Mini Egg Sandwiches

2 (12 count) packages dinner rolls, we used King’s Hawaiian Savory Butter Rolls
1 lb. hot sausage
1 lb. hamburger
1 lb. Velveeta cheese, cut into cubes
12 Eggs
1 tsp. olive oil
Fresh ground black pepper, if desired

Slice entire package of dinner rolls horizontally and set aside.

In a large pan, on medium-high heat, brown the sausage and hamburger together, breaking it apart as you cook it until no longer pink, about 8 minutes. Drain the grease and return the cooked meat to the pan. Add the cubed Velveeta and stir until melted.

In a bowl, beat eggs with pepper, if desired until blended. Drizzle olive oil into a medium size pan set on medium heat. Once warm, pour the eggs into the pan and cook them slowly, gently stirring with a spatula from edges to the center until soft curds form and the eggs are cooked through. Add the eggs to the meat and cheese and gently stir to combine. Divide mixture evenly between the 2 packages of rolls.

These are perfect for tailgating, traveling and parties. They slide right back into the packaging. They are easy to re-heat one at the time for 30 seconds or the entire package for a minute or two.