These cheese breakfast sliders are easy Hawaiian roll sandwiches layered with ham, cheese, and scrambled eggs, then brushed with a sweet everything bagel glaze. They're perfect for a crowd and everyone loves them!
Finding a breakfast recipe that appeals to everyone can be tricky, but I think we've done it with these cheese breakfast sliders. With the holidays coming up, we wanted to share an easy recipe for family and friends you can prep ahead of time. These Hawaiian roll breakfast sliders (along with our waffle casserole) check all the boxes.
These little sliders layer in the perfect breakfast bite. They're full of cheese, ham, and egg layered between sweet and soft slider buns. And let's not forget about that buttery topping with maple syrup and everything bagel seasoning!
Reasons to Love Breakfast Sliders
- Feeds a crowd: this recipe makes 12 breakfast sandwiches and can easily be doubled. It's great for holidays, brunches, or showers!
- Freezer and meal prep-friendly: wrap them individually and warm them up for a quick breakfast on the go. Our toddler loves these!
- Customizable: you can choose your favorite slider buns (gluten-free if needed). You can also add breakfast sausage or bacon instead of ham and use your favorite cheese! Skip down to the end of this post for specific ideas.
- Easy recipe: there's minimal cooking required. Just scramble some eggs, layer, and bake!
Ingredient Notes
Here are the simple ingredients (and options for swaps) to make this recipe. Skip down to the recipe card for exact measurements.
- Eggs: we're using almost an entire carton of eggs for this recipe.
- Milk: use almond milk or any other milk you have on hand to scramble the eggs
- Salt and pepper to taste
- Hawaiian sliders: these make the best sliders, but any slider buns are great. You could do a gluten-free bun or even an English muffin would work.
- Ham: we chose ham for this recipe because it's pre-made and easy to use. Bacon and breakfast sausage are other great options.
- Cheese: cheddar cheese slices are layered on the top and bottom of the sliders. We used sharp cheddar cheese, but other cheese, like swiss, muenster, or Havarti would be good.
- Butter: we're melting this and brushing it on top of the sliders to add flavor and color. The combination of melted butter with maple, dijon, and seasoning is so good.
- Everything bagel seasoning: the dinnertime version of these sliders uses a mix of garlic powder and poppy seeds, but we thought the perfect topping for breakfast would be everything bagel seasoning.
- Dijon mustard and maple syrup also go into the topping for the perfect sweet and savory bite.
How to Make Breakfast Sliders
Here are the step-by-step instructions (with photos) to show you how to make these delicious breakfast sliders. Skip down to the recipe card for exact measurements!
- Slice the buns: ay the buns flat then, without pulling them apart, slice them down the center lengthwise, then remove the top layer and set aside. Place the bottom half of the rolls in a square baking dish and set the tops aside until the end. You can also make these on a baking sheet.
- Scramble the eggs: Crack the eggs in a large bowl then whisk them together with the milk, salt, and pepper. Melt 1 tablespoon of the butter, vegan butter, or olive oil in a large skillet over medium heat and swirl to coat. Turn the heat down to medium-low and pour the egg mixture into the pan and cook, stirring frequently, until the eggs are just barely cooked about 5 minutes. Remove from the heat.
- Layer the eggs: Place four slices of cheese on the bottom buns in the casserole dish then add the layer of ham. Top the ham with the scrambled eggs and spread it evenly across the slides.
- Add the tops: Finish with one more layer of cheddar cheese, then place the top buns on top.
- Maple butter glaze: quickly whisk together the butter, honey, dijon, and everything bagel seasoning then spread it on top of the rolls. Bake in the preheated oven for 20 minutes. Check at 10 minutes and cover with foil if they’re too brown.
- Bake: place the sliders in the oven and bake at 350°F for 20 minutes. Check halfway through and cover with aluminum foil if they're browning too much.
Prefer to Watch Instead of Reading?
Expert Tips
- Start watching them halfway through and cover them with foil if they're browning too quickly
- Place the cheese on the bottom and top layers to help the buns stick to the cheese. The melted cheese adheres to the bun to create one sandwich that stays together.
What to Serve with Breakfast Sliders
These savory breakfast sliders are full of everything (pun intended) you may want in an early morning meal, however, here are a few ideas to serve them with something on the side.
- An iced pumpkin spice latte, pumpkin cream cold brew, or an iced cinnamon dolce latte is always a good idea.
- Crispy air fryer breakfast potatoes are the ultimate side dish.
- A few slices of tomato and avocado on the side.
- A fresh green juice to round out the meal.
Variations and Customizations
Instead of deli ham: try frying up some bacon (we love it in the air fryer) or use sausage patties (microwavable ones to keep it easy).
Cheese: swap out the cheddar cheese for muenster, Swiss, Havarti, or any other cheese you like. You could also omit the cheese for a dairy-free option. The sliders may not stay together as well, but they'll still be good.
Sweet Hawaiian rolls: use a gluten-free roll (Canyon Bakehouse is a good option).
Storage and Freezer Instructions
Fridge: store leftover sliders in an airtight container in the fridge for up to 5 days. Reheat before serving.
Freezer: Wrap individual sliders in plastic wrap or parchment paper then place them all in a large freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or heat from frozen.
Reheat: remove the wrapping from the sliders and place in the microwave for 1-2 minutes, until heated all the way through. Leave the parchment paper on while you reheat them to avoid soggy bottoms. Alternatively, place them in the air fryer and air fry them at 375°F for a few minutes, until heated through. The air fryer results in a less soggy bun, but both methods give you quick egg breakfast sliders on the go.
Our Favorite Breakfast Recipes
Breakfast Sliders
Ingredients
Scrambled eggs
- 10 large eggs
- ÂĽ cup milk (regular or non-dairy)
- Salt and pepper to taste
Breakfast Sliders
- 12 Hawaiian rolls (gluten-free if needed, we like Canyon Bakehouse)
- 6 pieces honey ham cut into quarters
- 8 slices cheddar cheese
- ÂĽ cup unsalted butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons of everything bagel seasoning
Recommended Equipment
- Square baking dish
Instructions
- Preheat the oven to 350°F and spray a square casserole dish with non-stick spray. Lay the buns flat then, without pulling them apart, slice them down the center lengthwise and remove the tops. Place the bottom half in the prepared baking dish and set the tops aside until the end.
- Crack the eggs in a large bowl then whisk them together with the milk, salt, and pepper. Melt 1 tablespoon of the butter, vegan butter, or olive oil in a medium to large nonstick skillet over medium-low heat and swirl to coat. Pour the egg mixture into the pan and cook, stirring frequently, until the eggs are just barely cooked, about 5 minutes. They will continue cooking in the oven. Remove from the heat.
- Place four slices of cheese on the bottom buns in the casserole dish then fold each quarter piece of ham on top of each bun. This helps make it easy to pull the sliders apart after they're baked. You could leave them whole and lay them across and use a knife to cut through the sliders if you prefer. Top the ham with the scrambled eggs and spread it evenly across the sliders. Finish with one more layer of cheddar cheese, then place the top buns on top.
- Quickly whisk together the melted butter, honey, dijon, and everything bagel seasoning then spread it generously on top of the buns. Bake in the preheated oven for 18-20 minutes, until they're heated through and the cheese is melted. Check at 10 minutes and cover them with foil if they’re looking too brown.
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