These breakfast sliders are my go-to when I want something warm, filling, and a little extra for a slow morning. They’re not the fastest thing to make—between scrambling the eggs and frying the bacon, you’re looking at around 20 minutes—but they’re totally worth it. Soft Hawaiian rolls soak up all the buttery, cheesy goodness while the bacon adds just the right amount of crunch and salt. The eggs are cooked low and slow to stay soft, then baked with everything in a casserole dish until the cheese melts and the rolls turn golden and warm. It’s the kind of breakfast you’ll want to make again for lazy weekends, brunch with friends, or even meal prep.
If you’re tired of basic breakfast sandwiches, these Hawaiian roll breakfast sliders are a solid upgrade. Let’s get cooking.
What you’ll need
- 6 Hawaiian rolls, split
- 2 tbsp unsalted butter, melted
- 4 eggs
- ⅛ cup milk
- Salt and black pepper to taste
- 2 slices of American cheese
- Bacon, cooked and crumbled
- Cilantro, for garnish
How to make perfect cheesy breakfast sliders
- Cook the bacon
- Fry the bacon in a pan over medium heat until crispy.
- Transfer to a paper towel-lined plate. Once cooled, crumble into small pieces.
- Scramble the eggs
- In a bowl, whisk the eggs with milk, salt, and black pepper.
- Heat a nonstick pan over medium-low heat and add about half of the melted butter.
- Pour in the egg mixture and stir gently.
- Cook until the eggs are about 90% done—still soft but not runny. Remove from heat.
- Preheat the oven
- Set your oven to 320°F.
- Brush the bottom of a small casserole dish with some of the remaining melted butter.
- Assemble the sliders
- Place the bottom half of the Hawaiian rolls into the baking tray or casserole.
- Lay slices of American cheese evenly over the rolls.
- Spoon the scrambled eggs on top of the cheese.
- Use a knife to gently slice through the egg layer along the seams of the rolls—this makes them easier to pull apart later.
- Sprinkle crumbled bacon over the eggs.
- Add the top halves of the rolls.
- Brush the tops with the last layer of melted butter.
- Bake
- Bake uncovered at 320°F for 15 minutes, until the cheese melts and the rolls are soft and golden on top.
- Serve
- Garnish with chopped cilantro.
- Optional: serve with sriracha and pickles on the side.
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Tips for making breakfast sliders
Use a nonstick pan and pull the eggs early
Scrambling eggs low and slow in a nonstick pan keeps the texture soft and avoids burning the eggs. Taking them off the heat at 90% cooked keeps them from getting overcooked. They’ll finish cooking from their heat while resting and in the oven.
Cut the egg layer to match the rolls
Once you lay the scrambled eggs on the rolls, take a knife and gently cut along the seams. This small step keeps everything clean when you pull the sliders apart. The filling stays in place, and you don’t end up tearing the rolls or spilling ingredients.
Butter matters
Don’t skip brushing the bottom of the dish and the tops of the rolls. The butter adds flavor, helps with toasting, and gives the rolls that soft, golden finish. It also keeps the bottoms from sticking to the casserole dish.
Serve with sriracha and pickles
These sliders are rich—between the eggs, bacon, and cheese, you need something to cut through that. A little heat from sriracha and tang from pickles balances everything. You can even offer a few dipping sauces or toppings on the side if you’re serving a group.
Good for meal prep or brunch
You can cook the bacon and eggs ahead of time, then assemble and bake when you’re ready to eat. These breakfast sliders also hold up well if you need to bring something to a brunch. Just wrap them up and reheat in the oven before serving.
Switch up the cheese for more flavor
American cheese melts fast and smooth, but if you want a stronger flavor, swap it out or mix it up. Sharp cheddar gives a bite, pepper jack adds heat, and mozzarella stretches if you want that pull-apart effect. You can even layer two kinds of cheese for a more gooey, rich bite. Just keep the slices thin so they melt evenly in the oven.
I make these breakfast sliders whenever I want something easy but still feel like I put some effort into breakfast. They’re warm, cheesy, and just hit the spot—especially with that bacon and soft Hawaiian roll combo. You can tweak them however you like, depending on what’s in your fridge. I’ve done versions with sausage, spicy cheese, and even added a sauce layer when I had time.
Let me know how it turns out. Happy cooking!
Cheesy Breakfast Sliders
Equipment
- 1 Oven
- 1 baking tray
Instructions
Cook the bacon
- Fry the bacon in a pan over medium heat until crispy.
- Transfer to a paper towel-lined plate. Once cooled, crumble into small pieces.
Scramble the eggs
- In a bowl, whisk the eggs with milk, salt, and black pepper.
- Heat a nonstick pan over medium-low heat and add about half of the melted butter.
- Pour in the egg mixture and stir gently.
- Cook until the eggs are about 90% done—still soft but not runny. Remove from heat.
Preheat the oven
- Set your oven to 320°F.
- Brush the bottom of a small casserole dish with some of the remaining melted butter.
Assemble the sliders
- Place the bottom half of the Hawaiian rolls into the baking tray or casserole.
- Lay slices of American cheese evenly over the rolls.
- Spoon the scrambled eggs on top of the cheese.
- Use a knife to gently slice through the egg layer along the seams of the rolls—this makes them easier to pull apart later.
- Sprinkle crumbled bacon over the eggs.
- Add the top halves of the rolls.
- Brush the tops with the last layer of melted butter.
Bake
- Bake uncovered at 320°F for 15 minutes, until the cheese melts and the rolls are soft and golden on top.
Serve
- Garnish with chopped cilantro.
- Optional: serve with sriracha and pickles on the side.
