Pioneer Woman Catherine McCord Weelicious Pull-Apart Egg Sandwiches

Pioneer Woman Catherine McCord Weelicious pull apart egg sandwiches are an easy brunch sandwich made with ricotta scrambled eggs, pesto and crispy prosciutto, ready in 50 minutes. Save this feed-a-crowd breakfast idea for Sunday brunch, game day or a weeknight dinner, because it all bakes on one sheet pan.

Stir the eggs almost constantly over low heat, because that slow, steady motion keeps the ricotta curds soft and creamy. Walk away from the skillet and you end up with dry, rubbery eggs inside the rolls.

Whisking ricotta and parmesan right into the eggs makes them soft-scrambled, rich and almost custardy, which plain scrambled eggs can't match. Brushing the tops with garlic and herb butter before the short bake gives the rolls a golden, savory crust.

Pioneer Woman Catherine McCord Weelicious Pull-Apart Egg Sandwiches

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

15

minutes

Calories

480

kcal

Creamy ricotta eggs, bright pesto and crisp prosciutto are tucked inside soft dinner rolls that bake into one golden tray. Once they come out, a garlic herb butter top turns the whole thing crackly and easy to tear apart.

Ingredients

• 2 tbsp. unsalted butter
  

• 6 large eggs
  

• 1/2 c. whole-milk ricotta cheese
  

• 1/4 c. freshly grated parmesan cheese
  

• 1/2 tsp. kosher salt
  

• freshly ground black pepper
  

• 1 oz. thinly sliced prosciutto
  

• 1 19-oz. package dinner rolls, cut in half widthwise
  

• 1/3 c. pesto (store-bought or homemade)
  

• 1 batch Ricotta Soft-Scrambled eggs
  

• 1/2 tbsp. unsalted butter, melted
  

• 1/4 tsp. garlic powder
  

• 1/4 tsp. dried basil
  

• 1/4 tsp. dried oregano
  

• crushed red pepper
  

• flaky salt
  

Directions

• Scramble the eggs: Melt 2 tablespoons butter in a medium nonstick skillet over medium-low heat. Whisk 6 eggs, 1/2 cup ricotta, 1/4 cup parmesan, 1/2 teaspoon salt and pepper in a bowl until no lumps remain.
• Cook them soft: Pour the egg mixture into the skillet, reduce the heat to low and stir almost constantly. After 3 to 4 minutes the eggs are set and no liquid remains.
• Prep the pan: Preheat the oven to 450°F and line a rimmed sheet pan with foil. That way the pan is ready while you cook the prosciutto.
• Crisp the prosciutto: Cook 1 ounce of thinly sliced prosciutto in a medium skillet over medium heat until crisp, about 2 minutes per side. Let it cool, then chop it coarsely.
• Build the sandwiches: Set the bottom halves of the dinner rolls on the prepared pan and spread 1/3 cup pesto over them. Divide the scrambled eggs on top, sprinkle with the prosciutto, then cover with the roll tops.
• Make garlic butter: Combine 1/2 tablespoon melted butter, 1/4 teaspoon garlic powder, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, crushed red pepper and flaky salt in a small bowl. Then brush it evenly over the tops of the rolls with a pastry brush.
• Bake and serve: Bake for 5 minutes until the tops turn golden and the filling is hot. Then cut into individual rolls and serve right away.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone spatula set, OXO silicone pastry brush, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different spread instead of pesto?

Sun-dried tomato spread or a thin layer of mayo with a little Dijon works well here. Just keep it to a thin layer, since the eggs already bring plenty of richness.

How long do leftover egg sandwiches keep?

Wrapped tightly, they keep in the fridge for about 2 days. Reheat them in a 350°F oven until warm, because the microwave makes the rolls soft and chewy.

Can I make these pull-apart sandwiches ahead of time?

You can scramble the eggs and crisp the prosciutto a day ahead and keep both in the fridge. Then assemble, brush with the garlic butter and bake when you're ready to eat.

What if I don't have a nonstick skillet for the eggs?

A well-seasoned cast iron skillet or a stainless pan with a little extra butter will do the job. Keep the heat low and keep stirring, so the eggs don't stick or brown.

What's the most common mistake with these sandwiches?

Overcooking the eggs is the big one, since they keep cooking in the 450°F oven. Pull them from the skillet while they still look slightly creamy, because they finish setting in the rolls.