Ingredients
Scale
- 1 pack (12 count) Hawaiian sweet rolls
- 1/2 pound deli-sliced ham (honey or smoked)
- 8 large eggs
- 1/4 cup whole milk
- 6 slices Swiss or Provolone cheese
- 6 slices Sharp Cheddar cheese
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 tablespoon poppy seeds
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or spray it lightly with non-stick cooking spray. Take the entire pack of Hawaiian rolls and, without pulling them apart, slice the block in half horizontally using a long serrated knife. Place the bottom half of the rolls onto the prepared baking sheet.
- Whisk together the eggs, milk, salt, and pepper in a medium bowl until well combined. Heat a large non-stick skillet over medium heat with a small pat of butter. Pour the egg mixture into the skillet and cook, stirring frequently, until the eggs are just set and fluffy. Do not overcook them, as they will cook further in the oven. Remove the skillet from the heat and set aside.
- Layer the Swiss cheese slices evenly over the bottom half of the rolls. Spread the scrambled eggs over the cheese layer. Next, fold the ham slices and place them on top of the eggs to ensure every slider gets a generous portion. Top the ham with the Cheddar cheese slices. Finally, place the top half of the rolls over the cheese to close the sandwiches.
- In a small bowl, whisk together the melted butter, Dijon mustard, onion powder, and poppy seeds. Use a pastry brush to coat the tops of the rolls generously with the butter mixture. Cover the sheet pan loosely with aluminum foil. Bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and the tops are golden brown. Slice into individual sliders and serve immediately.
- Cook Time: 40 minutes