Easy Baked Hawaiian Roll Breakfast Sliders
These baked breakfast sliders on sweet Hawaiian rolls pack crispy bacon, soft scrambled eggs, and melted cheese into a warm handheld sandwich that comes together in 30 minutes. They are a no brainer for busy weekends, holiday mornings, or anytime you want a hot breakfast with almost no cleanup.
The sweet rolls balance the salty bacon and sharp cheddar so every bite hits sweet, savory, and buttery all at once. A quick brush of butter on the tops and a sprinkle of everything seasoning is all it takes to take them over the top.
Why These Sliders Stay in the Rotation
I keep this recipe close because the pillowy sweet rolls with salty bacon and gooey cheese hit every note a breakfast sandwich should. They are ridiculously fast to throw together even on a weekday, and they disappear the second they hit the table.
The eggs get just barely set on the stove, so they stay soft and creamy after the short bake. You can swap the bacon for sausage or ham and use whatever cheese you have in the fridge, which makes them endlessly useful.
Ingredients
- 1 (12-count) package Hawaiian rolls: the supermarket bakery kind works great
- 6 slices thin-cut bacon: cooks fast and crisps up nicely
- 4 large eggs
- 4 slices cheddar cheese: sharp cheddar or pepper jack for a little heat
- 2 tbsp unsalted butter, melted: for brushing the rolls
- 1 tsp everything bagel seasoning (optional)
- Pinch of salt and black pepper
Variations / Substitutions
- Bacon: swap in cooked crumbled breakfast sausage or deli ham slices. Sausage patties cut in half also work.
- Cheese: use Swiss, provolone, or Monterey Jack. Dairy-free sliced cheese melts well here.
- Eggs: try a thin folded omelet instead of scrambled eggs if you want a neat single layer.
- Spice: add a few pickled jalapeño slices inside or a dash of hot sauce to the eggs.
- Extra savory: brush the inside of the rolls with a mixture of melted butter and a tiny bit of maple syrup before layering.
For a sweeter morning treat, try our French Toast Casserole.
How to Make Breakfast Sliders on Hawaiian Rolls
Step 1: Cook the Bacon
In a large skillet over medium heat, cook the 6 slices of thin-cut bacon for 5 to 6 minutes, turning once, until crisp. Transfer to a paper towel-lined plate to drain.
Once the bacon is cool enough to handle, crumble or break each slice into two shorter pieces so they fit neatly across the rolls. This step can be done while you preheat the oven, so everything moves fast.
Step 2: Scramble the Eggs
In a medium bowl, whisk the 4 eggs with a pinch of salt and pepper until the yolks and whites are fully combined. Melt a teaspoon of butter in a nonstick skillet over medium-low heat.
Pour in the eggs and let them sit undisturbed for about 30 seconds before gently pulling the edges toward the center with a spatula. Keep cooking and folding until the eggs are just set but still look glossy and soft, about 2 to 3 minutes. Avoid overcooking; they will finish in the oven. Remove from heat and shape the scrambled eggs into a rectangle roughly the size of the bottom slab of rolls.
Step 3: Assemble the Sliders
Preheat the oven to 375°F (190°C). Without separating the individual rolls, slice the entire block of Hawaiian rolls in half horizontally with a serrated knife so you have one large top slab and one bottom slab.
Place the bottom slab in a 9×13 inch baking dish. Brush the cut side with about half of the melted butter, then spread the scrambled eggs evenly over the rolls. Lay the cheese slices in a single layer over the eggs, and scatter the bacon pieces on top. Set the top slab of rolls back on, pressing down gently. Brush the tops with the remaining melted butter and sprinkle the everything bagel seasoning on if you are using it.
Step 4: Bake the Sliders
Cover the dish loosely with foil and bake for 6 to 7 minutes, until the cheese starts to melt. Remove the foil and continue baking for another 5 to 6 minutes, until the tops are golden and the cheese is fully melted.
Keep an eye on the sliders during the last couple of minutes so the tops do not get too dark. The edges should look lightly toasted and the cheese will be visibly oozing out the sides a little.
Step 5: Slice and Serve
Let the sliders rest in the pan for 2 minutes, then use a sharp knife to cut between the rolls along the natural seams. Serve them warm right out of the dish.
A spatula helps transfer the whole slab to a cutting board if that is easier, but you can slice straight in the baking dish. Just work the knife firmly from end to end, and the individual sliders will pull apart cleanly.
Tips for the Best Breakfast Sliders
- Use a serrated bread knife to slice the rolls without squishing them. A gentle sawing motion keeps the tops and bottoms intact.
- Do not overcook the eggs on the stove. They should still look a little wet when you take them off the heat; the oven will firm them up without turning them rubbery.
- Let the bacon drain well and cool for a minute before crumbling. Warm bacon tears more easily and can make the rolls greasy.
- If you want a hint of sweetness, whisk a teaspoon of maple syrup into the melted butter before brushing the rolls.
Bake times can vary a little depending on your pan:
| Pan | Covered (mins) | Uncovered (mins) |
|---|---|---|
| 9×13 baking dish | 6–7 | 5–6 |
| Baking sheet | 5–6 | 5–6 |
Storing Leftover Sliders
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. A layer of parchment paper between sliders keeps them from sticking.
- Reheating: Warm individual sliders in the microwave for 30 to 45 seconds. To re-crisp the tops, place them uncovered in a 350°F oven for 5 to 8 minutes until heated through.
What To Serve With These Sliders
Fresh fruit salad cuts through the richness of the sliders, and a cold glass of orange juice keeps things bright. If you want a bigger brunch spread, pair them with crispy hash browns or a simple green smoothie for a little extra crunch and freshness.
Frequently Asked Questions
Can I use sausage instead of bacon?
Yes, use 6 cooked breakfast sausage patties cut in half or about 1 cup of cooked crumbled sausage. Drained well works best so the rolls do not get greasy.
Can I make these the night before?
You can assemble the sliders, cover, and refrigerate overnight. The next morning, let them sit at room temperature while the oven preheats, then add 3 to 4 extra minutes to the covered bake time.
Why did my sliders turn out soggy?
The eggs might have been too wet or you used too much butter on the inside. Drain the eggs well after scrambling and stick to the melted butter amounts. The foil-covered bake helps the heat circulate without steaming the bread.
Can I freeze them?
Yes, wrap individual sliders tightly in foil and freeze for up to 1 month. Reheat directly from frozen in a 350°F oven for 15 to 18 minutes.
Hawaiian Roll Breakfast Sliders Recipe
Ingredients
Method
- Cook the bacon in a skillet over medium heat until crisp, 5 to 6 minutes. Drain, cool slightly, and break each slice into two shorter pieces.
- Whisk the eggs with salt and pepper. Melt a teaspoon of butter in a nonstick skillet over medium-low heat, pour in the eggs, and cook gently, stirring just until set but still glossy, 2 to 3 minutes. Shape into a rectangle roughly the size of the rolls.
- Preheat the oven to 375°F. Slice the rolls in half horizontally, keeping them connected. Place the bottom slab in a baking dish, brush with half the melted butter, and layer the eggs, cheese slices, and bacon. Top with the roll tops, press down gently, brush with remaining butter, and sprinkle with seasoning.
- Cover loosely with foil and bake 6 to 7 minutes. Uncover and bake 5 to 6 minutes more until tops are golden and cheese is melted.
- Let rest 2 minutes, then slice between the rolls along the seams. Serve warm.
