Cheesy baked breakfast sliders are loaded with crispy bacon, soft scrambled eggs and plenty of cheese for a fun and tasty breakfast everyone will love!

I just had the most fun holiday weekend ever!

Here’s the breakdown of the highlights…

1. My in-laws came to visit and have an early Christmas with us and the kids. Presents galore!
2. We saw a holiday lights show outdoors and it was perfectly chilly. Bonus: free hot cocoa!
3. My husband and I always go to see the Charlotte symphony Christmas show. My in-laws joined us this time and that made it even more special this year! ❤️
4. The kids each had their first basketball games of the season this weekend. Loved it!

And although I’ve got a few more days of work this week and despite the fact that I’m ready to be completely off for the year, I’m gonna buckle down, chug along and try to wrap things up as quickly as possible.

So let’s move right along to the food!

Today’s recipe for these cheesy baked breakfast sliders are such a fun one!

I’ve made these for brunch parties before and they are always a huge hit!

Who wouldn’t love a little bacon, egg and cheese sandwich, right?

These soft rolls are filled with crispy bacon, super soft scrambled eggs and lots of melty cheese, plus a browned buttery top, for a seriously delicious breakfast bite!

They’re finger foods for the morning time and seriously so good!

They’d be a great breakfast for holiday guests, too. Pair these sliders with some fresh fruit — or my mixed greens salad with fruit — and you are all set!

They also work well for meal prepping.

They reheat great in the microwave. The rolls come out soft – not the crustier browned top when they are freshly baked – but they are every bit as crave-worthy.

And you can freeze any extras to pull out another time. 🙌

Tips and substitutions for cheesy baked breakfast sliders:

• I typically use the sweet Hawaiian rolls but regular or whole wheat slider buns work here as well.
• Bacon is my go-to, but you could substitute another meat. Sliced ham or cooked, crumbled sausage could work here as well.
• I opted for cheddar cheese but you could use mozzarella or even pepper Jack cheese.
• Shredded cheddar cheese is my go-to, but you could use slices of cheese instead and cover all the sliders with that if you prefer.

As I mentioned, I love these for entertaining.

You can’t beat a hand-held breakfast sandwich to go with a mimosa or some of my champagne brunch punch at a brunch party! 🥂

And because I don’t want to be in the kitchen the whole time, I’ve got a few ideas on how you can prep these ahead to keep them low maintenance at party time.

Make ahead notes for cheesy baked breakfast sliders:

– You can cook the bacon up to 2 days before. Once cooked and cooled, wrap it in aluminum foil and keep it in the fridge.

– You can also shred the cheese the day before. Store it in a plastic bag or covered container in the refrigerator until ready to use.

– Cook the eggs the day of, but you can get those done up to an hour before. Let them cool in the pan until you’re ready to assemble the sandwiches.

– If your ingredients are all cooled down, you’ll need to add at 5-10 minutes to the baking time. Cover the rolls in aluminum foil as they are baking to prevent excess browning.

One other note…

I have doubled and tripled this recipe before for larger groups.

I recommend making up both (or all) of the sheet pans of sandwiches before the party.

Then you can bake them at 30 or 45-minute intervals during the party so you have fresh, warm breakfast sliders coming out as needed. Hostess with the mostest for sure! 🙌

I hope you give these cheesy baked breakfast sliders a try, for the holidays or just a yummy weekend breakfast with the family.

Enjoy!

XO,

Kathryn

P.S. Check out these other breakfast and brunch favorites:

Overnight slow cooker breakfast casserole

Baked apple cinnamon donut holes

Healthy sausage balls

Overnight cheesy grits casserole

Yield: 12 sliders

Cheesy baked breakfast sliders

Print

Cheesy baked breakfast sliders are loaded with crispy bacon, soft scrambled eggs and plenty of cheese for a fun and tasty breakfast everyone will love!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 9 large eggs
• 2 tablespoons unsalted butter, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 12-pack Hawaiian sweet rolls (see notes)
• 10 pieces cooked bacon (see notes)
• 2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 350.
2. Crack the eggs into a medium bowl. Add a small splash of water (or substitute milk) and whisk well with a fork.
3. Melt 1 tablespoon of butter in a large sauté pan over medium-low heat.
4. Add the eggs and cook, stirring occasionally, until just soft-set. Season with salt and pepper and remove from heat.
5. Slice the rolls in half and remove the top layer. Place the rolls on a cooking sheet covered with aluminum foil for easy cleanup.
6. Add a layer of cooked bacon evenly over the bottom of the rolls, cramming in as much as you can. Top the bacon with the scrambled eggs, making an even layer. Top the eggs with the shredded cheddar cheese and return the tops of the rolls.
7. Melt remaining tablespoon of butter in a small dish in the microwave (45 seconds to 1 minute) and brush the tops of the rolls with the melted butter.
8. Place the sliders in the oven and bake at 350 for 13-15 minutes, until warmed through and the cheese is melted.
9. Remove, slice and serve immediately.

Notes

You can also use regular or whole wheat slider buns for this recipe, if you prefer.

The bacon for this recipe needs to be cooked, so please plan accordingly. To cook it in the oven, line a baking sheet with aluminum foil and fill it with the bacon slices. They can be tightly packed together but should be in a single layer. Turn the oven on to 400 and put the pan in the oven (as it is warming up). The bacon is usually cooked about 5-10 minute after the oven comes to temperature. Keep an eye on it.

I typically use the sweet Hawaiian rolls but regular or whole wheat slider buns work here as well.

Bacon is my go-to, but you could substitute another meat. Sliced ham or cooked, crumbled sausage could work here as well.

I opted for cheddar cheese but you could use mozzarella or even pepper Jack.

Shredded cheddar cheese is my go-to, but you could use sliced cheese instead and just cover all the sliders with that.

These sliders reheat well in the microwave. Extra baked sliders also can be frozen for 3-4 months.

See the make-ahead notes in the post above if you want to prep this recipe ahead of time.

Nutrition Information:

Yield:

6

Serving Size:

2 sliders
Amount Per Serving: Calories: 396 Total Fat: 31g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 345mg Sodium: 876mg Carbohydrates: 4g Fiber: 0g Sugar: 1g Protein: 25g