Cheesy Breakfast Sliders
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.
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.