Bacon Egg Breakfast Sliders

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Bacon Egg Breakfast Sliders are built by layering soft scrambled eggs, crisp bacon, and cheddar inside a slab of Hawaiian rolls. Brush the tops with maple-Dijon butter, bake covered at 350°F until hot, then uncover for the final few minutes so the rolls turn glossy and golden.

Jump to Recipe

Breakfast sliders fail when the eggs go into the oven already dry. Scramble them only to the soft-curd stage, then let the baking dish finish the job while the cheese melts. Crisp bacon supplies the crunch, cheddar gives the whole thing enough salt, and Hawaiian rolls make one pan feed a crowd without asking anyone to use a fork.

The maple-Dijon butter is deliberately restrained. It should make the tops savory-sweet and shiny, not turn the rolls into breakfast dessert. Bake covered first so the centers heat through, then uncover at the end to dry and brown the tops.

Prep15 minutes

Cook25 minutes

Total40 minutes

Serves12 sliders

DifficultyEasy

Ingredients

Servings

12 Hawaiian sweet rolls
8 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices bacon, cooked crisp and broken in half
8 slices cheddar cheese
4 tablespoons unsalted butter, melted
1 tablespoon maple syrup
1 teaspoon Dijon mustard

Instructions

1Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
2Slice the slab of Hawaiian rolls horizontally without separating the individual rolls. Put the bottom half in the baking dish.
3Whisk the eggs, milk, salt, and pepper. Scramble over medium-low heat until soft curds form and the eggs are still slightly glossy.
4Spread the eggs over the rolls. Add the bacon and cheddar, then place the top slab of rolls over the filling.
5Whisk the melted butter, maple syrup, and Dijon. Brush evenly over the tops.
6Cover with foil and bake 15 minutes. Uncover and bake 5 to 8 minutes more until the cheese is melted and the tops are golden.
7Rest 5 minutes, then cut or pull apart into 12 sliders.

Nutrition Information

Estimated per serving: 1 slider (recipe makes 12).

350Calories

16 gProtein

32 gCarbohydrates

18 gTotal Fat

8 gSaturated Fat

2 gFiber

6 gTotal Sugars

640 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Undercook the scrambled eggs slightly because they continue cooking in the oven.
Cook the bacon crisp so it keeps some texture inside the soft rolls.
Keep the rolls attached while assembling; the whole slab is easier to fill evenly.

Substitutions

cheddar → American or Monterey Jack Both melt quickly and work well with eggs.

bacon → cooked breakfast sausage patties, crumbled Drain the sausage well before layering.

Storage Instructions

Cool leftovers and refrigerate them covered. Reheat uncovered in a moderate oven or toaster oven so the tops recover some texture.

Make Ahead

Cook the bacon and scramble the eggs shortly before assembly. The sliders can be assembled a little ahead, but brush on the butter just before baking.