Crack Breakfast Sliders with Bacon, Egg & Melty Cheese Goodness

What makes these “crack” sliders?

So I started calling these my “crack sliders” because they’re literally addictive. Like, you’ll eat one and immediately want three more. The combination of crispy bacon, fluffy scrambled eggs, and that perfect melty cheese sandwiched between buttery Hawaiian rolls? It’s basically breakfast perfection in bite-sized form. I first made these for a sleepover with my girlfriends, and now they beg me to make them every time we get together. Fair warning: you might find yourself making these at 2 AM just because you can’t stop thinking about them.

Why You’ll Love This Recipe

These little breakfast bombs are about to become your new obsession:

• They’re stupidly easy to make but look like you actually know what you’re doing in the kitchen.
• Perfect for feeding a crowd without standing over the stove flipping individual eggs for an hour.
• The sweet Hawaiian rolls with the salty bacon and cheese? Chef’s kiss
• Great for meal prep – make a batch and reheat throughout the week.
• Kids and adults both go crazy for these (my brother-in-law ate six in one sitting).
• You can customize each slider differently if people are picky eaters.
• They’re handheld, which means less dishes and more fun eating.

The Good Stuff You’ll Need

For the Sliders:

• 1 package Hawaiian sweet rolls (the 12-pack – King’s Hawaiian is the gold standard)
• 12 strips of bacon (get the thick-cut stuff, life’s too short for thin bacon)
• 8-10 large eggs (free-range if you’re feeling fancy)
• 2 cups shredded cheese (I use a mix of sharp cheddar and Monterey Jack, but use whatever makes you happy)
• 3 tablespoons butter (for the eggs, plus more for brushing)
• 2 tablespoons heavy cream or milk (makes the eggs extra fluffy)
• Salt and pepper to taste

For the Magic Butter Mixture:

• 4 tablespoons butter, melted
• 1 tablespoon Dijon mustard (trust me on this one)
• 1 tablespoon honey (balances the mustard perfectly)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of salt
• Optional: everything bagel seasoning for sprinkling on top

Optional Add-Ins (because why not?):

• Sliced avocado (millennial approved)
• Hash browns (for extra carb heaven)
• Hot sauce (I love Sriracha or jalapeño sauce)
• Chives or green onions for color
• Cherry tomatoes, halved

PIN IT

Let’s Do This

Prep Time (10 minutes):

1. Preheat your oven to 350°F. This is important – don’t skip the preheating or everything gets wonky.
2. Grab a 9×13 baking dish and give it a light spray or butter it up. We don’t want these beauties sticking.
3. Without separating the rolls, slice the entire pack in half horizontally. You know, like you’re making one giant sandwich. Keep the top and bottom halves intact – this is key for easy assembly.

Cook the Good Stuff (15 minutes):

4. Get your bacon going in a large skillet over medium heat. I like to cook it until it’s crispy but not burnt to a crisp. You want some chew left. While it’s cooking, crack your eggs into a bowl.
5. Beat those eggs with the cream, salt, and pepper. Don’t go crazy – just until they’re combined and slightly frothy.
6. Once the bacon is done, set it aside on paper towels. Pour off most of the bacon grease but leave about a tablespoon in the pan (that’s flavor gold right there).
7. Add butter to the bacon grease and scramble your eggs low and slow. I’m talking LOW heat here. Stir constantly and take them off the heat when they’re still slightly wet – they’ll finish cooking in the oven.

Assembly Magic (5 minutes):

8. Place the bottom half of the rolls in your prepared baking dish.
9. Layer on the scrambled eggs, spreading them evenly. Break up your bacon into pieces and sprinkle it over the eggs.
10. Cover everything with that beautiful shredded cheese. Don’t be shy – this is not the time to count calories.
11. Place the top half of the rolls over everything.

The Secret Sauce (literally 2 minutes):

12. Mix together all your magic butter mixture ingredients. This stuff is what takes these from good to “holy crap, what did you put in these?”
13. Brush this mixture all over the top of the rolls. Get in all the nooks and crannies.
14. If you’re using everything bagel seasoning, sprinkle it on now.

Bake Time (20-25 minutes):

15. Cover with foil and bake for 15 minutes. Then remove the foil and bake another 5-10 minutes until the tops are golden brown and the cheese is all melty and gorgeous.
16. Let them cool for about 5 minutes (I know, torture), then cut along the original roll lines to separate your sliders.

Serving Suggestions

• These are perfect as-is, but a side of crispy breakfast potatoes never hurt anyone.
• Set up a little “slider bar” with hot sauce, ketchup, and maybe some strawberry jam (sounds weird but trust me).
• They’re amazing with fresh fruit salad – the sweetness balances all that savory goodness.
• Coffee is obviously the perfect drink pairing, but these also go great with orange juice or even mimosas if you’re feeling fancy.
• For a heartier meal, serve with some hash browns or breakfast sausage links on the side.

Switch It Up

Got the basic recipe down? Time to get creative:

• Sausage Lovers: Swap the bacon for breakfast sausage. Cook it, drain it, and crumble it over the eggs.
• Veggie Version: Add sautéed mushrooms, bell peppers, and spinach to the egg mixture. Maybe some cherry tomatoes too.
• Mexican Fiesta: Use pepper jack cheese, add some diced jalapeños and cilantro, and serve with salsa and hot sauce.
• Ham & Swiss: Use deli ham instead of bacon and Swiss cheese instead of cheddar. Very diner-chic.
• Everything Bagel Style: Add cream cheese to the egg mixture and top with everything bagel seasoning and chives.
• Sweet & Savory: Drizzle a tiny bit of maple syrup over the bacon before adding the cheese. Don’t knock it ’til you try it!

Make-Ahead Magic

• You can assemble these completely the night before, cover with plastic wrap, and bake in the morning. Just add 5 minutes to the baking time.
• The magic butter mixture can be made days ahead and stored in the fridge.
• Cook the bacon ahead of time and store it in the fridge for up to 3 days.
• Leftover sliders reheat beautifully in the microwave (30-45 seconds) or toaster oven.
• These actually freeze well too! Wrap individually and freeze for up to a month. Defrost overnight and reheat.

PIN IT

Questions People Actually Ask

Q: Can I use regular dinner rolls instead of Hawaiian rolls?
A: You CAN, but you’ll lose that sweet-savory magic that makes these special. Hawaiian rolls are what make these sliders crack-worthy instead of just… regular.

Q: My eggs turned out rubbery. What went wrong?
A: You cooked them too fast or too long. Low heat is your friend with scrambled eggs. Take them off when they still look slightly wet – they’ll finish in the oven.

Q: Can I make these with egg whites only?
A: Sure, but they won’t be as fluffy or rich. If you’re trying to be healthy, maybe add some Greek yogurt to the egg whites for creaminess.

Q: The butter mixture seems too liquidy. Is that normal?
A: Yep! It should be pretty liquid so it soaks into the rolls. If it’s super runny, just make sure your butter wasn’t too hot when you mixed it.

Q: How do I keep the bottoms from getting soggy?
A: Make sure your eggs aren’t too wet when you layer them, and don’t skip the cooling time after baking. Also, eat them within a few hours of making for best texture.

Q: Can I double this recipe for a big crowd?
A: Absolutely! Use two 9×13 pans or one really big roasting pan. You might need to add 5-10 minutes to the baking time for a larger batch.

Q: My family doesn’t like mustard. Can I skip it in the butter mixture?
A: You can, but it won’t taste quite the same. The mustard adds a subtle tang that makes everything pop. Try using just half the amount first – most people can’t even tell it’s there.

Print