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Addictive Bacon Egg & Cheese Breakfast Sliders on Hawaiian Rolls

Deliciously easy and addictive breakfast sliders packed with crispy bacon, fluffy scrambled eggs, and melted cheddar cheese on sweet Hawaiian rolls, all brushed with a savory ranch butter topping. Perfect for feeding a crowd or a cozy weekend treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 sliders
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1 tablespoon butter for scrambling eggs
  • 1 lb bacon
  • 2 cups shredded cheddar cheese divided
  • 2 tablespoons melted butter for topping
  • 1 tablespoon ranch dressing mix dry
  • 1 package Hawaiian rolls (12 oz)

Equipment

  • 9x13 inch Baking Dish
  • Large bowl
  • Large skillet
  • Serrated Knife
  • Pastry brush (optional)

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Step 2: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
  3. Step 3: Melt 1 tablespoon of butter in a large skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and cooked through but still soft. Set the scrambled eggs aside.
  4. Step 4: In the same skillet, cook the bacon slices over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, cut each bacon slice into about 4 pieces and set aside.
  5. Step 5: Keeping the Hawaiian rolls attached, use a large serrated knife to slice through the entire block horizontally, separating the tops from the bottoms. Place the bottom half of the rolls into the prepared baking dish.
  6. Step 6: Sprinkle about 1 cup of the shredded cheddar cheese evenly over the bottom rolls. Spoon the scrambled eggs over the cheese, then scatter the crispy bacon pieces over the eggs. Sprinkle the remaining 1 cup of cheese over the bacon. Gently place the top half of the rolls back over the layers.
  7. Step 7: In a small bowl, melt the 2 tablespoons of butter. Stir in the tablespoon of dry ranch dressing mix until combined. Use a pastry brush or spoon to generously brush this mixture over the tops of the Hawaiian rolls.
  8. Step 8: Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and gooey and the tops of the rolls are golden brown.
  9. Step 9: Let the sliders sit for 1-2 minutes before slicing and serving immediately.

Notes

For best results, don't overcook the scrambled eggs – they should still be soft. Crispy bacon holds its texture better in the sliders. Slice the rolls carefully while keeping them attached. Be generous when brushing the ranch butter on top for maximum flavor and golden color. You can cook the bacon and scramble the eggs a day in advance and store them separately in the fridge. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave for 30-60 seconds per slider.