On Sat, 15 Aug 2020 22:50:41 -0400, Ed Pawlowski > wrote:

>Last week my friends made a simple dish of Hawaiian sweet roll sliders
>for breakfast. Never had them before but I now see many variations
>doing a Google search.
>
>I don't want to take all the credit for this, but I did the bulk of the
>hard work. I cracked the six eggs into a bowl and Joan did the rest of
>the work.
>
>Take a package of the King's Hawaiian sweet rolls and slice them in
>half. Use enough rolls to fit what pan you have.
>
>6 eggs beaten, pour half over the bottom rolls in the pan. Lay on some
>deli sliced ham, cooked bacon strips, shredded cheese to suit. Pour the
>rest of the eggs over it.
>
>Lay the tops of the rolls on it, then brush with melted butter.
>Optional would be to put something like sesame or poppy seeds on top.
>
>Bake in a 350 degree oven for about 15 minutes until the eggs are cooked.
>
>They made a good breakfast but the leftovers were even better reheated
>the next day.


The poured eggs would make it like one of those breakfast casseroles.
Instead of tearing up bread to soak in the eggs overnight, small rolls
have been used instead. This slider approach is a constructed
approach to breakfast casseroles. Neat idea, I'll keep it in mind for
guests at breakfast time.
Janet US