Ham, Egg and Cheese Breakfast Sandwiches

"Imitation is the highest form of flattery." One of the many things returning in this post pandemic world is our running group potluck gatherings. With the Winter Warrior running season ending and everyone (sans me) completing their half-marathon goal races, we had a celebratory potluck this past weekend. My contribution to the potluck was my favorite Cherry Preserves and Mascarpone French Toast Casserole. Blueberry muffins, healthy muffins, doughnuts, bagels, and fruit salads were in abundance, but the breakfast sandwiches served were devoured almost as soon as they came out of the oven. Which got me wondering why I hadn't ever thought to make these easy, crowd pleasing sandwiches before. Maybe I have a much more sheltered life than I am willing to admit! 

In typical fashion, I couldn't wait to create my version of the Ham, Egg, and Cheese Breakfast Sandwiches served at the potluck. I can't be certain (because I didn't get the recipe), but these breakfast sandwiches probably aren't too different from the ones served. Because in all seriousness, there are more similarities than differences between all of the recipes for breakfast sandwiches made with Hawaiian Rolls. My take on these breakfast sandwiches might be characterized as more of a slight twist, personal preference recipe rather than an innovative 'worthy of going viral' one.

Which kind of ham to use, which kind of cheese to use, what ingredients to go into making the glaze, and how the eggs are scrambled comprise the four key variables to these breakfast sandwiches. A change to any one of them will result in a slightly different flavor profile. The recipe shared here reflects my breakfast sandwich taste preferences.

Using a dozen eggs will help ensure each breakfast sandwich has on egg on them. Twelve eggs also help to create a heartier sandwich. While the number of eggs used is important, how the eggs are made is even more important. Because how the eggs are scrambled matters as overcooked or under/over-seasoned eggs (they will continue to cook when the sandwiches are baked in the oven) will result in a very unappetizing sandwich. My recipe for the creamiest, fluffiest scrambled eggs contains only four ingredients: eggs, kosher salt, black pepper, and butter. No milk, no water. 

I had read somewhere that the ratio of a 1/4 teaspoon of Kosher salt to three large eggs is the best formula for perfectly salted eggs. In keeping with that formula, this recipe calls for one teaspoon of Kosher salt for the dozen eggs. Which you might think is a lot of salt, but trust me, it's the perfect amount. While I suggest using only a 1/4 teaspoon of black pepper, feel free to increase that amount to your 'pepper' taste preference.

Unsalted butter is used both in the pan and in the egg mixture. One tablespoon in the pan, two tablespoons in the egg mixture. The butter in the eggs will melt as they cook, creating a soft, creamy, fluffy, heavenly texture. The key when making scrambled eggs for these breakfast sandwiches is to very slightly undercook them. They should look creamy, not dry.

There are six layers to the breakfast sandwiches: Hawaiian rolls, cheese, ham, eggs, cheese and Hawaiian rolls. So let's talk about the ham and the cheese for a second. I used Boar's Head Tavern Ham and Boar's Head Vermont Cheddar Cheese. But use your favorite ham and cheese from the deli. Honey Ham might be delicious as would provolone cheese. 

Using a 9" x 12" baking pan allows you to check on the 'melting' status of the cheese. So I recommend using a baking pan that gives the Hawaiian Rolls some breathing room while they bake. 

What makes these breakfast sandwiches even more flavorful is the to-die-for topping. Melted butter, dijon mustard, maple syrup and everything but the bagel sesame seasoning adds both savory and sweet flavors! The mixture gets brushed on the Hawaiian rolls right before baking. If making ahead and refrigerating (for several hours or overnight), wait until you bake them to brush the mixture on. Otherwise your rolls will get soggy and not bake up well. 

Baked in preheated 350 degree (F) oven, the Ham, Egg and Cheese Breakfast Sandwiches bake up in 20-22 minutes. You know your sandwiches are done when they are heated through and the cheese has melted.

Cut into twelve sandwiches and then get ready to watch them disappear. These may be one of the most flavorful, hearty, scrumptious, crowd-pleasing breakfast sandwiches to ever come out of your oven. They make potluck and weekend entertaining easy! Thank goodness for the return of in-person gatherings. Not just for the food or the opportunity to be a copycat, but for the friendships!

Recipe

Ham, Egg and Cheese Breakfast Sandwiches

Makes 12 and serves 6-8 (some will want two!)

Ingredients

12 large eggs

1 teaspoon Kosher salt

1/4 teaspoon black pepper

6 Tablespoons, unsalted butter, slightly softened, divided

12 Hawaiian Rolls, cut in half horizontally

12 slices of Tavern Ham (or Honey Ham or other good ham), folded into quarters (i.e., ham slices should be almost 1/8" of thickness)

12 slices of Cheddar Cheese (or provolone) - (cheese slices should almost be 1/8"of thickness

1/4 cup unsalted butter, melted

1 Tablespoon Dijon mustard (i.e., Maille) 

1 Tablespoon Maple Syrup

2 teaspoons Everything but the Bagel Sesame Seasoning

Directions

1. Preheat the oven to 350 degrees (F). Lightly butter a 9" x 12" or 10" x 10" baking dish with 1 Tablespoon butter. Set aside.

2. Lay the bottom half of the Hawaiian Rolls in the baking pan. Lightly spread 2 Tablespoons butter over the bread.

3. Lay 6 pieces of the cheddar cheese on top of the bread. Some of the slices will be overlapping.

4. Lay the 12 pieces of ham on top of the cheese layer.

5. Whisk together the eggs, Kosher salt, and black pepper until well blended. Add in 2 Tablespoons of butter (cut the butter into thin slices before adding in).

6. In a large non-stick skillet, melt 1 Tablespoon of butter. Add in the egg mixture. Cook over medium-low heat until the eggs are soft scrambled (they will continue to cook in the oven). Note: Use a spatula to gently mix the eggs in the pan. 

7. Evenly spread the eggs over the ham slice layer.

8. Top with the remaining 6 slices of cheese.

9. Place top of the Hawaiian Rolls on. Press down lightly.

10. Mix together the 1/4 cup of melted butter, Dijon mustard, maple syrup and Everything but the Bagel Sesame Seasoning. Brush all of the mixture on top of the Hawaiian bread.

11. Place the baking pan on a baking sheet before putting it in the oven. Bake for 20-22 minutes or until the cheese has melted and they are completely heated through.

12. Remove from oven. Cut into 12 sandwiches. Serve on a platter or in the baking dish.

Notes: (1) I used Boar's Head Tavern Ham and Boar's Head Vermont Cheddar. (2) The Everything but the Bagel Sesame Seasoning was from Trader Joe's. (3) You can assemble the breakfast sandwiches the night before but do not brush on the butter/mustard/maple syrup/seasoning mixture until ready to bake. Baking time might be slightly longer if the breakfast sandwiches were chilled. (4) The recipe can easily be doubled if you are serving a big crowd.