Go Back
Print

Breakfast Sliders

These breakfast sliders are easy to make and good for a Sunday breakfast or can be made ahead for school days. Eggs are whisked together with milk and salt, then scrambled in a skillet. Next shredded cheddar cheese is placed on the bottoms of the buns. Then the eggs are placed on top with cooked bacon and more cheese. Melted butter is brushed on the tops of the buns then sprinkled with garlic powder and salt. The sandwiches are baked in the oven until the cheese is melted.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 people

Ingredients

  • 2 tbsp butter divided
  • 12 large eggs
  • ¼ cup whole or 2% milk
  • ½ tsp salt
  • 12 dinner rolls split
  • 2 ½ cups shredded cheddar cheese divided
  • 12 strips bacon cooked and crumbled
  • ¼ tsp garlic powder
  • Flaky salt
  • 1 tbsp finely chopped parsley

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350 F.
  2. Melt 1 tbsp butter. Brush the bottom and sides of a 9x13 baking pan with the butter.
  3. Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk and salt until just combined.
  4. Heat 1 tbsp butter in a large nonstick skillet over medium low heat until melted. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally until just set but not dry. Remove from heat.

  5. Arrange the bottom half of the slide buns in an even layer in the prepared pan. Top with half of the cheese. Spread the scrambled eggs over the cheese. Sprinkle with crumbled bacon, then top with remaining cheese. Place the tops on the buns.

  6. Brush the buns with 1 tbsp melted butter. Sprinkle with garlic powder and sea salt.
  7. Bake until the cheese is melted and the rolls are lightly browned, about 15 minutes. Let cool for 5 minutes before serving. Sprinkle with parsley before serving.