Breakfast Sliders

5 from 2 votes

These cheese breakfast sliders are easy Hawaiian roll sandwiches layered with ham, cheese, and scrambled eggs, then brushed with everything bagel butter. They're perfect for a crowd and everyone loves them!

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Prep Time5

Cook Time25

Total Time30

Servings: sliders

Author: Molly

INGREDIENTS

Scrambled eggs

10 large eggs
1/4 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
1/4 cup unsalted butter melted
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons of everything bagel seasoning

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.
12 Hawaiian rolls
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 skillet over medium-low heat and swirl to coat. Pour the egg mixture into the pan and cook. Stir frequently, until the eggs are just barely cooked, about 5 minutes. They will continue cooking in the oven. Remove from the heat.
10 large eggs, 1/4 cup milk, Salt and pepper to taste
Place four cheese slices on the bottom half of the rolls 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.
8 slices cheddar cheese, 6 pieces honey ham
Quickly whisk together the melted butter, maple syrup, dijon, and everything bagel seasoning then brush it generously on top of the slider 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 the top of the rolls are looking too brown.
1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 2 tablespoons of everything bagel seasoning, 1/4 cup unsalted butter

Notes

Store in the fridge: Allow sandwiches to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

To freeze: 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 if frozen or 30 seconds to 1 minute if taken from the fridge), 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 a quick egg breakfast sandwich on the go.

Recipe variations:

Instead of deli ham try frying up some bacon (we love it in the air fryer) or use breakfast sausage patties (microwavable ones to keep it easy) or turkey bacon.
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.
Use a gluten-free roll (Canyon Bakehouse is a good option).

Nutrition

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