Adapted from and with thanks to Spoon, Fork, Bacon.
Author Rebecca Lindamood
1/2cupfinely choppedpreferably country ham, fully cooked ham
4green onionstrimmed of the root end then thinly sliced
1/2teaspooncoarsely ground black pepper
1 1/2cupsshredded Swiss cheeseFor best results, grate your own cheese.
Optional, but tasty:
Serve with hot sauce
Preheat oven to 350°F. Line a rimmed baking sheet with foil or parchment paper and spritz lightly with nonstick cooking spray.
If your rolls are unstable, slice a super thin wafer off of the bottom to keep it from rolling around on the tray. Carefully slice the top 1/4 of the rolls off and set aside for bread crumbs later. Use your fingers to pull bread out of the rolls, leaving a 1/2 inch shell all the way around the sides and on the bottoms. Divide the chopped ham evenly between the rolls. Set aside.
Whisk together the eggs, milk, and ground black pepper until even in colour. Pour into the ham filled rolls, taking your time to let it percolate down into the ham. Toss together the Swiss cheese and sliced green onions. Divide it between the egg filled rolls, letting some of it sit on the edges of the bread. Bake for 20-25 minutes, or until the bread is hot, the eggs are puffy and set, and the cheese is fully melted and bubbly. Remove the tray from the oven and let the bread boats rest for 5 minutes before serving.