for about 45 seconds.
We get the Everything But The Bagel spice from Trader Joe’s, but I know there are a few varieties on the market now. You can also use toasted onion, garlic powder and sesame seeds.