Page 112 - Parents Magazine (December 2019)

LIFEÑEntertaining

Ham-and-Egg Sliders
Active Time 20 minutes
Total Time 35 minutes
Makes 12 servings
INGR EDIENTS
12 slider rolls Sweet Potato
6 Tbs. unsalted butter, divided Sheet Pan Hash
8 large eggs
Active Time 20 minutes
3 Tbs. milk Total Time 1 hour 15 minutes
1/8 tsp. kosher salt Makes 8 servings
1/8 tsp. ground black pepper
INGR EDIENTS
2 Tbs. Dijon mustard
4 large sweet potatoes (about
2 tsp. apricot jam 3 lbs.), cut into 1/2-in. pieces
11/2 cups shredded cheddar 2 Tbs. olive oil
cheese (6 oz.)
1/2 tsp. kosher salt
12 thin slices of ham (6 oz.)
5 green onions, thinly sliced,
divided
M A K E IT
1 lb. cooked breakfast
1. Using a large serrated knife,
sausage links, thawed if
split slider rolls, taking care frozen, cut on the bias
to keep the top and bottom 8 large eggs
layers intact.
M A K E IT
2. Preheat the oven to 350°F.
In a large skillet, preferably 1. Preheat the oven to 425°F.
nonstick, melt 2 Tbs. of the Line a large rimmed baking pan
butter over medium heat. In a with parchment paper. On the
large bowl, whisk together baking pan, toss the sweet
potatoes with the olive oil and
eggs, milk, salt, and pepper.
Add eggs to the skillet and salt and roast until nearly soft,
cook, stirring occasionally, until about 35 minutes, stirring once.
scrambled and set but still 2. Sprinkle three quarters of the
slightly moist, about 3 minutes. green onions and all the
Remove from the heat and let breakfast sausage over the
cool to warm.
sweet potatoes and toss.
Roast until the green onions are
3. In a small bowl, whisk the
mustard with the jam. softened and the sausage is
hot, about 10 minutes.
4. Arrange bottoms of rolls in
a 9x13-in. baking dish. Arrange 3. Create 8 indentations in the
half the cheese on the slider sweet potato hash. Crack the
rolls. Spoon eggs over the eggs into the indentations and
bake until set as desired, 7 to
cheese. Top with ham and the
remaining cheese. Spread cut 8 minutes for runny yolks and
sides of roll tops with the 9 to 10 minutes for firm yolks.
apricot mustard and place on Serve hot. Garnish with
final cheese layer. remaining sliced green onions.
NUTRITION PER SERVING
5. Melt the remaining 4 Tbs. 394 calories; 19g protein;
butter. Brush the butter over the 24g fat (7g sat. fat); 26g carbs;
sliders. Bake 15 to 20 minutes, 4g fiber; 6g sugar; 2mg iron;
until cheese is melted. 77mg calcium; 671mg sodium

NUTRITION PER SERVING
273 calories; 14g protein;
16g fat (7g sat. fat); 20g carbs;
1g fiber; 4g sugar; 1mg iron; START THE NIGHT
126mg calcium; 505mg sodium BEFORE
Prep the hash through Step 1.
Cool potatoes, add
sausage and onion, then cover
with foil and refrigerate
START THE NIGHT overnight. In the morning,
BEFORE uncover and reheat
Prep the sliders through at 425°F for 20 minutes or until
Step 4, then cover with an airtight green onions are softened
lid or foil and refrigerate and sausage is hot,
overnight. In the morning, then proceed with Step 3.
proceed with Step 5;
cover with foil and bake for
15 minutes. Remove foil;
bake 15 minutes more or until
cheese is melted.

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