Categorized | Recipes

Friday’s Recipes: Gameday Breakfast Sliders and Pumpkin Crumb Cake Muffins 10.13.2017

Posted on 13 October 2017 by KWBG

Gameday Breakfast Sliders by CK
1 pkg (12 count) Hawaiian Rolls
8 – 10 eggs (depending how “eggy” you want your sliders)
6 large slices provolone cheese (thin slices)
sliced ham (at least 6 large, thin slices)
¼ Cup butter (melted)
1 Tbsp yellow mustard
1 Tbsp brown sugar
Scramble up your eggs however you like to do them.While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms). Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.Place the top sheet of rolls over the ham. At this point, either cover and store in fridge/freezer for future use or continue on to finish making…In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides). Bake at 350 for about 10-15 minutes (until cheese gets nice & melty). Remove from oven and let cool a few minutes. Then cut, serve, and enjoy!


1 ¾ c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. salt
½ c. canola or vegetable oil
½ c. sugar
½ c. packed brown sugar
1 ½ c. canned pumpkin
2 large eggs
¼ c. milk

Crumb Topping:
¾ c. flour
¼ c. sugar
¼ c. packed brown sugar

Preheat oven to 425. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan. Set aside. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice and salt together until combined. Set aside. In a medium bowl, whisk the oil, sugar, brown sugar, pumpkin, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold  together gently. Spoon the batter into liners, filling them almost full. Make the crumb topping: Whisk the flour, sugar, brown sugar and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon evenly on to batter and press gently down. Bake 5 minutes at 425 then reduce temperature to 350. Bake for 16-17 minutes or till toothpick comes out clean. Allow muffins to cool for 10 minutes. (For mini muffins, bake for 11-13 minutes at 350)


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