Baked Ham, Egg and Cheese Breakfast Sandwiches for a Crowd
Total: 25 min
Active: 25 min
1 of 8 servings
The genius move behind these easy sandwiches is cooking enough scrambled eggs for twelve on a baking sheet; no stovetop required. Top with sliced cheese and sandwich between pillowy pull-apart rolls, then let the oven do the rest of the work for you!
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.
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