Description
These irresistible Crack Breakfast Sliders combine soft Hawaiian rolls with crispy bacon, fluffy eggs, and gooey melted cheese – all topped with a buttery seasoned glaze that takes them to the next level. Perfect for busy mornings, weekend brunches, or meal prep!
Ingredients
Scale
- 1 package (12-count) Hawaiian sweet rolls
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound bacon, cooked crispy and crumbled (about 12–14 strips)
- 2 cups shredded cheddar cheese (or your favorite cheese blend)
- 6 slices American cheese or additional shredded cheese
- 4 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds (optional)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper or spray with non-stick cooking spray.
- Cook the bacon until crispy, then drain on paper towels and crumble into pieces.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Heat a large non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are just set but still slightly moist (they’ll continue cooking in the oven).
- Without separating the individual rolls, use a large serrated knife to slice the entire package of Hawaiian rolls in half horizontally, creating one large top piece and one large bottom piece.
- Place the bottom half of the rolls in your prepared baking dish.
- Layer the ingredients on the bottom half of the rolls in this order:
- Half of the shredded cheese
- Scrambled eggs
- Crumbled bacon
- Sliced or remaining shredded cheese
- Place the top half of the rolls on top of the layered ingredients.
- In a small bowl, whisk together the melted butter, maple syrup, brown sugar, garlic powder, onion powder, Dijon mustard, poppy seeds (if using), and salt until well combined.
- Using a pastry brush, generously brush the butter mixture over the tops of the rolls, allowing some to drip down the sides.
- Cover the baking dish loosely with aluminum foil and bake for 15 minutes.
- Remove the foil and bake for an additional 5-7 minutes until the tops are golden brown and the cheese is melted.
- Let cool for 5 minutes before slicing along the seams of the rolls to separate into individual sliders.
Notes
- Make ahead tip: Assemble everything the night before, cover, refrigerate, and just add a few extra minutes to the baking time in the morning.
- For a spicy kick: Add hot sauce to the egg mixture or red pepper flakes to the butter topping.
- Don’t overcook your eggs in the skillet – keep them slightly underdone as they’ll continue cooking in the oven.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 10 minutes or in the air fryer at 320°F for 3-4 minutes.
- Freezing: Wrap individual sliders in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight before reheating.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 7
- Sodium: 580
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 14
- Cholesterol: 155
Keywords: crack breakfast sliders, breakfast sliders, bacon egg cheese sliders, Hawaiian roll breakfast sandwiches, make ahead breakfast, brunch sliders, easy breakfast recipe