Description
These Crack Breakfast Sliders are an irresistible combination of fluffy eggs, melty cheese, crispy bacon, and buttery sweet glaze baked on soft slider rolls. Perfect for brunch, holidays, or meal prep, they’re ready in under 40 minutes and guaranteed to be a crowd-pleaser.
Ingredients
Scale
- 12 Hawaiian slider rolls (or brioche dinner rolls)
- 8 large eggs, lightly scrambled
- 8–10 slices bacon, cooked until crispy
- 8 slices cheddar cheese (or your favorite melty cheese)
- 2 tablespoons butter (for scrambling eggs)
- Salt and pepper to taste
- For the glaze:
- 1/2 cup unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon poppy seeds (optional)
Instructions
- Prepare the Eggs: Whisk eggs with salt and pepper. Heat butter in a skillet over medium heat and cook eggs until just set. Remove from heat.
- Cook the Bacon: Fry or bake bacon until crispy. Drain on paper towels.
- Slice the Rolls: Without separating them, slice rolls horizontally and place the bottom half in a greased baking dish.
- Assemble the Sliders: Layer scrambled eggs evenly, top with cheese slices, then add bacon. Place the top half of the rolls on top.
- Make the Glaze: In a bowl, combine melted butter, maple syrup, Dijon mustard, onion powder, garlic powder, and poppy seeds. Brush generously over the tops of the rolls.
- Bake: Cover with foil and bake at 350°F (175°C) for 15 minutes. Remove foil and bake an additional 5 minutes until golden brown and cheese is melted.
Notes
For make-ahead prep, assemble sliders (without baking) and refrigerate overnight. Bake fresh in the morning. To reheat leftovers, wrap in foil and warm in a 325°F oven for 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 110mg