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Cheese Breakfast Sliders

chef Laya
Easy Cheese Breakfast Sliders made with fluffy scrambled eggs, deli ham, melted cheddar cheese, and Hawaiian rolls brushed with a buttery Dijon topping. These make-ahead breakfast sandwiches are perfect for brunch, holidays, meal prep, and feeding a crowd.

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Prepr Time 20 minutes
Cooking Time 25 minutes
ToTal Time 45 minutes
Type of plate Breakfast
kitchen American
Serving 4

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.