Hawaiian Breakfast Roll Sandwiches

Recipe by: Jessie James Decker

Make This Recipe

For the eggs:

5 Eggland’s Best eggs, large

About 3 tablespoons olive oil

2 tablespoons whole milk

Salt and freshly ground black pepper

For the rolls:

½ pound bacon

1 (12-count) package Hawaiian rolls

3 tablespoons unsalted butter, melted

2 to 4 tablespoons mayonnaise

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In a skillet, drizzle in a good amount of oil and set the pan over medium heat. In a medium bowl, whisk the Eggland’s Best eggs with the milk until light.
When the oil is hot, put the beaten eggs into the skillet and watch them sizzle and fry, but don’t touch them. You want them to stay flat and in one piece.
Fry scrambled eggs for 5 minutes, or until the edges are set, then flip the eggs with a spatula and season with salt and pepper to taste. Cook for an additional minute. Remove from the heat and cover while you prepare the bacon and rolls.
Slightly toast the Hawaiian rolls with a layer of butter on top. Simply slice the sheet of Hawaiian rolls open and brush the butter on the cut sides. Then brown in a toaster oven or under a hot broiler for a good 3 minutes.
Spread 2 tablespoons mayonnaise over the bottom buns, then top with the egg and then the bacon. Finish with another layer of mayo on the top bun, if desired, so it all sticks together, and sandwich them together. That’s it!