• 1/2 Pound Bacon
• 1/2 Pound Ground Breakfast Sausage
• 9 Eggs, Plus 6 Yolks
• 1/2 Cup Heavy Cream
• 1 tsp Nutmeg
• 1 Tbsp Cinnamon
• 1 12 Pack Hawaiian Slider Rolls
• Maple Syrup
• Powdered Sugar

Method-

Arrange the bacon on a sheet tray, lined with parchment paper, so that the slices overlap each other. Bake until; crispy at 400 degrees and pat dry with paper towels, trying to keep one big piece.

Press the sausage into the relative same size as the roll package, but a little bigger.

Scramble the 9 eggs in a large bowl.

Combine the yolks, cream and spices in a 9×13 pan.

Heat a counter top electric skillet and cook the sausage on both sides until cooked through. Drain the sausage on paper towels.

Scrape clean the griddle and cook the eggs all the way through. Place on top of the giant sausage patty.

Cut the rolls lengthwise like two big sandwich slices and dip them in the yolk and cream mixture. Cook on the griddle on both sides too.

Place the sausage, eggs and bacon on the bottom layer of the rolls and place the top of the rolls. Sprinkle with powdered sugar and pour on the syrup!

Serve and enjoy!