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Breakfast Slider

Golden, buttery breakfast sandwiches with fluffy eggs, melted cheese, and crispy bacon nestled between tender slider buns - perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12 slider buns (Hawaiian rolls work beautifully)
  • 8 large eggs, scrambled
  • 12 slices bacon, cooked crisp
  • 6 slices American or cheddar cheese
  • 3 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F. Slice the slider buns in half horizontally, keeping the top and bottom halves intact as one piece. Place the bottom half in a greased 9x13 baking dish.
  2. Spread the scrambled eggs evenly over the bottom buns, creating a fluffy foundation. Layer the cooked bacon pieces, breaking them to fit as needed. Top with cheese slices, tearing them to cover the surface completely.
  3. Place the top half of the buns over the filling. Mix melted butter with garlic powder and brush generously over the tops.
  4. Cover with foil and bake for 10 minutes. Remove foil and bake an additional 5 minutes until the tops are golden brown and the cheese melts completely.

Notes

Cook bacon and scramble eggs the night before for quicker assembly. Can be assembled completely and refrigerated overnight - add 5 extra minutes to baking time when cooking from cold. Don't overstuff sliders to prevent mess. Use room temperature eggs for fluffier scrambling. Refrigerate leftovers up to 3 days or freeze individually wrapped portions up to one month. Reheat at 300°F for 8-10 minutes.