Rating: 5 stars
31 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A different twist on a breakfast egg and cheese biscuit! Great tailgate breakfast serving offered at a UVA tailgate by Krisanna Hudson. Gobbled up by the crowd!

Recipe Summary

cook:
18 mins
additional:
30 mins
total:
58 mins
prep:
10 mins
Servings:
12
Yield:
12 sliders
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Scrambled Eggs:

Directions

Instructions Checklist
  • Whisk eggs, salt, and pepper together in a bowl until frothy. Melt 2 tablespoons butter in a large skillet over medium-low heat. Pour eggs into skillet; cook and stir with spatula until set, 3 to 6 minutes. Remove from heat.

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  • Cut rolls in half horizontally; lay bottoms in a single layer in a 9x13-inch baking dish. Add a layer of provolone cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches.

  • Melt 1/4 cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish.

  • Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.

Cook's Notes:

Number of servings depend on the number of rolls in the package.

Sliders can be assembled ahead of time and baked just before serving, if desired.

Nutrition Facts

595 calories; protein 35.9g; carbohydrates 46.1g; fat 24.5g; cholesterol 286.6mg; sodium 1087.5mg. Full Nutrition
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