Bacon Egg Sliders (Print Version)
Soft Hawaiian rolls filled with bacon, sausage, eggs, and cheese, baked into a savory handheld treat.
# Ingredients:
01 -
12 Hawaiian rolls
02 -
8 eggs
03 -
8 slices of diced bacon
04 -
½ pound of breakfast sausage
05 -
6-8 slices of American cheese
06 -
3 tablespoons of butter (keep it divided)
07 -
½ tablespoon of maple syrup
08 -
Everything bagel seasoning, optional
09 -
¼ cup of heavy cream or regular milk
10 -
½ teaspoon of salt
# Steps:
01 -
Set the oven to heat at 350°F before starting anything else.
02 -
Place a large skillet (12 inches) on the stovetop, cook the bacon until crunchy, then move it to a plate lined with paper towels to soak up extra grease.
03 -
Toss the sausage into the skillet and cook it until it’s completely browned. Move it to the same plate as the bacon.
04 -
Grab a medium mixing bowl and whisk the eggs with cream (or milk) until smooth. Warm a big skillet on medium heat, add 1 tablespoon of butter, and melt it. Pour in the eggs, stirring with a spatula until cooked fully. Sprinkle some salt, then take them off the heat.
05 -
Carefully slice the rolls in half horizontally, putting the bottoms on a baking sheet or dish. Spread scrambled eggs on the rolls, layer on the sausage and bacon, then top with cheese slices. Add the remaining top buns.
06 -
Melt the rest of the butter (2 tablespoons) in a small bowl and stir in maple syrup. Brush it on the tops of the buns, then sprinkle bagel seasoning, if you’d like.
07 -
Put the sliders in the oven and bake for 15 minutes, just enough for the cheese to melt. If the tops start to darken too quickly, throw on some aluminum foil as a cover.
# Notes and Tips:
01 -
Cheese like Pepper Jack, Provolone, or cheddar works great in place of American.
02 -
Any slider buns will do if you don’t have Hawaiian rolls.
03 -
Want to save time later? Assemble the buns and fillings the night before you’re baking.
04 -
Keep leftovers in the fridge for up to 3-4 days, in something airtight.