Now that Mr. B is working from home I have been developing easy breakfast recipes that don’t require much clean-up. I love the idea of cooking in bulk so that he and the kid both have a hot meal on the fly during the week.
These baked breakfast sandwiches are a spin on traditional funeral sandwiches, a truly amazing treat I learned about when I lived in Alabama. Typically they are King’s Hawaiian rolls topped with ham and melty cheese smothered in a sweet tangy sauce then baked to perfection.
I switched it up by adding scrambled eggs and a savory garlic butter sauce. They take about 10-15 minutes to assemble, can be prepared the night before and the leftovers (if you have any) reheat really, really well!
thee new Mrs. B
- 1 package King’s Hawaiian rolls
- 6 tablespoons butter, divided
- 6 eggs
- 2 tablespoons milk
- ¼ pound deli ham
- 6 slices American cheese
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Salt and pepper to taste
- Preheat oven to 350 degrees. Cut rolls in half horizontally without separating them.
- Heat a large skillet over medium low heat. In a medium bowl whisk together eggs and milk, salt and pepper. Melt 2 tablespoons butter in skillet; add eggs and scramble to desired doneness.
- Place bottom half of rolls in a 9x13 inch baking dish. Evenly layer ham over rolls. Spread eggs over ham, top with cheese slices. Replace top half of rolls.
- Melt remaining butter in a small dish in microwave, 30-45 seconds. Stir in garlic and onion powders. Pour butter mixture over rolls.
- Bake 20 minutes until golden and cheese melts. Let sit 5 minutes before cutting. Serve warm.