Why stay stuck in the kitchen when you can grill breakfast for a crowd instead? Not only are these pull-apart sandwiches easier to make outdoors, they are deliciously gooey and satisfying. Trust us: When you flip one side of the sandwich over onto itself, there will be lots of oohs and ahhs.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 12 sandwiches |
Ingredients
- 10 large eggs
- 4 scallions, finely chopped
- Kosher salt
- One 12-pack pull-apart dinner rolls
- 2 tablespoons unsalted butter, at room temperature
- 6 slices American cheese
- 4 slices deli ham, finely chopped
- Hot sauce, such as Tabasco, for serving
Instructions
- Preheat a grill to medium heat.
- Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
- Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
- Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
- Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
- Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 150 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 172 mg |
| Sodium | 284 mg |
Reviews
I’ve made these 3 times now so I think I have some good things to share. First did these on a Traeger and had it set to 375, but it was windy that evening and it took longer to cook than the recipe said. Better conditions would have been better. The other 2 times I did this in the oven set to 400, adjusting lower in the second stage. I highly recommend putting the foiled pan in the oven (or grill) as it heats up and you prep the other elements. Allow the butter to melt, but I also hit it with some cooking spray which ensured the eggs didn’t stick at all. The second pan only needs the butter. They also reheat well the next day in the oven. My kids love them now!
What temperature would you set a Traeger to?
Can you wrap some of the sandwiches, place in the refrigerator and bake the next day. So a busy family of four could save half for the next day.
Easy and tasty! Great for camping. I used baby swiss on one batch, American cheese on the second batch and both were great. Topped with a srpinkle of fresh cracked pepper and a few dashes of Louisiana hot sausce, Yum!
Can you do this in the oven ? If so, at what temperature. Thank you
I used Hawaiian rolls, Swiss cheese and pierced the tops and added salted ghee to the tops then baked in the oven. With or without eggs they’re delish
Has anyone made this in the oven?
We’ll definitely make this again when we have a few people over! Watching the video definitely helped.
Easy and delicious! Made some with spam too.
Easy breakfast sandwich