These breakfast sliders are the fastest way to feed a hungry crowd, layering sweet rolls with fluffy eggs, melty cheese, and ham, all finished with a buttery everything topping. They pull apart like a bakery-style breakfast sandwich but come together easily in one pan.
Holly’s Recipe Highlights
- Flavor: Pure breakfast magic with a sweet-savory combo of soft Hawaiian rolls, salty ham, and a rich, buttery honey-everything topping.
- Prep Note: My favorite cheese for these sliders is sharp cheddar because it melts perfectly and adds just the right tang.
- Serving Suggestions: I love serving these sliders alongside fresh fruit, crispy home fries, and a refreshing brunch drink for the perfect weekend spread.
- Freezing: I’ll often make a double batch so I can freeze half for an easy grab-and-bake breakfast later.
Hawaiian Roll Slider Essentials
- Hawaiian Rolls: Keep them connected for easy slicing and perfect pull-apart sliders. If you prefer less-sweet rolls, choose any soft 12-count slider rolls.
- Egg: Eggs or Egg Beaters both work well here. Egg Beaters save time and stay soft. I like to slightly undercook the eggs in the skillet since they’ll finish cooking in the oven.
- Ham: Deli ham is super quick, but leftover ham works beautifully too, just slice it thin so it heats evenly in the sliders.
- Cheese: To save time, use pre-sliced cheese. They also melt more evenly. Cheddar, American, or Swiss are all great choices.
- Seasoning: Everything bagel seasoning adds crunch and big flavor, but you can easily swap in sesame and poppy seeds or keep it simple with plain garlic butter.
- Variations: Change the ham for cooked bacon, sausage patties, turkey, or veggie sausage. You can add a thin layer of spinach, sautéed peppers, or green onions to the eggs, stir Dijon into the butter for extra savory flavor, or skip the syrup and add a pinch of garlic powder instead.
How to Make Breakfast Sliders
- Slice the rolls in half and place the bottom half into the prepared baking dish. Layer ham over the buns.
- Scramble eggs and place on top of rolls in the baking dish. Top with cheese and the top portion of the rolls.
- Mix melted butter with honey. Brush over the top of the rolls and bake (full recipe below).
Holly’s Tips for Perfect Sliders
- Soft-scramble the eggs and stop while they still look glossy so they stay tender after baking.
- Use parchment paper with a little overhang for easy lift-out and fast slicing.
- For super-clean slices, let the pan rest 5 minutes, then use a serrated knife and cut straight down on roll lines.
- To make ahead, assemble up to the unbaked step, cover, refrigerate overnight, then bake in the morning (add a few extra minutes covered).
- To avoid soggy bottoms, keep ham under the eggs (not directly on the rolls) and do not over-butter the bottom layer.
- If feeding a crowd, bake one pan, then keep warm covered with foil on low heat until serving, slicing right before setting out.
Leftovers Made Easy
Fridge: Keep leftovers in an airtight container in the refrigerator for 4 days.
Freezer: Wrap sliders individually and freeze for 3 months.
Reheat: Reheat from the fridge in the oven at 325°F for 8–12 minutes (cover with foil, then uncover briefly to re-crisp) or in the air fryer at 320°F for 3–5 minutes. They can also be microwaved for 20-40 seconds.
Brunch Board Favorites
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Breakfast Sliders
Breakfast sliders made with Hawaiian rolls, fluffy eggs, ham, and melty cheese, finished with a buttery honey-everything topping and baked until golden.
Equipment
Ingredients
- 1 (12 ounce) package Hawaiian Rolls 12 rolls
- 8 eggs or 2 cups Egg Beaters
- 3 tablespoons milk or cream, optional, for fluffier eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter divided
- 6-8 slices ham deli ham or leftover ham, folded to fit
- 6 slices cheese cheddar, American, or Swiss work great
- 1 tablespoon honey or maple syrup
- 2 teaspoons everything bagel seasoning
Instructions
- Preheat oven to 350℉. Lightly grease or line a 9×13-inch baking dish with parchment.
- Without pulling the rolls apart, slice the rolls in half horizontally and place the bottom half into the prepared baking dish. Set the top half aside.
- In a bowl, whisk together eggs, milk (if using), and salt & pepper.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat. Using a spatula, scramble eggs, cooking until just set but still soft and glossy. Remove from the heat.
- Layer ham over the bottom half of the rolls, followed by the scrambled eggs and then the cheese slices. Place the top half of the rolls over everything.
- Melt the remaining butter in a small bowl. Stir in the everything bagel seasoning and honey. Brush over the tops of the rolls.
- Cover the pan loosely with foil and bake for 10–12 minutes. Uncover and bake an additional 3-5 minutes, until tops are lightly golden.
- Let cool for 5 minutes, then cut along the roll lines into individual sliders. Serve warm.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 313kcal | Carbohydrates: 21g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 362mg | Potassium: 73mg | Sugar: 8g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 116mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can I make the night before & bake in the morning?
Definitely Susan. Just wait until you are ready to bake them to pour the melted butter and syrup overtop.