This is a great way to make a tray full of little breakfast sandwiches all at once. They are full of ham, eggs and melty cheese and the tops are golden and buttery. YUM!
Spray a 9×13 pan with cooking spray and set aside.
Beat together eggs and sour cream. Cook in a skillet greased with oil or butter until just set. Season with salt and pepper and set aside.
Keeping rolls attached, carefully cut them in half horizontally.
Place the bottoms in the greased pan. Layer with ham, then eggs. Top with cheese. Place tops of rolls over the fillings.
Melt butter and stir in the Dijon mustard. Brush over the tops of the rolls.
Cover the pan with aluminum foil. If desired, you can refrigerate the sliders for up to 24 hours at this point., or bake them right away.
Preheat the oven to 350°F. Bake with the pan covered with aluminum foil for 20-25 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are toasted to your liking.
Notes
Both regular dinner rolls and Hawaiian rolls work well for this recipe.Feel free to experiment with different cheeses and meats.Wrap individual sandwiches in Saran wrap and freeze for later if desired. Just thaw the sandwich in the refrigerator overnight, then remove the plastic wrap. Wrap in a paper towel and microwave for about 30 seconds to reheat.