Ingredients
Scale
For the Sliders:
- 1 package (12 count) Hawaiian sweet rolls
- 8 large eggs
- ¼ cup whole milk or half-and-half
- Salt and black pepper to taste
- 1 tablespoon butter (for scrambling eggs)
- 12 slices cooked bacon (or 1 pound cooked breakfast sausage)
- 8-10 slices American or cheddar cheese
- Optional: 2 tablespoons diced bell peppers or green onions
For the Butter Topping:
- ½ cup (1 stick) unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Everything Bagel seasoning (or 2 teaspoons poppy seeds + ½ teaspoon sesame seeds)
- Optional: 1 tablespoon fresh chopped parsley
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or line with parchment paper for easy cleanup.
- Cook the Bacon: If not already cooked, cook your bacon in a large skillet over medium heat until crispy, about 6-8 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain. If using sausage, cook according to package directions, crumble if needed, and drain excess grease. Set aside.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. If adding vegetables like bell peppers, sauté them first in the skillet for 2-3 minutes until softened. Heat 1 tablespoon butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for about 30 seconds, then gently push the eggs from the edges toward the center with a spatula, creating soft curds. Continue cooking and folding gently until the eggs are just set but still slightly wet (they’ll continue cooking in the oven). Remove from heat immediately to prevent overcooking. The entire process should take about 3-4 minutes.
- Slice the Rolls: Without separating the individual rolls, use a large serrated knife to carefully slice the entire block of Hawaiian rolls horizontally, creating a complete top half and bottom half. Keep them connected—this is crucial for the pull-apart slider experience! Place the bottom half in your prepared baking dish.
- Layer the Fillings: Evenly distribute the scrambled eggs across the bottom rolls, spreading them to cover the entire surface. Layer the cooked bacon strips (you may need to break them into pieces to fit evenly) or crumbled sausage over the eggs. Lay the cheese slices across the top, overlapping slightly and tearing pieces as needed to ensure complete coverage with no gaps.
- Add the Top Rolls: Carefully place the top half of the rolls over the layered fillings, creating one big “sandwich slab.” Press down very gently to compact everything slightly, but don’t squish—you want to maintain the fluffy texture.
- Make the Butter Topping: In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter completely. Remove from heat and stir in the garlic powder, onion powder, and Everything Bagel seasoning (or poppy/sesame seeds). Mix well to combine. The mixture should be fragrant and well-incorporated.
- Brush the Topping: Using a pastry brush, generously brush the entire top surface of the rolls with the seasoned butter mixture. Make sure to get into all the crevices between the rolls and brush the edges too—don’t be shy with the butter! It creates that golden, flavorful crust. Sprinkle with fresh parsley if using.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This is important—the foil traps steam, which melts the cheese perfectly and keeps the sliders moist. Bake for 15 minutes covered.
- Uncover and Finish: Remove the foil carefully (watch for hot steam!) and continue baking for an additional 5-7 minutes, or until the tops are golden brown and the cheese is fully melted. The tops should have a beautiful sheen and slight crispness while the interior remains soft and gooey.
- Rest and Serve: Remove from the oven and let rest for 3-5 minutes. This resting period allows the cheese to set slightly and makes cutting much easier. Using a sharp serrated knife, cut along the lines between the rolls to separate into individual sliders. Serve immediately while hot and melty, or wrap individually for meal prep!
Notes
- Egg Cooking: Slightly undercook the scrambled eggs—they should be just barely set and still look a bit wet. They’ll finish cooking in the oven. Overcooked eggs become rubbery when baked.
- Keep Rolls Connected: Never separate the individual rolls before baking. The connected format is what makes these “sliders” and ensures even heating.
- Cheese Coverage: Make sure every bit of the filling is covered with cheese to prevent dry spots. Overlap slices and tear pieces as needed for complete coverage.
- Butter Application: Use all the butter mixture! It seems like a lot, but it’s what creates that restaurant-quality golden top and prevents dry rolls.
- Make-Ahead: Assemble completely (before adding butter) up to 24 hours ahead. Cover and refrigerate. Brush with freshly made butter mixture just before baking, adding 2-3 extra minutes to covered baking time.
- Freezing: These freeze beautifully! See make-ahead section for detailed freezing and reheating instructions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slider
- Calories: 295
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 165mg