Really easy and great for a big group, or to refrigerate leftovers for the week for a grab and go breakfast. I used crumbled bacon instead of ham this time, and of course it works well too. I also just used melted butter for the brush on top to make it easier. You can play around with types of cheeses, add eggs and sliced ham, etc - super easy to tailor to your eater's tastes.



1 pkg (12 count) Hawaiian Rolls
8 - 10 eggs (depending on egg size & how "eggy" you want your sliders)
6 large slices provolone cheese (thin slices)
sliced ham (at least 6 large, thin slices)
¼ Cup butter (melted)
1 Tbsp yellow mustard
1 Tbsp brown sugar

  • Scramble up your eggs however you like to do them.
  • While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).
  • Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).
  • Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.
  • Place the top sheet of rolls over the ham.
  • At this point, either cover and store in frridge/freezer for future use or continue on to finish making...
  • In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides).
  • Bake at 350 for about 10-15 minutes (until cheese gets nice & melty).
  • Remove from oven and let cool a few minutes. Then cut, serve, and enjoy!

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  1. Can you completely make these and then freeze for on-the-go breakfast?