Breakfast sliders on Hawaiian rolls are the ultimate crowd-pleasing morning dish: soft, sweet King’s Hawaiian rolls are stuffed with fluffy scrambled eggs, crispy bacon or sausage, and melty cheese, then baked until the tops are buttery and golden. They come together in about 30 minutes, are endlessly customizable, and are perfect for weekend brunches, holiday mornings, or feeding a hungry family. Each bite delivers a perfect balance of sweet, savory, and rich flavors that everyone will love.
Ingredients
- 12 count package Hawaiian sweet rolls (like King’s Hawaiian)
- 8 large eggs
- 1/4 cup (60 ml) milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb (225 g) bacon, cooked and crumbled (or 1/2 lb breakfast sausage, cooked and crumbled)
- 1 cup (120 g) shredded cheddar cheese
- 4 tablespoons (56 g) unsalted butter, melted
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped fresh chives or parsley (for garnish, 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 well combined.
- Heat a large nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set (they should still look slightly moist). Remove from heat immediately. The eggs will continue to cook slightly from residual heat. Set aside.
- Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally, creating a top half and a bottom half. Place the bottom half in the prepared baking dish.
- Evenly scatter the cooked bacon (or sausage) over the bottom layer of rolls. Top with the scrambled eggs, then sprinkle the shredded cheese evenly over the eggs.
- Place the top half of the rolls over the filling, pressing down gently.
- In a small bowl, combine the melted butter, maple syrup, and Dijon mustard (if using). Brush this mixture generously over the tops of the rolls.
- Cover the dish loosely with aluminum foil and bake for 10 minutes. Then remove the foil and bake for another 5-7 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
- Remove from the oven and let rest for 2-3 minutes. Sprinkle with fresh chives or parsley if desired. Slice between the rolls to separate into individual sliders and serve warm.
Tips
- Don’t over-scramble the eggs: Remove them from the heat while they still look slightly underdone, as they will finish cooking in the oven. Overcooked eggs become dry and rubbery.
- Customize the filling: Feel free to swap the bacon for sausage, ham, or even leftover roasted vegetables. You can also add sautéed onions, peppers, or spinach for extra flavor and nutrition.
- Prevent soggy bottoms: If your filling is very wet (like cooked spinach), pat it dry with paper towels before adding it to the rolls. This helps keep the bottom layer of rolls from becoming soggy.
- Make ahead: Assemble the sliders (without the butter topping) the night before, cover, and refrigerate. In the morning, brush with the butter mixture and bake as directed, adding 5 minutes to the covered baking time.
Serving Suggestions
These sliders are a meal in themselves, but they pair beautifully with fresh fruit, a simple green salad, or roasted potatoes. They’re also fantastic alongside a bowl of soup or chili for a hearty lunch. For brunch, serve them with mimosas or a fresh orange juice spritzer.
Variations
- Southwest: Add 1/2 cup black beans, 1/4 cup diced green chiles, and use pepper jack cheese instead of cheddar.
- Veggie Delight: Sauté 1 cup of mushrooms, bell peppers, and onions, and use a mix of mozzarella and feta cheese.
- Biscuit Alternative: If you can’t find Hawaiian rolls, use a package of refrigerated biscuit dough (like Pillsbury), but adjust baking time according to the package directions.
- Sweet and Savory: Add a thin layer of cream cheese or brie before the eggs, and top with a sprinkle of brown sugar for extra sweetness.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat: The best way to reheat is in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also microwave individual sliders for 20-30 seconds, but they may become a bit soft. Freeze: These sliders freeze well. Wrap them individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Can I use a different type of bread? Absolutely! While Hawaiian rolls are classic, you can use slider buns, dinner rolls, or even croissants. Adjust baking time slightly if using a denser bread.
Can I make these vegetarian? Yes, simply omit the bacon or sausage and add extra vegetables like sautéed mushrooms, spinach, or roasted red peppers. You can also add a plant-based sausage crumble.
How do I prevent the sliders from becoming too sweet? The sweetness of the rolls is balanced by the savory eggs and meat. If you prefer less sweet, you can reduce or omit the maple syrup in the butter topping and use a pinch of salt instead.
Can I prepare these ahead of time for a party? Yes, assemble them completely (without the butter topping) and refrigerate for up to 24 hours. When ready to bake, add the butter topping and increase the covered baking time by 5-10 minutes.
What if I don’t have a 9×13-inch dish? You can use any baking dish that fits the rolls snugly, or even a baking sheet. Just make sure the rolls are close together so they stay soft and pull apart nicely.
Are these sliders safe to eat cold? Yes, they are fully cooked and can be enjoyed cold, but they are best warm. If serving cold, ensure they have been refrigerated promptly and consumed within 3-4 days.
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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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