Keyword: breakfast sandwich, Breakfast sliders, sausage and egg breakfast sandwich
112 count-package dinner or Hawaiian rolls
12ouncesof deli-style cheddar cheese, sliced
Preheat oven to 375 degrees.
Place eggs, garlic powder, onion powder, salt, and pepper into a large bowl. Whisk until the eggs are a light yellow color.
Spray a 9×13 baking sheet with non-stick cooking spray. Line with parchment paper. Spray again with non-stick cooking spray. Pour eggs onto the baking sheet and carefully place in the oven. Bake for 20 to 25 minutes until eggs are set and puff slightly.
Line a separate 9×13 baking sheet with parchment paper (for easier removal) and press sausage flat in the pan. Bake for 20 to 25 minutes until reaching an internal temperature of 165 degrees. Remove sausage from baking sheet using parchment paper and drain on paper toweling.
Slice rolls horizontally using a serrated bread knife. Open the rolls and place on a large baking sheet.
To the bottom layer of rolls, add six slices of cheddar cheese. Carefully roll the baked eggs over the cheese and then top with the baked sausage. Add a final layer with the remaining sliced cheddar and top with the other side of the rolls.
Bake in the oven for 10 to 15 minutes until the cheese has melted. Cut apart and serve.
Storing and Reheating:Allow the Breakfast sandwich to cool before storing. Place them an airtight container and store in the refrigerator for up to 3 days. To freeze, wrap each breakfast sandwich individually and freeze for up to a month.To reheat a thawed breakfast sandwich, unwrap it and place it on a plate, and microwave on high for 30 – 45 seconds. To reheat a frozen breakfast sandwich, unwrap it and place in on a microwave-safe dish, and microwave it at 50% power for 3 minutes.