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a baking tray of golden Hawaiian sweet-roll sliders filled with yellow scrambled eggs, crisp chopped bacon and melted orange cheddar, with lightly buttered tops
Melissa Hart

Breakfast Hawaiian Roll Sliders

Bacon and soft scrambled eggs make these breakfast sliders different from a sausage-and-egg tray; pull the eggs from the skillet as soon as they set, because they'll heat again under the rolls. Crumble the bacon instead of laying whole strips across several sandwiches, so each cut then lands between rolls without dragging a strip of bacon through the neighboring portion, which matters when breakfast is being passed across a busy table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 8 oz bacon chopped
  • 8 large eggs
  • 2 tbsp whole milk
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter divided
  • 6 oz cheddar cheese sliced
  • 1 tbsp maple syrup

Method
 

  1. Heat the oven to 350°F. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain on paper towels.
  2. Whisk eggs with milk, salt and pepper. Melt 1 tablespoon butter in a clean nonstick skillet and gently scramble the eggs until just set and at least 160°F.
  3. Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan. Layer half the cheddar, eggs, bacon and remaining cheddar, then replace the tops.
  4. Melt the remaining 3 tablespoons butter and stir in maple syrup. Brush over the rolls and cover with foil.
  5. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F. Rest for 5 minutes and cut into 12 breakfast sliders.