These Breakfast Sliders are a proven crowd-pleaser piled high with fluffy scrambled eggs, crispy bacon, and melty cheddar cheese. Brush the tops with butter, sprinkle with Everything Bagel Seasoning, and bake until golden for an easy breakfast slider that keeps people coming back to the pan.
This recipe was designed with both a crowd and the host in mind. Not only do these sliders require very little prep (most of which can be done the day before), but they also bake in just 20 minutes and yield 24 sliders, making them perfect for feeding a room full of people.
I recently served these for an 11 AM game-day gathering at our house. I chose them because I knew I could prep most of the ingredients ahead of time, quickly assemble everything that morning, and serve them alongside cheesy grits, Bloody Mary's, and a brisket my husband had smoked overnight.
The sliders (and, of course, the brisket) were the two things people kept getting out of their seats and going back for! There's just something about those sweet, buttery Hawaiian rolls paired with the savory filling that's absolutely irresistible to grown-ups and kids alike. I love them for serving at breakfast, brunch, and early afternoon entertaining.
Table of Contents
Why These Breakfast Sliders Work
- Soft Scrambled Eggs | The eggs are cooked gently over medium-low heat and removed from the stovetop while still slightly wet and glossy. This allows them to finish cooking in the oven without becoming dry and rubbery, so every bite is soft and fluffy. If you struggle to get the texture just right, check out my scrambled eggs recipe for more tips.
- Double Layers of Cheddar | The cheese is for more than flavor and texture, although it offers both in spades. Layering it above and below the eggs and bacon helps hold the filling together, so you're not losing half your breakfast slider during serving or between bites.
- Big-Batch Assembly | Slicing the entire sheet of Hawaiian rolls horizontally is way faster than assembling sliders one by one. This hack is a busy hostess's best friend!
- Flavor | Bacon, eggs, and cheese are an obvious win when it comes to breakfast foods, but tack on the sweet Hawaiian rolls and Everything Bagel Seasoning? You've got the perfect combination of sweet, savory, buttery, and salty in every bite.
Ingredients You'll Need
- Hawaiian Rolls | For this recipe, you'll need a 24-count package of Hawaiian rolls. Be sure to leave the rolls attached and slice the entire sheet horizontally. They fit perfectly in a 9x13-inch baking pan.
- Eggs | These breakfast sliders are piled high, with a thick layer of fluffy eggs. To get that layer just right, you'll need 14 eggs, gently scrambled before baking.
- Bacon | Thick-cut bacon is cooked until crisp and chopped for even distribution and easier slicing and serving.
- Cheddar | Freshly grated, mild cheddar is best for a beautiful, melty layer of cheese. One cup goes below the eggs and another on top of the bacon to help hold the filling together. If you're a fan of extra-cheesy eggs, you'll also love my cheesy scrambled eggs.
- Avocado Oil (optional) | I prefer to scramble eggs in avocado oil rather than butter, as it is less likely to burn. However, if you prefer butter, it's a perfectly fine substitute.
- Butter | A brush of butter before baking makes the tops of the rolls shiny and extra golden.
- Everything Bagel Seasoning | Adds flavor and texture to the tops of the rolls.
- Salt | Season the eggs with a kosher salt, taking care not to overdo it. The bacon and cheese are already salty, and you don't want to overpower the mild flavor of the eggs. If you like black pepper in your scrambled eggs, feel free to add a ¼ teaspoon for a little extra flavor.
How to Make Breakfast Sliders
Cook the Bacon
Cook the bacon in a large skillet over medium heat for 8-10 minutes, turning about halfway through, until crispy. Alternatively, you can air fry the bacon in batches of 4-5 slices at 400°F for 10-12 minutes.
Set aside on a paper towel-lined plate to drain. Once the bacon is cool enough to handle, transfer to a cutting board and chop into small pieces.
Scramble the Eggs
Crack the eggs into a medium bowl and add the measured salt. You can also add pepper, if desired. Whisk until the yolks are broken and the mixture is well combined.
Add oil (or butter) to a large 12-inch, non-stick skillet over medium-low heat and allow it to heat through. Pour in the eggs. Once the edges begin to set, gently push the eggs from the edges toward the center. Continue doing this until the eggs are mostly set, but still soft, slightly wet, and glossy. They'll finish cooking in the oven, so take care not to overcook them at this stage. Remove from the heat and set aside.
Assemble
Place the Hawaiian rolls on a work surface and slice the entire sheet in half crosswise, creating two smaller sections of attached rolls. This makes cutting them horizontally a bit more manageable. Slice each section horizontally through the middle to separate the tops from the bottoms.
Place the bottom sections of the rolls in a greased 9x13-inch baking dish.
Add 1 cup of the grated cheddar, all of the scrambled eggs, the bacon, and then the remaining cheddar. Place the tops of the rolls over the filling.
Top + Bake
Brush the tops of the rolls with the melted butter and sprinkle with the Everything Bagel Seasoning. Cover with aluminum foil and bake at 350°F for about 20 minutes. Remove the foil and bake for about 5-7 minutes more until the tops are golden and the cheese is melted.
Rest for about 10 minutes before slicing and serving.
Make-Ahead Breakfast Sliders
I've been hosting and cooking for others in my home for over 20 years now, and if there's one thing I've learned, it's this: when it comes to morning entertaining, if there's any possible way to get ahead, do it.
While I do think these sliders are best served hot out of the oven, there are a few things you can do the day before to make the morning of your gathering easier:
- Bacon | If desired, the bacon can be cooked and chopped the day before, transferred to an airtight container, and refrigerated overnight.
- Eggs | The eggs can be cracked into a bowl the day before, covered with plastic wrap, and refrigerated overnight. Alternatively, you could crack the eggs directly into a blender, pop on the lid, and refrigerate overnight as well. I especially love this hack for overnight company, busy mornings, or early gatherings. If using the blender, I simply remove it from the fridge, add salt the next morning, and blend for a few seconds until the eggs are well combined.
- Cheese | The cheese can be grated up to 3 days in advance and kept in an airtight container in the refrigerator until ready to use.
Tips for the Best Breakfast Sliders
Don't Overcook the Eggs | Since the eggs will be heated again in the oven, it's important to stop cooking them on the stovetop while they're still soft and glossy. Otherwise, they might be tough and rubbery once they come out of the oven.
Use Freshly Grated Cheese | Freshly grated cheese is superior to pre-packed both in flavor and the way it melts. This is one of those kitchen tasks that's absolutely worth the extra prep time!
Layer Cheese Strategically | Cheese underneath the eggs not only helps to keep the breakfast sliders together, but also helps separate moist filling from the bread. Soggy breakfast sliders are not welcomed around these parts. I use this same cheese-layering trick in my roast beef sliders, and it works beautifully for keeping the filling in place.
Storage and Reheating
Storage | Store leftover sliders in an airtight container in the refrigerator for 3-4 days.
Freezing | Once the breakfast sliders have cooled completely, place them in a freezer-safe zip-top bag, remove as much air as possible, and seal. Freeze for up to one month for best quality.
Reheating | To reheat, place the breakfast sliders in a baking dish and cover tightly with foil to prevent the rolls from drying out. Place in a preheated 325°F oven for 10-15 minutes if refrigerated, or approximately 25-30 minutes if reheating from frozen. Regardless of whether the sliders are coming from the refrigerator or freezer, reheating time will depend on how many sliders you're reheating.
Refrigerate or freeze leftovers within two hours of cooking.
What to Serve With Breakfast Sliders
These breakfast sliders are both delicious and hearty enough to be served for a game day crowd, at a brunch, or as a featured item on a holiday breakfast menu. What you're serving them for will likely dictate what you serve them with. Here's how I'd do it:
Early Game Day | I recently served these breakfast sliders for a game-day gathering. My husband smoked a brisket overnight (his absolute favorite thing to do), and I assembled a meat and cheese tray with jalapeno poppers, made cheesy grits, and set up a Bloody Mary bar to go along with them. A cheesy potato casserole and some bacon-wrapped smokies would also make great additions.
Brunch | For a brunch, I recommend serving breakfast sliders with a baked brie with jam to start, Million Dollar Bacon, fresh fruit, and a strawberry spinach salad to lighten up the spread. For beverages, coffee with homemade cinnamon syrup or a mimosa bar would win over the hearts of any guests.
Holiday Mornings | For holiday gatherings, I am all about dishes that can be prepped ahead and are easy to make. Homemade cinnamon rolls prepared the day before, sausage balls, and a light salad would work great. And definitely don't forget the cranberry mimosas and hot chocolate.
If you love an easy slider recipe for feeding a crowd, don't miss my pulled pork sliders and buffalo chicken sliders. Both are great options for game-day gatherings and casual entertaining.
Breakfast Sliders
Ingredients
- 14 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (optional)
- 2 tablespoons avocado oil (or butter, if preferred)
- 8 slices thick-cut bacon
- 1 24-count package Hawaiian rolls
- 2 cups freshly grated mild cheddar cheese divided
- ¼ cup unsalted butter melted
- 2 teaspoons everything bagel seasoning
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch metal baking pan and set aside.
- Cook the bacon. Add the bacon to a large skillet over medium heat and cook for 8–10 minutes, turning halfway through, until crispy. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, chop into small pieces.
- Whisk the eggs. Crack the eggs into a large bowl, add the kosher salt, black pepper (if using), then whisk until well combined.
- Add the avocado oil to a large nonstick skillet over medium-low heat. Pour in the eggs. As the edges begin to set, gently push the cooked portions toward the center of the pan, allowing the uncooked eggs to flow into the empty spaces.
- Continue cooking gently until the eggs are mostly set but still soft, slightly wet, and glossy. Remove from the heat immediately.
- Assemble the sliders. Without separating the individual rolls, cut the entire sheet of Hawaiian rolls into two smaller sections. Slice each section horizontally through the middle to separate the tops from the bottoms. Arrange the bottom sections in the prepared baking pan.
- Sprinkle 1 cup of the cheddar cheese evenly over the bottom rolls. Add the scrambled eggs in an even layer, followed by the chopped bacon. Sprinkle the remaining 1 cup of cheddar cheese over the bacon.
- Place the top sections of the Hawaiian rolls over the filling. Brush generously with melted butter and sprinkle evenly with everything bagel seasoning.
- Cover with aluminum foil and bake at 350°F for about 20 minutes. Remove the foil and bake for about 5-7 minutes more until the cheese is melted and the tops of the rolls are lightly golden brown.
- Allow the sliders to rest for about 10 minutes before cutting into individual portions. Serve warm.
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