For the holidays, I like to have something delicious for breakfast. It needs to have protein so we stay full for awhile, but it also needs to be light. We can’t fill up too much. It’s a dangerous line I walk while trying to keep everyone hungry yet not hangry. This year seems like the most thanksgiving of my life now that we have our new boy. I know he won’t be eating, but . . . well I put a lot of pressure on myself. So I decided to try something new – Hawaiian roll breakfast sandwiches.
- 2 – 12 roll packages of Hawaiian Sweet Rolls
- 2 – 16 oz rolls of sausage
- 12-14 large eggs
- 6 pieces of your preferred cheese – I recommend Colby jack or cheddar.
- ¼ cup butter
- ¼ cup syrup
- Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Bake at 350F for 18-22 minutes
- Then scramble eggs in a bowl, and cook as normal.
- Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
- Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
- Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
- Next melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
- Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
- Bake at 350F for 10-15 minutes.
- Finally serve hot, and enjoy!