These egg and cheese breakfast sliders are soft, buttery, and endlessly customizable—perfect for feeding a crowd on weekend mornings or meal-prepping a week of easy breakfasts. Layers of fluffy scrambled eggs and melted cheese are tucked into sweet Hawaiian rolls, brushed with a savory butter glaze, and baked until golden. They come together in about 30 minutes and taste like a cross between a diner breakfast sandwich and a warm, pull-apart roll.
Ingredients
- 12 Hawaiian sweet rolls (about 12 oz / 340 g), such as King’s Hawaiian
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (28 g) unsalted butter, divided
- 6 slices (about 6 oz / 170 g) cheddar cheese, or 1 1/2 cups shredded
- 1 tablespoon (15 g) unsalted butter, melted, for brushing
- 1 teaspoon everything bagel seasoning (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are just set but still soft and slightly glossy—about 2–3 minutes. Remove from heat immediately; they will finish cooking in the oven.
- Slice the entire block of rolls in half horizontally, keeping the tops and bottoms intact. Place the bottom half in the prepared dish.
- Spread the scrambled eggs evenly over the bottom roll layer. Lay the cheese slices on top, covering the eggs completely.
- Place the top half of the rolls over the cheese. Brush the tops with the remaining 1 tablespoon melted butter and sprinkle with everything bagel seasoning if using.
- Cover the dish loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5–7 minutes, until the cheese is melted and the tops are lightly golden.
- Let rest for 2–3 minutes before slicing between the rolls. Serve warm.
Tips
- Don’t overcook the eggs: They should look slightly underdone when you pull them off the stove, because the oven will finish cooking them. Overcooked eggs become rubbery and dry.
- Use a sharp knife or kitchen shears: To cut the rolls cleanly without squishing them, use a serrated knife and a gentle sawing motion, or use kitchen shears to snip between the rolls.
- Make ahead: Assemble the sliders the night before, cover tightly, and refrigerate. Bake the next morning, adding 5 minutes to the covered baking time.
- Substitute the rolls: If you can’t find Hawaiian rolls, use brioche slider buns or soft dinner rolls. The sweetness of the Hawaiian rolls balances the savory eggs and cheese, but any soft roll works.
Serving Suggestions
These sliders are hearty enough to stand alone, but they pair beautifully with fresh fruit, a simple green salad, or roasted potatoes. For a bigger brunch spread, serve alongside crispy bacon, sausage links, or a fruit salad. They’re also great for game-day brunches or holiday mornings.
Variations
- Add meat: Layer 6 slices of cooked bacon, ham, or sausage patties (cooked to 160°F / 71°C for ground pork) between the eggs and cheese.
- Veggie version: Sauté 1 cup of diced bell peppers, onions, or spinach in the skillet before adding the eggs.
- Spicy kick: Add a few dashes of hot sauce to the egg mixture, or top with sliced jalapeños before baking.
- Different cheeses: Swap cheddar for pepper jack, Swiss, or provolone. For a Mexican twist, use Monterey Jack and add a spoonful of salsa.
Storage and Reheating
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, wrap a slider in a damp paper towel and microwave for 30–45 seconds, or place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. If you’re reheating a large batch, cover with foil to prevent drying. These sliders also freeze well: wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make these sliders with hard-boiled eggs instead of scrambled?
Yes, but the texture will be different. Slice the hard-boiled eggs thinly and layer them evenly. The sliders will be less creamy but still delicious.
How do I prevent the bottoms from getting soggy?
Make sure the eggs are not too wet—cook them until just set and drain any excess liquid. Also, avoid overloading with cheese or sauce. Baking uncovered for the last few minutes helps crisp the tops.
Can I use egg whites only?
Absolutely. Use 8 egg whites (about 1 cup) and skip the yolks. The sliders will be lighter and lower in fat, but the texture will be slightly less rich.
What’s the best way to slice the rolls without making a mess?
Use a long serrated knife and cut with a gentle sawing motion. Alternatively, use kitchen shears to snip through the rolls after baking—this is often the cleanest method.
Can I prepare the egg mixture the night before?
Yes, whisk the eggs, milk, salt, and pepper in a covered bowl and refrigerate overnight. Give it a quick whisk before cooking in the morning.
Are these sliders safe to serve to kids?
Yes, as long as the eggs are fully cooked to 160°F (71°C) (the safe minimum for egg dishes per USDA FSIS). Since they’re baked, they easily reach that temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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