Crack Breakfast Sliders
A crowd-pleasing tray of sliders featuring fluffy scrambled eggs, crispy bacon, and melted cheddar on sweet King's Hawaiian Rolls, finished with a savory-sweet maple butter glaze.
Equipment
- 9X13 baking pan
- Serrated Knife
- Large Skillet
Ingredients
- 8 eggs
- 1/4 cup heavy cream
- salt/pepper to taste
- 1 tablespoon unsalted butter
- 1 lb bacon
- 2 cups shredded cheese cheddar
- 12 oz King's Hawaiian Rolls
- 1/2 cup butter melted
- 1/4 cup maple syrup
Instructions
Prep the Pan and Egg Mixture
- Heat your oven to 350°F and lightly grease a 9x13 baking pan with cooking spray so the bottom of the rolls release cleanly.
- In a medium bowl, whisk the eggs with heavy cream, salt, and pepper until the mixture is smooth and fully combined.
Cook the Filling
- Melt 1 tablespoon of unsalted butter in a skillet over medium-low heat. Pour in the egg mixture and stir gently until the eggs are softly set and still a bit glossy, then remove from heat immediately.
- Cook the bacon in a separate skillet until crisp and deeply browned. Drain the fat and chop the bacon into small bite-size pieces.
Layer the Sliders
- Using a serrated knife, slice the entire block of Hawaiian rolls in half horizontally. Place the bottom half into the prepared baking pan.
- Scatter 1 cup of shredded cheddar cheese over the bottom rolls. Spread the scrambled eggs evenly over the cheese, add the chopped bacon, and top with the remaining 1 cup of cheese.
- Place the top half of the rolls back on top to close the sandwiches, keeping the layers level.
Glaze and Bake
- Stir together the melted butter and maple syrup (along with 1 tablespoon of everything bagel seasoning and 1/2 teaspoon garlic powder if desired). Brush the glaze generously over the tops and sides of the rolls.
- Bake for 15 to 20 minutes, or until the cheese is fully melted and the tops of the rolls are golden brown and glossy. Let the tray sit for a few minutes before slicing and serving.
Notes
Soggy Bottom Tip: Layering the first cup of cheese directly onto the bottom buns creates a moisture barrier that prevents the eggs from making the bread soggy.
Egg Texture: Remove the scrambled eggs from the heat while they are still slightly underdone and glossy. They will finish cooking in the oven, staying fluffy rather than rubbery.
Make-Ahead Instructions: You can assemble these sliders up to 24 hours in advance. Refrigerate the assembled pan covered in foil, then add the glaze and bake, adding 5 to 10 minutes to the baking time if starting from cold.
Reheating: For the best results, reheat leftovers in an air fryer or toaster oven at 300°F for 3 to 5 minutes to restore the crisp top.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.