Breakfast Sliders with Ham, Egg and Cheese
These breakfast sliders bake as one connected slab, then cut into 12 small sandwiches with visible layers of fluffy scrambled eggs, folded ham, and melted cheddar. A butter-Dijon topping and everything bagel seasoning give the rolls glossy, seeded tops.
The eggs leave the skillet softly set so they stay tender through baking. Foil helps the center heat before the sweet, buttered rolls brown.
Yield: 12 sliders | Prep: 20 minutes | Cook: 25 to 30 minutes | Total: About 50 to 55 minutes, including resting
Ingredients for Breakfast Sliders
- 1 package connected Hawaiian-style slider rolls (12 rolls, about 340g)
- 8 large eggs
- 2 tablespoons milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 8 oz sliced deli ham (about 225g)
- 8 oz sliced cheddar cheese, about 12 slices (about 225g)
- 1 tablespoon Dijon mustard
- 1 tablespoon everything bagel seasoning
Ham and everything bagel seasoning both add salt, so season the eggs lightly.
How to Make Breakfast Sliders
- Prepare the rolls: Preheat the oven to 350°F (175°C). Use a serrated knife to split the connected rolls horizontally, keeping the top and bottom slabs intact. Place the bottom slab in a 9-by-13-inch baking dish.
- Scramble the eggs: Whisk the eggs, milk, salt, and pepper. Melt 1 tablespoon butter in a 10- to 12-inch nonstick skillet over medium-low heat. Add the eggs and stir gently until they form soft, slightly glossy curds with no pools of raw egg, about 5 to 7 minutes. Remove from the heat before they turn dry; they will finish setting in the oven.
- Layer the filling: Arrange half the cheddar over the bottom rolls. Add the folded ham, spread the eggs evenly across the slab, and top with the remaining cheddar. Set the top slab in place, aligning it with the bottom rolls. Cheese against both bread surfaces helps hold the sliders together.
- Season the tops: Melt the remaining 4 tablespoons butter and mix with the Dijon. Brush over the rolls without soaking them, then sprinkle evenly with everything bagel seasoning.
- Bake covered, then uncover: Loosely tent the dish with foil, keeping it off the seasoned tops if possible. Bake for about 15 minutes, then check the center. Uncover and bake for another 5 to 8 minutes, watching closely, until the cheese is melted near the middle, the center sandwiches are hot, and the tops are glossy and golden to deep golden brown. If the tops darken before the middle is hot, tent them again and continue baking.
- Rest and cut: Let the slab rest for about 5 minutes so the cheese settles. Cut along the roll seams with a serrated knife to make 12 sliders.
Assemble the Sliders the Night Before
Layer the rolls with cheese, ham, and cooked eggs, then cover and refrigerate for up to one day. Leave off the butter-Dijon topping and everything seasoning until just before baking so the rolls do not sit overnight with a wet topping.
A chilled slab may need longer under foil. Keep it covered until the center is hot, then uncover to brown the tops.
Serving Breakfast Sliders
Serve warm with fruit or crispy sweet potato hash browns. For a fork-and-plate option at brunch, try this sausage egg and cheese breakfast casserole.
How to Store and Reheat Breakfast Sliders
Cool baked leftovers, then refrigerate in an airtight container for up to 3 days. Reheat individual sliders in a covered 350°F oven for about 8 to 10 minutes, or microwave briefly, until hot throughout.
To freeze, cool the baked sliders completely, wrap them individually, and place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator when practical, then reheat until hot throughout.
Nutrition
Approximate nutrition per slider (1 of 12): 280 calories, 15g protein, 17g fat, and 17g carbohydrates. Approximate values per 100g of finished sliders: 270 calories, 14g protein, 16g fat, and 16g carbohydrates. Values vary with the rolls, ham, cheese, and final cooked weight.
Equipment
- 9-by-13-inch baking dish
- Serrated knife
- Whisk
- Nonstick skillet
- Aluminum foil
Ingredients
For the sliders
- 1 package connected Hawaiian-style slider rolls (12 rolls, about 340g)
- 8 large eggs
- 2 tablespoons milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 8 oz sliced deli ham (about 225g)
- 8 oz sliced cheddar cheese, about 12 slices (about 225g)
- 1 tablespoon Dijon mustard
- 1 tablespoon everything bagel seasoning
Instructions
- Preheat the oven to 350°F (175°C). Split the connected rolls horizontally with a serrated knife, keeping both slabs intact. Place the bottom slab in a 9-by-13-inch baking dish.
- Whisk the eggs, milk, salt, and pepper.
- Melt 1 tablespoon butter in a 10- to 12-inch nonstick skillet over medium-low heat. Add the eggs and stir gently for 5 to 7 minutes, until softly set with no pools of raw egg. Remove from the heat before they become dry.
- Arrange half the cheddar over the bottom rolls. Add the folded ham, spread the eggs evenly over the ham, and top with the remaining cheddar.
- Set the top slab of rolls in place, aligning it with the bottom.
- Melt the remaining 4 tablespoons butter and mix with the Dijon. Brush the mixture over the rolls, then sprinkle with everything bagel seasoning.
- Loosely tent the dish with foil and bake for about 15 minutes. Uncover and bake for another 5 to 8 minutes, until the center sandwiches are hot, the cheese is melted, and the tops are glossy and golden to deep golden brown. If the tops darken before the center is hot, tent again and continue baking.
- Rest for about 5 minutes, then cut along the roll seams into 12 sliders.
Tips
- Season the eggs lightly because the ham and everything bagel seasoning add salt.
- Cook the eggs until softly set; they will finish cooking in the oven.
- Brush the butter-Dijon topping over the rolls without soaking them.
- If preparing the slab ahead, refrigerate it covered for up to one day and add the topping and seasoning just before baking.
- A chilled slab may need extra time covered; uncover it once the center is hot to brown the tops.