This recipe uses soft Hawaiian rolls, scrambled eggs, crispy bacon, and lots of cheddar cheese. The top gets brushed with butter and ranch mix for extra flavor. It bakes in one pan so cleanup is quick. For other quick morning meals, check this breakfast page for more ideas.
Table of Contents
Why make this recipe
These Crack Breakfast Sliders (Bacon Egg & Cheese) are fast, tasty, and loved by many. They work for busy mornings, brunch with friends, or easy meal prep. You can make many sliders at once for a group. If you like simple breakfast dishes, you will enjoy this one.
How to make Crack Breakfast Sliders
Follow the steps below. Read all directions first and have ingredients ready. Work in this order: cook eggs, cook bacon, assemble rolls, brush tops, and bake.
Ingredients :
- 8 large eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon butter
- 1 lb bacon
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons melted butter
- 1 tablespoon ranch dressing mix
- 1 (12 oz) package Hawaiian rolls
Directions :
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the egg mixture and scramble. Set aside.
- Cook bacon slices in the skillet over medium-high heat until crispy. Cut the bacon slices into 4 pieces each. Set aside.
- Without separating the rolls, cut the entire loaf horizontally and place the bottoms in the prepared 9×13-inch baking dish.
- Sprinkle 1 cup of cheese on the bottom of the rolls. Layer the scrambled eggs and bacon slices, and top with the remaining cheese. Place the top buns over the cheese.
- In a small bowl, combine melted butter and ranch dressing mix. Brush the ranch butter over the tops of the rolls.
- Bake for 15 to 20 minutes until the cheese has melted and the rolls are warm.
Crack Breakfast Sliders
Delicious and easy-to-make breakfast sliders featuring scrambled eggs, crispy bacon, and melted cheddar cheese, perfect for busy mornings or brunch.
- Total Time: 35 minutes
- Yield: 12 sliders 1x
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon butter
- 1 lb bacon
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons melted butter
- 1 tablespoon ranch dressing mix
- 1 (12 oz) package Hawaiian rolls
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the egg mixture and scramble. Set aside.
- Cook bacon slices in the skillet over medium-high heat until crispy. Cut the bacon slices into 4 pieces each. Set aside.
- Without separating the rolls, cut the entire loaf horizontally and place the bottoms in the prepared baking dish.
- Sprinkle 1 cup of cheese on the bottom of the rolls. Layer the scrambled eggs and bacon slices, and top with the remaining cheese. Place the top buns over the cheese.
- In a small bowl, combine melted butter and ranch dressing mix. Brush the ranch butter over the tops of the rolls.
- Bake for 15 to 20 minutes until the cheese has melted and the rolls are warm.
Notes
Serve with fruit, hash browns, or a light salad. Reheat leftovers in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slider
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 230mg
How to serve Crack Breakfast Sliders
Cut into squares and serve warm. These sliders go well with fruit, hash browns, or a light salad. They make a good brunch plate or party finger food. Serve with ketchup or hot sauce on the side if you like.
How to store Crack Breakfast Sliders
Let sliders cool to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or in a microwave for 30–60 seconds. For longer storage, freeze the baked sliders in a freezer bag for up to 1 month; thaw before reheating.
Tips to make Crack Breakfast Sliders
- Cook eggs gently on medium heat so they stay soft and not dry.
- Use good quality bacon and drain on paper towels to avoid soggy sliders.
- Brush the tops evenly so the ranch butter soaks in and browns well.
- If you want a shortcut, use pre-cooked bacon or scrambled eggs from a package.
- For more simple meal ideas like this, visit breakfast recipes for quick inspiration.
Variations
- Swap cheddar for pepper jack for a spicy bite.
- Add sliced tomatoes or avocado after baking for freshness.
- Use turkey bacon or sausage patties for a different protein.
- Add chopped green onions or herbs to the egg mix for extra flavor.
FAQs
Q: Can I make these ahead of time? A: Yes. Assemble and bake, then cool and refrigerate. Reheat before serving.
Q: Can I make them without ranch mix? A: Yes. Brush with plain melted butter or garlic butter instead.
Q: How many sliders does this make? A: One 12 oz package of Hawaiian rolls usually yields about 12 sliders, depending on roll size.
Q: Can I freeze before baking? A: You can freeze assembled sliders, tightly wrapped. Thaw in the fridge and bake as directed, adding a few extra minutes if still cold.
Conclusion
These Crack Breakfast Sliders (Bacon Egg & Cheese) are simple and fast. They warm up well and please a crowd. Try the basic recipe first, then use the tips and variations to make it your own.
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