Crack Breakfast Sliders Bacon (Print-Friendly Version)
Cheesy sliders with bacon, eggs, and ranch butter on Hawaiian rolls. Easy to bake and perfect for any time.
# What You’ll Need to Make This:
→ Egg Mixture
01 -
8 large eggs
02 -
60 ml heavy cream
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
15 g unsalted butter
→ Assembly
06 -
450 g bacon
07 -
220 g shredded cheddar cheese, divided
08 -
1 package (340 g) Hawaiian rolls (12 count)
→ Topping
09 -
30 g melted unsalted butter
10 -
10 g ranch dressing mix
# How to Prepare:
01 -
Preheat oven to 175°C. Coat a 23x33 cm baking dish with nonstick cooking spray.
02 -
In a large bowl, whisk together eggs, heavy cream, salt, and black pepper until fully blended.
03 -
Melt butter in a large skillet over medium heat. Add egg mixture to skillet and cook, gently stirring, until just set. Remove from heat and set aside.
04 -
In the same skillet, cook bacon over medium-high heat until crisp. Transfer bacon to a plate lined with paper towels, then cut each slice into four pieces.
05 -
Without separating the rolls, slice the entire loaf horizontally. Arrange the bottom halves in the prepared baking dish.
06 -
Sprinkle half of the shredded cheddar over the roll bases. Spread scrambled eggs evenly, top with bacon pieces, then add the remaining cheese. Cover with the roll tops.
07 -
In a small bowl, stir together melted butter and ranch dressing mix. Brush this mixture liberally over the tops of the rolls.
08 -
Bake in the preheated oven for 15–20 minutes, or until cheese is fully melted and bread is heated through. Allow to cool slightly before slicing into individual sliders.
# Extra Tips:
01 -
Enhance flavor by adding sautéed vegetables such as bell peppers or onions.
02 -
Leftover sliders store well when refrigerated and can be reheated in an oven for best texture.