Baked Bacon Egg and Cheese Breakfast Sliders
These easy baked breakfast sliders feature scrambled eggs, crispy bacon, and melted cheddar cheese layered on sweet Hawaiian rolls, brushed with a savory ranch butter topping. Perfect for a crowd or cozy weekend mornings.
Equipment
- Large skillet
- 9x13-inch baking dish
- Large bowl
- Serrated knife
- Small bowl
- Whisk
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon butter for scrambling eggs
- 1 lb bacon
- 2 cups shredded cheddar cheese divided
- 2 tablespoons melted butter for topping
- 1 tablespoon ranch dressing mix dry, powdered mix
- 1 package Hawaiian rolls 12 oz package
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Step 2: In a large bowl, whisk together the 8 eggs, heavy cream, salt, and pepper until well combined and slightly frothy.
- Step 3: Melt 1 tablespoon of butter in a large skillet over medium heat. Pour in the egg mixture and scramble gently until cooked through but still soft and fluffy. Transfer to a bowl and set aside.
- Step 4: In the same skillet, cook the bacon over medium-high heat until crispy. Drain on paper towels, then cut each strip into smaller pieces. Set aside.
- Step 5: Use a serrated knife to slice the entire block of Hawaiian rolls horizontally through the middle. Place the bottom half into the prepared baking dish.
- Step 6: Layer 1 cup of shredded cheddar cheese evenly over the bottom rolls. Spread the scrambled eggs over the cheese, then scatter the crispy bacon pieces. Top with the remaining 1 cup of shredded cheese, then place the top half of the rolls over the layers.
- Step 7: In a small bowl, melt 2 tablespoons of butter. Whisk in the 1 tablespoon of dry ranch dressing mix until well combined. Generously brush this ranch butter mixture all over the tops and sides of the rolls.
- Step 8: Bake for 15 to 20 minutes, or until the tops are lightly golden brown and the cheese is bubbly and melted.
- Step 9: Let the sliders rest in the dish for 1-2 minutes before slicing into individual servings along the lines of the rolls. Serve warm.
Notes
Don't overcook the scrambled eggs; they should be just set as they'll cook more in the oven. Cook the bacon until crispy for the best texture. Slice the block of rolls with a serrated knife for easier assembly. Brush the ranch butter generously over the tops and sides. Letting the sliders rest for 1-2 minutes after baking helps the cheese set for easier slicing. These can be assembled the night before (cover and refrigerate, then add butter and bake from cold, adding 5-10 minutes to bake time). Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave (30-60 seconds) or oven (300°F/150°C for 10-15 minutes).