Bacon Egg Sliders (Print Version)
Handheld sandwiches packed with eggs, sausage, cheese, and crispy bacon, served on Hawaiian rolls.
# Ingredients:
01 -
12 Hawaiian rolls
02 -
8 eggs
03 -
½ teaspoon salt
04 -
3 tablespoons butter, split up
05 -
6-8 slices American cheese
06 -
8 slices bacon, chopped into pieces
07 -
½ pound breakfast sausage
08 -
¼ cup heavy cream or milk (your choice)
09 -
½ tablespoon maple syrup
10 -
Optional: Everything bagel seasoning
# Steps:
01 -
Set your oven to 350°F to get it warmed up.
02 -
In a 12-inch skillet, cook your bacon bits until they're crispy and golden. Place them on a paper towel-lined plate to soak up the grease.
03 -
Toss the breakfast sausage into the same skillet and cook it until it’s browned and cooked all the way through. Add it to the plate with the bacon.
04 -
Whisk the eggs with milk in a medium bowl until smooth. Heat 1 tablespoon of butter in a separate skillet over medium heat, then pour in the egg mix. Stir them gently with a spatula until they’re cooked. Sprinkle with salt and remove from heat.
05 -
Cut the rolls in half and lay the bottom halves on a baking dish or baking sheet. Spread the scrambled eggs across the rolls. Add the sausage and bacon on top of the eggs, then layer on the cheese slices. Place the tops of the rolls back on.
06 -
Melt 2 tablespoons of butter in a small bowl, stir in maple syrup, and spread this mix over the tops of the rolls. Sprinkle on Everything Bagel Seasoning if you’re using it.
07 -
Slide the dish into the oven and bake for about 15 minutes, or until the cheese melts. If the tops are browning too fast, pop on some aluminum foil.
# Notes and Tips:
01 -
Use American cheese for this, but other kinds like cheddar, Provolone, or Pepper Jack are great too.
02 -
Hawaiian rolls can be swapped with any soft and sweet sandwich buns.
03 -
Prep ahead by assembling and storing in the fridge before baking.
04 -
Keep leftovers in the fridge for up to 3-4 days in an airtight box.