I can never make enough of these Crack Breakfast Sliders because the bacon, eggs, and melty cheese vanish fast. One tray turns any breakfast or brunch into the thing everyone talks about.
I’m obsessed with these Crack Breakfast Sliders because they hit that salty, melty bite I want in the morning without acting fancy. I love how the bacon brings crunch and smoky bite, then the shredded sharp cheddar cheese melts into every little pocket like it knows exactly what it’s doing.
And yes, I’ll put these on a brunch board, grab one before anyone notices, then go back for another. They’re messy in the best way.
But that’s the point. I adore breakfast sandwiches that feel fun, loaded, and a little reckless, and these sliders deliver every single time.
Ingredients
- Hawaiian rolls bring that soft, sweet bite everyone reaches for first.
- Bacon adds salty crunch and, honestly, the reason people hover near the pan.
- Eggs make these feel like real breakfast, not just snack food.
- Whole milk keeps the eggs soft, creamy, and not weirdly rubbery.
- Sharp cheddar melts into everything and gives that bold, cozy cheese pull.
- Butter in the eggs makes them richer, because dry eggs are sad.
- Melted butter on top gives the rolls that shiny, golden bakery vibe.
- Kosher salt wakes everything up without making it taste too salty.
- Black pepper adds a little bite, nothing fancy, just necessary.
- Chives or green onions add freshness so it doesn’t feel too heavy.
- Nonstick spray or oil saves your eggs from becoming pan glue.
- Plus, everything together is basically brunch you can hold in one hand.
Ingredient Quantities
- 12 Hawaiian slider rolls
- 12 slices bacon
- 8 large eggs
- 1/4 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter (for scrambled eggs)
- 2 tablespoons melted butter (for brushing tops)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives or green onions (optional)
- Nonstick cooking spray or a little oil for the pan
How to Make this
1. Preheat the oven to 350°F (175°C). Line a baking sheet with foil or parchment for the bacon and lightly oil or spray a large skillet with nonstick cooking spray.
2. Cook the 12 slices of bacon in the skillet or in the oven until crisp to your liking; drain on paper towels and set aside. Reserve a little bacon fat in the skillet if desired.
3. In a bowl whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until blended.
4. Melt 2 tablespoons unsalted butter in a nonstick skillet over medium-low heat, add a little oil or spray if needed, pour in the egg mixture, and gently scramble until just set but still moist. Remove from heat.
5. Slice the 12 Hawaiian slider rolls horizontally in half, keeping the top and bottom connected as a sheet if possible, or separate if preferred. Place the bottom halves in a single layer on a rimmed baking sheet or in a 9×13-inch baking dish.
6. Layer the scrambled eggs evenly over the bottom half of the rolls, then arrange the cooked bacon slices over the eggs. Sprinkle 2 cups shredded sharp cheddar cheese evenly on top. Scatter 2 tablespoons chopped fresh chives or green onions if using.
7. Place the top halves of the rolls over the cheese. Brush the tops with 2 tablespoons melted butter to help them brown.
8. Cover loosely with foil and bake in the preheated oven for 10 minutes to warm through and melt the cheese, then remove the foil and bake 3 to 5 more minutes until the tops are golden and crisp.
9. Remove from the oven and let sit 2 to 3 minutes, then slice between the sliders to separate and serve warm.
Equipment Needed
1. Rimmed baking sheet or 9×13 inch baking dish
2. Foil or parchment paper
3. Large skillet for bacon
4. Nonstick skillet for scrambling eggs
5. Mixing bowl
6. Whisk
7. Rubber or silicone spatula
8. Measuring cups and spoons
9. Pastry brush or small spoon for brushing melted butter
FAQ
Crack Breakfast Sliders (Bacon Egg & Cheese) Recipe Substitutions and Variations
- Hawaiian slider rolls: mini brioche buns, soft dinner rolls, split croissants
- Bacon: turkey bacon, Canadian bacon, thinly sliced smoked ham
- Eggs: 6 large eggs plus 4 egg whites, firm scrambled silken tofu, pre-made folded egg patties
- Sharp cheddar cheese: Colby Jack, Monterey Jack, pepper Jack for a spicy note
Pro Tips
1. Cook bacon a little beyond the point you think is done because it will soften slightly between the warm egg and cheese. If you prefer crisp contrast, drain on paper towels and place on a wire rack so steam does not make it soggy.
2. Make the eggs low and slow. Gentle heat and frequent stirring give creamy, tender curds that hold together when you slice the sliders. Finish off-heat just before they look fully set so they do not overcook in the oven.
3. Keep the rolls attached as a sheet while assembling if you want neat, uniform sliders that are easy to slice. If you prefer individual handling, separate them first so you can customize fillings or portion sizes.
4. Brush the tops with melted butter and sprinkle a light pinch of coarse salt or smoked paprika just before baking to boost color and flavor. Let the sliders rest a couple minutes after baking so the cheese settles and they slice cleaner.
Crack Breakfast Sliders (Bacon Egg & Cheese) Recipe
I can never make enough of these Crack Breakfast Sliders because the bacon, eggs, and melty cheese vanish fast. One tray turns any breakfast or brunch into the thing everyone talks about.
12
servings
323.8
kcal
Equipment: 1. Rimmed baking sheet or 9×13 inch baking dish
2. Foil or parchment paper
3. Large skillet for bacon
4. Nonstick skillet for scrambling eggs
5. Mixing bowl
6. Whisk
7. Rubber or silicone spatula
8. Measuring cups and spoons
9. Pastry brush or small spoon for brushing melted butter
Ingredients
-
12 Hawaiian slider rolls
-
12 slices bacon
-
8 large eggs
-
1/4 cup whole milk
-
2 cups shredded sharp cheddar cheese
-
2 tablespoons unsalted butter (for scrambled eggs)
-
2 tablespoons melted butter (for brushing tops)
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
-
2 tablespoons chopped fresh chives or green onions (optional)
-
Nonstick cooking spray or a little oil for the pan
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil or parchment for the bacon and lightly oil or spray a large skillet with nonstick cooking spray.
- Cook the 12 slices of bacon in the skillet or in the oven until crisp to your liking; drain on paper towels and set aside. Reserve a little bacon fat in the skillet if desired.
- In a bowl whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until blended.
- Melt 2 tablespoons unsalted butter in a nonstick skillet over medium-low heat, add a little oil or spray if needed, pour in the egg mixture, and gently scramble until just set but still moist. Remove from heat.
- Slice the 12 Hawaiian slider rolls horizontally in half, keeping the top and bottom connected as a sheet if possible, or separate if preferred. Place the bottom halves in a single layer on a rimmed baking sheet or in a 9×13-inch baking dish.
- Layer the scrambled eggs evenly over the bottom half of the rolls, then arrange the cooked bacon slices over the eggs. Sprinkle 2 cups shredded sharp cheddar cheese evenly on top. Scatter 2 tablespoons chopped fresh chives or green onions if using.
- Place the top halves of the rolls over the cheese. Brush the tops with 2 tablespoons melted butter to help them brown.
- Cover loosely with foil and bake in the preheated oven for 10 minutes to warm through and melt the cheese, then remove the foil and bake 3 to 5 more minutes until the tops are golden and crisp.
- Remove from the oven and let sit 2 to 3 minutes, then slice between the sliders to separate and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 65g
- Total number of serves: 12
- Calories: 323.8kcal
- Fat: 20.6g
- Saturated Fat: 9g
- Trans Fat: 0.04g
- Polyunsaturated: 1.3g
- Monounsaturated: 5g
- Cholesterol: 163mg
- Sodium: 622.5mg
- Potassium: 157mg
- Carbohydrates: 22.5g
- Fiber: 1g
- Sugar: 6.3g
- Protein: 15.9g
- Vitamin A: 692IU
- Vitamin C: 0.1mg
- Calcium: 200.5mg
- Iron: 1.9mg
