These breakfast sliders have everything you love about your favorite fast food breakfast sandwich, in fun, slider form! Great to make for a big family breakfast, or to meal prep ahead for the week.
This is one of my Breakfast recipes I know you’ll want to keep on hand!
We’re huge breakfast food lovers in the chunky chef household, but typically not for actual breakfast. I guess we’re more of a brinner (breakfast for dinner) type of family.
However, these breakfast sliders? That’ll get me up and ready to enjoy breakfast in the morning!
The savory flavors are simple, yet delicious, and everyone loves a fun slider right?
Plus there are so many ways to customize this recipe to your tastes… just make these breakfast sliders with the breakfast foods you love most!
How to make bacon egg and cheese breakfast sliders?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Make scrambled eggs. Whisk together the scrambled eggs ingredients, and cook in a skillet.
- Assemble sliders. Layer the bottom of the rolls, scrambled eggs, chopped bacon, cheese slices, and the top of the rolls.
- Make butter. Just give everything a whisk or stir to combine.
- Top. Brush or pour the butter over the top of the rolls.
- Bake. These sliders are baked in two parts, one part covered, one part uncovered.
Helpful Tip!
If you would prefer to use a baking sheet instead of a pan, just make sure you use one that has sides. This is pretty buttery and you don’t want melted butter all over your oven!
Variations of this recipe
- Rolls – any slider buns/rolls will work for this recipe. Hawaiian, potato, or butter slider rolls are my favorites. Leftover homemade dinner rolls will also work!
- Pan – you can use any rectangular baking pan that the package of rolls will fit into. You could also use a baking sheet, but make sure it’s one that has a rim. You don’t want to clean up any melted butter from the bottom of your oven!
- Cheese – my kids love classic American cheese, but cheddar, muenster, colby jack, pepper jack, or provolone are other great options… use what you love!
- Eggs – I kept the eggs for this recipe simple, but if you like to jazz up your eggs with some diced onion, additional spices, hot sauce, etc, please feel free.
- Other protein – if you’re not a bacon fan, you can substitute some chopped sausage links or patties, or cooked and crumbled ground sausage. You can also leave it out, and just have egg and cheese sliders.
- Butter topping – please feel free to add any additional spices and flavorings to the butter topping, to your tastes. If you’d like more of a “mcgriddle” flavor, try adding some maple or pancake syrup!
FAQ’s
I like to use Kings Hawaiian rolls, but any slider-style bun will work. Potato rolls, or butter rolls are great substitutes.
Both actually! The sliders are covered for most of the baking, to encourage the cheese to melt, and keep the sliders from drying out. Then they’re uncovered the last few minutes, to get the tops of the sliders nice and golden brown.
Making breakfast sliders ahead of time
The great thing about sliders is that you can make them mostly ahead of time!
Assemble the sliders, skipping the butter topping. Then cover and refrigerate overnight. When you’re ready to finish, make the butter topping, add it to the tops of the sliders.
Bake as directed, adding a little bit of extra time since the baking dish will be chilled.
Freezing
To freeze, make the recipe right up until baking, then cover tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator, then bake as directed. I feel this method makes the sliders a bit softer, but if you don’t mind, it’s a great long-term storage option.
Storage
Any leftovers should be refrigerated in an airtight container and eaten within 3-4 days.
My Favorite 9×13 Baking Pan!
You can use any 9×13″ pan, but I like that this one comes with a tight fitting lid.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Sliders
- 12 oz package Hawaiian rolls (12 count)
- 10 large eggs
- 1/4 cup milk I use whole milk
- 8 slices cooked bacon crumbled or chopped (see chef tips #2)
- 6 slices American cheese please use your favorite cheese
Butter topping
- 4 Tbsp unsalted butter melted
- 2 tsp everything seasoning any brand will work, I use Trader Joes
- 1 tsp dried minced onion
- pinch of kosher salt and black pepper to taste
Garnish
- minced fresh parsley
Instructions
Prepare
- Preheat oven to 350°F. Spray a 9×13” 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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- This recipe makes 12 sliders, which I’ve estimated will serve 4 (with 3 sliders as a serving), but please feel free to divide the recipe into as many servings as you’d like.
- If you don’t have any cooked bacon, feel free to cook some, or use some bacon bits (we like Hormel Real Bacon Pieces).
- Recipe can be doubled to make 24 sliders.
- Potato or butter rolls can be used in place of the Hawaiian rolls.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Mellie says
I made this as a breakfast for dinner thing, with a few strips of bacon on the side and it was great! Thank you for sharing!
Katerina Petrovska says
I just made these bacon, egg, and cheese breakfast sliders, and they turned out absolutely delicious! Definitely a keeper!
April says
These are fantastic! Super easy to make and quick enough I can make a batch in the morning for the kids to grab on their way to school.
Allyson Zea says
My kids beg me to make these on the weekend! Thanks for the easy recipe!
Sandra says
These were perfect over the weekend brunch! My kids really loved them!
Beth says
Now this is how you start the morning! It’s every single good thing about breakfast in a sandwich!
Gina says
The perfect way to start the day – with all the good stuff packed right in. SO DELISH!
Susan says
Will be trying these very soon! And I like your conversion for amount of servings….very cool xx will let cha know how these turn out