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Hawaiian Roll Breakfast Sliders

Cheesy, fluffy, and packed with flavor, these Hawaiian Roll Breakfast Sliders are the ultimate breakfast or brunch crowd-pleaser!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 sliders
Calories: 352kcal
Author: Lucy Brewer

Ingredients

  • 12 Hawaiian rolls
  • 12 large eggs
  • ¼ cup heavy cream or half and half
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 slices Cheddar cheese (or cheese of your choice)
  • 8 slices cooked bacon, broken in halves or thirds
  • 13 tablespoons unsalted butter, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon dried onion flakes
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ tablespoon poppy seeds
  • ½ tablespoon sesame seeds
  • parsley (optional garnish)

Instructions

  • Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.
  • Prepare the 12 Hawaiian rolls by slicing them in half horizontally. (see notes) Place the bottom half of the rolls in the baking dish.
  • In a mixing bowl, whisk together 12 large eggs, 1/4 cup heavy cream or half and half, 1/2 teaspoon salt and 1/4 teaspoon pepper.
    A glass bowl with beaten eggs and a whisk, on a marble countertop next to eggshells, a baking dish, and a gray cloth.
  • Melt 13 tablespoons unsalted butter, divided in a skillet over medium-low heat.
  • Pour the eggs in the pan, and use a spatula to move the eggs around (scramble) while they cook. Stir them continuously, until they are mostly cooked. Remove from heat.
    Scrambled eggs cooked in a black cast iron skillet on a marble countertop, with empty eggshells and a baking dish nearby.
  • Spoon the eggs in an even layer over the rolls in the baking dish. Add the slices of 6 slices Cheddar cheese (or cheese of your choice) on top of the eggs. Finish by laying the pieces of 8 slices cooked bacon, broken in halves or thirds on top of the cheese.
    A rectangular baking dish contains a layer of scrambled eggs, topped with cheddar cheese slices and strips of cooked bacon.
  • Place the other half of the rolls on top.
    A white baking dish filled with twelve baked slider sandwiches, arranged in a 3 by 4 grid, on a marble countertop.
  • In a measuring cup, melt the stick of butter in the microwave in 20 second increments.
    A glass measuring cup filled with yellow liquid, speckled with sesame seeds, sits on a marble surface next to a metal whisk.
  • Once it’s melted, add the 1/2 teaspoon garlic powder, 1/2 teaspoon dried onion flakes, 1 teaspoon Worcestershire sauce, 1 tablespoon Dijon mustard and 1/2 tablespoon poppy seeds. Stir until combined.
  • Pour the sauce over the top of the sliders covering it well. Cover the dish with foil and bake for 20 minutes or until the cheese is melted.
    A glass measuring cup pours melted butter over a batch of dinner rolls in a white baking dish.
  • Remove from the oven, garnish with parsley (optional garnish) and 1/2 tablespoon sesame seeds if desired and serve immediately.
    A baking dish filled with twelve slider sandwiches topped with a grainy mustard and butter mixture, sitting on a marble surface next to a dark cloth napkin.

Notes

The easiest way to slice the rolls is to use a large serrated knife. Since the rolls are already stuck together, place them on a cutting board. Starting at one end, place the knife halfway down the buns and gently slice horizontally, moving to the opposite end.
To avoid overcooking the eggs, turn the heat down or off as soon as they start to firm up. You want to slightly undercook them because they will be going into the oven and will continue to cook there.
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