Farrah’s Breakfast Sandwiches

Our Bridford Sweet Yeast Steak House Rolls (#7968) are sweet, airy rolls just like the ones served at your favorite restaurant. They are amazing served with whipped cinnamon honey-butter for a steakhouse treat; but, our Representative Farrah Murray from Gillette, WY shared this delicious way to use leftover Steakhouse Rolls for a yummy breakfast.

If you love rolls, try these recipes:

• 3 Easy Dutch Oven Recipes
• The Best Dinner Rolls
• Skillet Spinach Artichoke Dip
• 3 Easy, Party-Pleasing Christmas Bread Recipes
• Monkey Bread

Our Representative Farrah Murray from Gillette, WY shared this delicious way to use leftover Steakhouse Rolls for a yummy breakfast. She said, “I’m loving the Sweet Yeast Steakhouse Rolls (#7968)! They are so versatile!!! They are great on their own, but I used the leftovers to make ham, egg, and cheese breakfast sandwiches. I serve these with fresh fruit! If your family is adventurous, spread some Dijon mustard on toasted rolls and drizzle with quick hollandaise sauce!“

Farrah’s Breakfast Sandwiches

Ingredients:

• 8 Bridgford Steak House Rolls (#7968)
• 1 1/2 cup Carvemaster Ham (#7960) (cubed)
• 1 1/2 cups Shredded Cheddar Jack Cheese (#1860)
• 10 Large eggs

Instructions:

1. Thaw and bake rolls as directed. I like to make extra when I bake these so I have them on hand in the morning.
2. Slice rolls in half, toast if desired.
3. Cube ham and set aside.
4. Whisk eggs vigorously and season with salt and pepper.
5. Spray nonstick pan with buttery delight pan spray.
6. Cook eggs over med low heat. Add ham and cheese and cover until cheese is melted.
7. Add to rolls and enjoy!!

Quick blender hollandaise:

• 3 lg. egg yolks
• 2 tsp fresh squeezed lemon juice
• Pinch of ground red pepper
• ½ tsp salt (#1146)
• 1 stick butter – don’t sub margarine for this

Combine first 4 ingredients in a blender. Heat the butter until bubbling. Start blender and slowly add butter while blending. This should take about 30 sec. If the sauce is too thick add a couple drops of warm water. Enjoy!!

Recipe from: Farrah Murray

Comments

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