5 from 14 votes
Bacon Egg and Cheese Breakfast Sliders
These breakfast sliders combine soft Hawaiian rolls layered with fluffy scrambled eggs, crumbled bacon, and melted American cheese. The eggs are gently cooked and spread over the rolls' base, topped with savory bacon pieces and cheese slices before the tops are replaced. A butter mixture with everything seasoning, dried minced onion, salt, and pepper is brushed over the assembled sliders for a flavorful crust after baking. They offer a handheld, savory breakfast option with a soft bread texture and creamy, smoky fillings.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Calories:
688 kcal
Course:
Breakfast
Cuisine:
American
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
- black pepper to taste, kosher salt, pinch; black pepper, pinch
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 688
% 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.