1 package of Hawaiian Slider Buns (12 rolls), sliced in half horizontally (keeping the bottom layer and top layer together; do not separate the rolls)

1 8oz block of Wood River Creamery Triple Pepper Cheddar Gruyere, sliced thinly

12 slices of Hot Coppa Ham

10 large eggs

1/4 Cup whole milk, half & half, OR heavy cream

2 Tablespoons salted butter, melted

1/2 Tablespoon pure maple syrup

Recipe & Photo Courtesy of Our Love Language is Food

Preheat oven to 350℉.

Place the bottom half of the slider rolls into a 7x11 casserole dish (or on a lined baking sheet).

Add half of the thinly sliced Wood River Creamery Triple Pepper cheese over the rolls.

Fold or tear each slice of Coppa ham to fit on top of an individual roll. Repeat with the remaining slices until each roll has a slice of meat on top of it. Set aside.

Whisk the eggs and milk together and cook in a greased skillet over medium heat until scrambled.

Evenly distribute the scrambled eggs over the rolls in your pan.

Place the remaining cheese slices over the eggs.

Set the top layer of rolls over the ingredients (be sure to line it up with the bottom layer).

Whisk together the melted butter and maple syrup, and brush over the top and sides of the rolls.

Cover with tinfoil and bake for 12-15 minutes. Remove the foil and bake for another 3-5 minutes until the top of the rolls is golden brown and the cheese is nice and melty.

Serve warm and enjoy!