These Cheese Breakfast Sliders are warm, buttery, and packed with fluffy scrambled eggs, savory ham, and melted cheese inside soft Hawaiian rolls. They are easy to assemble in one baking dish, making them ideal for brunch, holidays, meal prep, busy school mornings, and breakfast for a crowd.
The connected rolls are sliced as one slab, layered with eggs, ham, and cheese, then brushed with a buttery Dijon topping before baking. The result is a tray of golden breakfast sandwiches that can be pulled apart and served warm. Similar breakfast slider recipes use Hawaiian rolls with scrambled eggs, ham, melted cheese, and a butter-based glaze, then bake them covered before uncovering to brown the tops.
Why You’ll Love These Cheese Breakfast Sliders
Easy cheesy breakfast for a crowd
Breakfast sliders are one of the easiest ways to feed a group without making individual breakfast sandwiches. You assemble everything in one 9-by-13-inch baking dish, bake it together, and cut the rolls apart when they are hot and golden.
This recipe makes 12 sliders, but it can easily be doubled for a larger brunch or holiday gathering. Serve the sliders on a platter beside fresh fruit, potatoes, yogurt, coffee, and juice.
Great for brunch, holidays, and meal prep
These cheese breakfast sliders work for almost any morning occasion. Make them for Christmas breakfast, Easter brunch, a weekend family breakfast, baby showers, graduation brunches, or a busy weekday meal-prep plan.
You can assemble the sliders the night before, cover the baking dish, and refrigerate it. In the morning, bake them when you are ready to eat. This make-ahead option is especially useful for holidays when you want less cooking to do early in the day.
Made with Hawaiian rolls, eggs, and melted cheese
Soft Hawaiian rolls create a lightly sweet base that pairs well with salty ham, fluffy eggs, and cheese. The rolls stay connected while you slice and layer them, which makes assembly fast and easy.
Cheddar cheese gives the sliders bold flavor and a melty texture. You can use cheddar, Swiss, provolone, mozzarella, pepper Jack, or a combination depending on what you have available.
Prepare them ahead for busy mornings
Prepare the egg mixture and assemble the sandwiches in advance. Cover the pan tightly and refrigerate it for up to 24 hours before baking.
When you are ready, bake the sliders covered first so the filling heats through and the cheese melts. Uncover them at the end so the tops become lightly toasted and buttery.
Because this recipe contains eggs, use a food thermometer when possible. Egg dishes should reach 160°F in the center for safe cooking.pmc.ncbi.nlm.nih+2
Ingredients for Cheesy Breakfast Sliders
Hawaiian rolls or soft dinner rolls
Use one package of 12 Hawaiian sweet rolls or other soft pull-apart dinner rolls. Hawaiian rolls are convenient because they come connected in a rectangular slab that fits neatly into a 9-by-13-inch baking dish.
Do not separate the rolls before slicing. Keeping them together makes it much easier to create even layers and prevents the fillings from falling out while assembling.
If you do not have Hawaiian rolls, use brioche slider buns, potato rolls, soft white dinner rolls, or homemade rolls. Avoid crusty rolls because they may become too firm after baking.
Scrambled eggs and breakfast meat choices
Eggs create the main breakfast layer. Scramble them gently in butter until they are just set but still soft. They will finish cooking in the oven, so avoid overcooking them in the skillet.
This recipe uses deli ham because it is quick and easy, but you can use cooked bacon, breakfast sausage, turkey sausage, Canadian bacon, shredded chicken, or a vegetarian meat substitute.
For a vegetarian breakfast slider, skip the meat and add sautéed bell peppers, spinach, mushrooms, onions, or roasted vegetables.
Cheddar, mozzarella, provolone, or Swiss cheese
Cheddar cheese gives these breakfast sliders a classic savory flavor. Use sliced cheddar for even coverage, or use shredded cheddar if that is what you have.
Swiss cheese pairs especially well with ham. Provolone melts smoothly, mozzarella gives a stretchy cheese pull, and pepper Jack adds a mild spicy flavor.
For the best cheesy layer, use cheese both under and over the egg mixture. This helps hold the fillings together and keeps the bottom and top rolls from becoming dry.
Butter, Dijon mustard, and seasoning ideas
The buttery topping is what makes the sliders feel special. Melted butter adds flavor and helps the tops become golden brown in the oven.
Dijon mustard adds a mild tang that balances the sweet Hawaiian rolls. Maple syrup gives the topping a subtle breakfast-style sweetness, but you can leave it out if you prefer a savory slider.
Garlic powder, dried parsley, poppy seeds, everything bagel seasoning, or sesame seeds are all optional additions. Use only a small amount of each so the topping does not overpower the eggs and cheese.
How to Make Cheese Breakfast Sliders
Slice Hawaiian rolls without separating them
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
Place the connected slab of Hawaiian rolls on a cutting board. Use a long serrated knife to carefully slice the entire slab horizontally through the middle. Keep the top and bottom halves intact.
Place the bottom half of the rolls in the prepared baking dish. Set the top half aside while you add the fillings.
Cook fluffy scrambled eggs
Crack the eggs into a large bowl. Add milk, salt, and black pepper, then whisk until the mixture is smooth and fully combined.
Melt butter in a large nonstick skillet over medium-low heat. Add the egg mixture and cook slowly, stirring gently with a silicone spatula until the eggs are softly scrambled and just set.
Remove the eggs from the heat while they still look slightly glossy. They will continue cooking in the oven, so this prevents dry or rubbery eggs.
Layer eggs, breakfast meat, and cheese
Place half of the cheese over the bottom half of the rolls. Add the ham in an even layer, then spoon the scrambled eggs over the ham.
Spread the eggs carefully so every slider has some filling. Add the remaining cheese on top of the eggs.
Place the top half of the Hawaiian rolls over the cheese layer. Press gently so the sliders hold together, but do not press too hard or the egg mixture may squeeze out.
Brush with butter and bake until golden
In a small bowl, combine melted butter, Dijon mustard, maple syrup, garlic powder, and dried parsley. Brush the mixture evenly over the top and sides of the rolls.
Cover the baking dish loosely with foil. Bake for 15 minutes, then remove the foil and bake for another 8 to 10 minutes, until the cheese is melted, the tops are golden, and the center of the egg filling reaches 160°F.fsis.usda+1
Let the sliders rest for 5 minutes before cutting them apart. This short rest helps the cheese set and makes the sandwiches easier to serve.
Make-Ahead and Reheating Instructions
How to prepare breakfast sliders the night before
Prepare the scrambled eggs, assemble the sliders, and brush the tops with the butter mixture. Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight.
For the best results, refrigerate the assembled sliders for no more than 24 hours before baking. Remove the dish from the refrigerator while the oven preheats.
Bake as directed, adding 3 to 5 minutes if the dish is very cold from the refrigerator. Check that the middle is hot and the egg filling reaches 160°F before serving.
How to bake refrigerated breakfast sliders
Preheat the oven to 350°F. Keep the baking dish covered with foil for the first 18 to 20 minutes so the centers heat evenly.
Remove the foil and bake for another 8 to 10 minutes, until the cheese melts and the rolls turn lightly golden on top. If the tops brown too quickly, cover loosely with foil again.
Allow the sliders to rest for 5 minutes before slicing. Use a sharp knife or bench scraper to cut cleanly between the rolls.
How to reheat leftover egg and cheese sliders
For the best texture, reheat leftover sliders in the oven or air fryer rather than the microwave. The oven helps the rolls stay soft on the inside while lightly crisping the outside.
To reheat in the oven, place sliders in a baking dish, cover with foil, and heat at 325°F for 10 to 15 minutes. Remove the foil during the last few minutes if you want a crisper top.
To reheat in an air fryer, warm one or two sliders at 325°F for about 3 to 5 minutes. Microwave reheating works in a hurry, but the bread may become soft.
Can you freeze breakfast sliders?
Yes. Bake the sliders first, then let them cool completely. Wrap each slider individually in plastic wrap or foil, then place them in a freezer-safe bag or airtight container.
Freeze for up to 2 months for the best quality. To reheat, thaw overnight in the refrigerator, then warm in a 325°F oven until heated through.
You can also reheat from frozen by wrapping the slider in foil and baking at 325°F for about 20 to 25 minutes. Remove the foil for the last few minutes if you want a toasted top.
Breakfast Slider Variations and Serving Ideas
Ham, egg, and cheese breakfast sliders
Ham, egg, and cheddar is the classic version. Use thinly sliced deli ham so it layers evenly and does not make the sliders difficult to cut.
Swiss cheese is especially delicious with ham. For a richer topping, add a small amount of honey mustard or a thin layer of cream cheese to the bottom rolls before adding the other ingredients.
Bacon, egg, and cheese Hawaiian roll sliders
Replace ham with 8 to 10 slices of cooked bacon, broken into pieces. Use cheddar, mozzarella, or pepper Jack cheese.
Because bacon is salty, reduce the salt in the scrambled eggs. Add a little maple syrup to the butter topping for a sweet-and-salty breakfast flavor.
Sausage, egg, and cheese breakfast sandwiches
Use cooked breakfast sausage patties, sausage crumbles, turkey sausage, or spicy sausage. Sausage pairs well with cheddar, pepper Jack, or Colby Jack cheese.
For sausage patties, use one small patty per slider. For crumbles, spread the cooked sausage evenly over the eggs before adding the final cheese layer.
What to serve with breakfast sliders for brunch
Turn these cheese breakfast sliders into a full brunch menu with a few easy sides:
- Fresh berries, grapes, melon, or citrus fruit
- Hash browns, breakfast potatoes, or tater tots
- Yogurt parfaits with granola
- Green salad with a light fruit vinaigrette
- Cinnamon rolls, muffins, or coffee cake
- Coffee, tea, orange juice, or sparkling lemonade
Cheese Breakfast Sliders
Ingredients
For the breakfast sliders
- 1 package Hawaiian sweet rolls 12 rolls
- 10 large eggs
- 2 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter for cooking eggs
- 12 slices deli ham
- 12 slices cheddar cheese divided
- 2 tablespoons chopped green onions or chives optional
For the buttery slider topping
- 4 tablespoons unsalted butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup optional
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 teaspoon everything bagel seasoning sesame seeds, or poppy seeds, optional
Instructions
- Prepare the baking dish: Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or butter.
- Slice the rolls: Without separating the Hawaiian rolls, slice the entire slab horizontally with a serrated knife. Place the bottom half in the prepared baking dish and set the top half aside.
- Cook the eggs: Whisk eggs, milk, salt, and pepper in a large bowl. Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Add the egg mixture and gently scramble until the eggs are softly set but still slightly glossy.
- Layer the sliders: Place 6 slices of cheddar cheese on the bottom rolls. Add the ham in an even layer. Spoon scrambled eggs over the ham, then sprinkle with green onions or chives if using. Add the remaining 6 slices of cheese.
- Add the tops: Place the top half of the rolls over the cheese. Press gently to hold the sliders together.
- Make the topping: In a small bowl, stir together melted butter, Dijon mustard, maple syrup, garlic powder, dried parsley, and optional everything bagel seasoning.
- Bake: Brush the butter mixture over the tops and sides of the rolls. Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 8 to 10 minutes, until the cheese is melted, the tops are golden, and the center of the egg filling reaches 160°F.
- Rest and serve: Let the sliders rest for 5 minutes. Slice between the rolls and serve warm.
Notes
- Keep the rolls connected while slicing and assembling for quick, even layers.
- Cook scrambled eggs only until softly set because they will finish cooking in the oven.
- Egg dishes should reach 160°F in the center for safe cooking.pmc.ncbi.nlm.nih+2
- Assemble the sliders up to 24 hours ahead, cover tightly, and refrigerate before baking.
- If baking directly from the refrigerator, add 3 to 5 minutes of baking time as needed.
- Store leftover cooked egg dishes in the refrigerator and use them within 3 to 4 days.
- Freeze baked and cooled sliders individually for up to 2 months.
Can I make cheese breakfast sliders the night before?
Yes. Assemble the sliders, cover the baking dish tightly, and refrigerate for up to 24 hours. Bake the next morning, adding a few extra minutes if the dish is cold.
What cheese is best for breakfast sliders?
Cheddar, Swiss, provolone, mozzarella, Colby Jack, and pepper Jack all work well. Cheddar is a classic option, Swiss is great with ham, and pepper Jack adds mild heat.
Can I use bacon or sausage instead of ham?
Yes. Replace ham with cooked bacon, breakfast sausage patties, sausage crumbles, turkey sausage, Canadian bacon, or a vegetarian breakfast meat alternative.
How do I keep Hawaiian roll breakfast sliders from becoming soggy?
Use softly scrambled rather than wet eggs, avoid adding too much milk, and layer cheese under and over the eggs. Baking the sliders covered first and uncovered at the end also helps heat them evenly while allowing the tops to brown.
How long do breakfast sliders last in the refrigerator?
Store cooled breakfast sliders in an airtight container in the refrigerator and eat them within 3 to 4 days. FDA guidance recommends refrigerating leftover cooked egg dishes and using them within that time.
