Breakfast Sliders for a Crowd with Spiral Ham, Egg and a Dijon Maple Glaze

• Meat

  • 8 slices Smithfield spiral sliced hickory smoked ham

• Produce

  • 2 tbsp Chives
  • 1/2 tsp Garlic powder

• Refrigerated

  • 6 Eggs

• Condiments

  • 1/2 tsp Dijon mustard
  • 2 tbsp Maple syrup

• Bread & Baked Goods

  • 24 Potato party rolls connected, mini

• Dairy

  • 1/2 cup Butter
  • 1 cup Cheddar cheese

• Liquids

  • 2 tbsp Water

Found on cookthestory.com

Ingredients

• 6 eggs
• 2 Tbsp. water
• 2 Tbsp. chopped chives
• 24 mini potato party rolls connected in two flats
• 8 slices of Smithfield Spiral Sliced Hickory Smoked Ham
• 1 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 2 Tbsp. maple syrup
• 1/2 tsp. Dijon mustard
• 1/2 tsp. garlic powder

Directions

• Preheat the oven to 350ºF. Crack the eggs into a medium microwave-safe bowl. Add the water and whisk until well-mixed. Stir in the chives. Microwave on high for one minute. Stir. Microwave for 30 seconds at a time until set, stirring well between each session. Stir really well, mashing with a fork so that the eggs pieces are quite small. Meanwhile, use a long serrated knife to slice through a flat of rolls lengthwise, such that you end up with a bottom flat and a top flat. Repeat with other flat of rolls. Put the bottom flats side by side in a 9x13 pan. Top each with the ham, divided evenly in smooth layers. Sprinkle with the cheese. Top with the scrambled egg. Add the top flats, cut side down, lining each one up with its bottom. Put the butter, maple syrup, Dijon and garlic powder into a medium bowl. Whisk until the mustard is well-incorporated into the butter. Drizzle it over the rolls making sure that the top of each bun gets a bit. Use a brush or your fingers to spread the butter mixture around so that all the buns are evenly coated. Cover the pan with foil and bake until the sandwiches are heated through and the cheese is melted, about 10 minutes. Uncover and bake until the tops of the buns are crisp when you tap on them, 2-3 minutes. Use two large spatulas to get under a flat of rolls and transfer it to a cutting board. Use a big sharp knife to cut the rolls apart along their perforations, yielding 12 sliders. Repeat with second flat of rolls. Serve immediately.*