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.
Servings: 12 Sandwiches
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 9x13-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
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