Recipe: Breakfast Sliders
When it comes to picking a favorite breakfast food, a really good breakfast sandwich will always stand above the rest in my book — especially when that sandwich comes in slider form, layered with a mound of fluffy eggs, crispy bacon, and a double (yes, double!) layer of melty cheddar. It’s like party food for your weekday morning.
A Breakfast Sandwich to Freeze for Later
One of the greatest things you can do for your morning is to prep and assemble a batch of these sliders during weekend meal prep. While these sandwiches are great straight from the oven, they freeze and reheat like a dream. Take advantage of this and when the going gets tough on a Monday morning, you’ll be grateful for the forethought.
Once the whole batch of sliders are cooked and cooled, stash them in a resealable bag or container in the freezer, where they’ll keep for up to three months. Pop them in the oven (or toaster oven) while you go through your morning routine, and by the time you’re done, you’ll have a hot bacon, egg, and cheese breakfast sandwich waiting for you.
- 2 tablespoons
unsalted butter, divided
- 12 large
- 1/4 cup
whole or 2% milk
- 1/2 teaspoon
dinner rolls or slider buns, split
- 2 1/2 cups
shredded cheddar cheese, divided
- 12 strips
bacon, cooked and crumbled
- 1/4 teaspoon
Flaky salt, for sprinkling
- 1 tablespoon
finely chopped fresh parsley leaves (optional)
Arrange a rack in the middle of the oven and heat to 350°F.
Melt 1 tablespoon of the butter. Brush the bottom and sides of a 9x13-inch baking dish or foil pan with half of the melted butter. Set the remaining melted butter aside.
Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk and salt until just combined.
Heat the remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted. Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Remove from the heat.
Arrange the bottom half of the slider buns in an even layer in the prepared baking dish or foil pan. Top with half of the cheese. Spread the scrambled eggs in an even layer over the cheese. Sprinkle with crumbled bacon, then top with the remaining cheese. Place the tops of the buns over the cheese to close the sliders. Brush the top of the sliders with the remaining melted butter. Sprinkle with garlic powder and flaky salt.
Bake until the cheese is melted and the rolls are lightly browned, about 15 minutes. Let cool for 5 minutes before serving. Sprinkle with parsley before serve, if desired.
Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer. Reheat in a 350°F oven for about 10 minutes, or 20 minutes from frozen.