thepioneerwoman
Catherine McCord's Pull-Apart Egg Sandwiches Will Feed a Crowd
Catherine McCord of Weelicious shares a tasty pull-apart egg sandwich recipe that's perfect for any occasion—from a big brunch meal to an easy weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 35 min🔥 Cook: 15 min👤 Micaela Bahn📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
To make the Ricotta Soft-Scrambled Eggs: Melt the butter in a medium nonstick skillet over medium-low heat. While the butter melts, add the eggs, ricotta, parmesan, salt, and pepper to a large bowl. Whisk until well combined and no lumps of ricotta remain. Pour the egg mixture into the skillet and reduce heat to low. Cook, stirring almost constantly, for 3 to ⏱️ 4 minutes, or until the eggs are set and no liquid remains.
large eggs6batch Ricotta Soft-Scrambled eggs1
2
Make the sandwiches: Preheat the oven to 450° and line a rimmed sheet pan with foil.
3
Cook the prosciutto in a medium skillet over medium heat until crisp, about ⏱️ 2 minutes per side. Remove from the heat and let it cool, then coarsely chop.
4
Place the bottom halves of the dinner rolls on the prepared sheet pan and spread an even layer of pesto on top of each. Add the scrambled eggs, dividing them evenly, then sprinkle with the crispy prosciutto. Top with the remaining dinner rolls halves.
large eggs6batch Ricotta Soft-Scrambled eggs1
5
Combine the melted butter, garlic powder, basil, oregano, crushed red pepper, and flaky salt in a small bowl. Using a pastry brush, distribute the garlic butter evenly on the tops of the rolls.
crushed red pepperflaky salt
6
Bake for ⏱️ 5 minutes, then cut into individual rolls and serve.
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