Bacon Egg and Cheese Breakfast Sliders
User Reviews
5
Bacon Egg and Cheese Breakfast Sliders
Description
The Bacon Egg and Cheese Breakfast Sliders start with a 12-count package of Hawaiian rolls, sliced horizontally to create a sandwich base and top. The eggs are whisked with milk, salt, and pepper, then gently scrambled in a skillet until fully cooked but still soft. This egg layer is spread evenly on the bottom half of the rolls, then scattered with crumbled cooked bacon and topped with slices of American cheese. The top half of the rolls is laid back on, forming 12 sliders.
A savory butter topping made by combining melted unsalted butter with everything seasoning, dried minced onion, kosher salt, and black pepper is brushed generously over the slider tops before baking. The sliders are baked to meld the flavors and soften the tops further. The result is a set of warm, soft rolls with a creamy, cheesy, and smoky filling inside.
This recipe yields about 12 sliders, making roughly four servings if three sliders per person are planned. They are appropriate for breakfast or brunch and can be easily divided into servings or doubled for a larger group.
The recipe suggests using either Hawaiian or a similar soft roll such as potato or butter rolls. Bacon bits can substitute for cooked bacon if needed. The sliders are versatile and portable, suitable for a casual meal or snack.
Ingredients
Sliders
- 12 oz package hawaiian rolls (12 count)
- 10 large egg
- 1/4 cup milk I use whole milk
- 8 lices cooked Bacon crumbled or chopped (see chef tips #2)
- 6 lices American cheese please use your favorite cheese
Butter topping
- 4 Tbsp butter melted, unsalted
- 2 tsp everything seasoning any brand will work, I use Trader Joes
- 1 tsp onion dried minced
- salt to taste, kosher salt, pinch; black pepper, pinch
- black pepper to taste, kosher salt, pinch; black pepper, pinch
Garnish
- parsley fresh, minced
Instructions
Prepare
- Preheat oven to 350°F. Spray a 9x13” pan with cooking spray, and set aside.
Slice rolls
- Add a package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them.
- Once sliced, keep the rolls connected to each other and lift the entire top section off of the bottom section. Add the bottom section of the rolls to the prepared baking pan, cut side up.
Cook eggs
- In a mixing bowl, whisk together the eggs and milk. Sprinkle with salt and pepper, and whisk again.
- Heat a skillet over MED or MED LOW heat. Spray with cooking spray or lightly drizzle with olive oil once hot.
- Add egg mixture to the skillet. Use a rubber spatula and cook, stirring frequently, until eggs appear scrambled and no longer runny. Set aside.
Assemble sliders
- Spread scrambled eggs in an even layer over the bottom section of the rolls. Top with cooked bacon pieces.
- Lay cheese slices on top of the bacon, in a single layer. Add the top layer of the slider rolls.
Make butter topping
- In a small mixing bowl, combine all butter topping ingredients, whisking well.
Finish sliders
- Brush butter topping over the tops of the rolls, using all of the topping. Alternately, you can slowly and evenly pour the butter mixture over the tops of the rolls, using a rubber spatula to spread it around.
Bake
- Cover pan with foil, and bake in preheated oven for 15-20 minutes, then uncover and bake another 3-5 minutes, until as golden brown and crispy as you’d like.
Garnish and serve
- Sprinkle with minced parsley and serve hot.
Notes
- This recipe yields 12 sliders, estimated as 4 servings with 3 sliders each, but adjust as desired.
- If cooked bacon is not available, cook bacon separately or use bacon bits to save time.
- You can substitute potato or butter rolls for the Hawaiian rolls if preferred.
- To crumble bacon evenly, chop or break cooked bacon before adding to the sliders.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 560mg | 187% |
| Sodium | 1110mg | 46% |
| Potassium | 264mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 425mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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