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    Ham Egg and Cheese Breakfast Sliders

    Source of Recipe


    List of Ingredients

    1 tablespoon butter
    8 large eggs
    2 tablespoons milk
    salt and pepper to taste
    1 package (12-count) Hawaiian rolls
    1/4 cup mayonnaise
    8 ounces deli ham
    6 slices Monterey Jack Cheddar cheese
    1/4 cup butter, melted
    1 tablespoon Dijon Mustard
    1 teaspoon poppy seeds


    In a bowl, combine eggs and milk. Whisk until well-blended with no streaks of the white. Season with salt and pepper to taste.

    In a nonstick skillet over low to medium-low heat, melt butter and swirl around to coat bottom of the pan.

    When butter is barely bubbling, add beaten eggs and allow to cook for about 20 to 30 seconds or just until they start to set. Using a spatula, swipe around the edges of the pan to create large soft curds. Donít flip the curds over. Continue to gently push and fold the eggs to form curds for about 2 to 3 minutes or just until they're set and still slightly wet. Remove from heat immediately.

    Lightly spray a 9x13 baking pan with cooking spray.

    Using a serrated knife, cut the rolls in half horizontally and carefully spread a thin layer of mayonnaise on the top and bottom halves. Place the bottom slab of bread in the prepared baking dish.

    Arrange sliced ham over bread to cover.

    Spoon scrambled eggs evenly over ham.

    Arrange cheese slices over eggs to cover.

    Place the top slab of the bread over the cheese.

    In a small bowl, combine melted butter, Dijon mustard, and poppy seeds. Brush over the rolls.

    Cover with foil and bake in a 350 F oven for about 10 to 15 minutes or until hot and cheese is melted. Remove from heat and cut into individual pieces to serve.




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