Game Day Breakfast Sliders
When the person in the middle finishes counting, she chooses a number from 1 to 4 (with her eyes still closed).
Recipe Summary Game Day Breakfast Sliders
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!Ingredients | 4 Corners Drinking Game12 eggssalt and ground black pepper to taste2 tablespoons butter1 (12 count) package Hawaiian bread rolls (such as King's®)18 slices provolone cheese, or as needed12 slices deli ham, or as needed¼ cup butter1 ½ tablespoons brown sugar1 tablespoon prepared yellow mustardDirectionsWhisk 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.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.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.Info | 4 Corners Drinking Gameprep: 10 mins cook: 18 mins additional: 30 mins total: 58 mins Servings: 12 Yield: 12 sliders
TAG : Game Day Breakfast SlidersBreakfast and Brunch, Eggs, Breakfast Sandwich Recipes,
