Easy Cheesy Bacon and Egg Breakfast Sliders
Savory breakfast bacon and egg sliders for a crowd. Soft rolls filled with fluffy eggs, bacon, and melty cheese. You can make these quickly after dinner or before bed and simply bake them in the morning to start the day off with a warm sandwich.

These sandwiches are simple and make a great recipe for Easter breakfast or brunch
This recipe was inspired by my Ham and Egg Sliders. Same idea with different flavors and a different butter topping. If you are planning for a big family breakfast, weekend sports, or holiday and party guests, make ahead breakfasts are so helpful.
Video of Ham and Egg Sliders
I love to make these bacon breakfast sliders on Friday night and bake them while we pack the car for early sports events on Saturday morning. They are a great breakfast to take warm on the go.
Slider buns with warm eggs, melty cheese, and savory bacon. Perfect to take warm for breakfast on the go. Easy to meal prep and plan ahead.
Ingredients
- 10 large eggs
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup bacon bits (or chopped cooked bacon)
- 2 cups shredded cheddar cheese (or colby jack cheese)
- 12 slider buns
- 4 tablespoon melted butter
- 1 tablespoon powdered ranch dressing mix
See recipe card for full instructions and notes.
Easy to make and assemble ahead of time.
Assemble these breakfast sandwiches up to 24 hours before and keep them covered in the fridge. While the oven preheats, let them sit on the counter. Bake covered for 25 min and uncovered for 5-10 minutes.
*These sandwiches do not freeze well.
Instructions
- Eggs: In a large bowl, you will whisk together the eggs, milk, salt and pepper. You can cook the egg mixture in a flat skillet over medium heat, or you can bake them in a casserole dish. I like to use a 9x13 baking dish that is lined with parchment paper. Bake at 350 degrees for about 20 minutes until set.
- Assemble: Cut the rolls so that you have a sheet of roll bottoms and roll tops still connected. Place the bottom buns in the 9x13 pan. Layer on the cheese first, then eggs, bacon, cheese again, and tops of the rolls. (Pepperidge Farm sells slider buns pre-sliced)
- Sauce: In a small bowl, whisk together melted butter and powdered ranch mix until well combined. Drizzle or brush the butter mixture over the top of the rolls.
- Cover: you will cover the pan with aluminum foil and either place in the fridge to bake later or you will cover them and preheat the oven.
- Bake: If you are baking them right away, bake in a preheated oven at 350 degrees, covered for 15 minutes, and uncovered for 5 minutes. If you are baking them out of the fridge, let them set at room temperature for up to 30 minutes and preheat the oven. Bake covered for 25 minutes and uncovered for 5-8 minutes. Make sure the centers are warm before baking uncovered for the last bit. Watch to be sure that the tops of the buns don't get too browned or too toasty.
- Serve: Serve these warm. Use a sharp serrated knife to cut the individual sliders. After baking, they can be kept at room temperature for about 90 minutes. This is the perfect dish for a crowd or for a holiday. These are easy finger food, and I like to serve them with fresh fruit salad.
How to make scrambled eggs in the oven:
Can you make eggs in the oven? YES! And this is absolutely the best way to make the eggs for this recipe. Whisk your eggs with milk, salt, and pepper. Spray just the bottom of your 9x13 baking dish with cooking spray. Lay parchment paper on top and then spray the parchment paper with cooking spray. Pour your egg mixture into the pan, being careful not to leak any over the parchment paper edges. Bake at 350 degrees for about 20 minutes or until eggs are just set in the center. Let them cool slightly, enough to remove them from the pan.
Substitutions and variations:
Slider sandwiches are so versatile and easy to adjust with your favorite flavors.
- Cheese- Use any kind of cheese; pepper jack and Swiss cheese are wonderful. Sliced cheese works well, too, if that's what you have on hand.
- Add veggies- saute onions to be soft and golden and add them in with the bacon bits
- Meat- leave off the bacon and have plain egg and cheese sliders
- Buns- any slider buns or dinner rolls work. Sweet Hawaiian rolls and pretzel buns are a favorite.
I like two layers of cheese. It helps everything stick together, and there's no such thing as too much cheese.
Storage
Store unbaked sandwiches covered in the fridge for up to 24 hours.
After they are baked, keep them in the fridge in an airtight container for up to 4 days. Reheat in the microwave for about 60 seconds.
Related
Love slider sandwiches? I have several slider recipes here to try.
Ingredients
- 10 large eggs
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup bacon bits or chopped cooked bacon
- 2 cups shredded cheddar cheese or colby jack cheese
- 12 slider buns
- 4 tablespoon melted butter
- 1 tablespoon powdered ranch dressing mix
Instructions
Eggs:
- In a large bowl, you will whisk together the eggs, milk, salt and pepper. You can cook the egg mixture in a flat skillet over medium heat, or you can bake them in a casserole dish. I like to use a 9x13 baking dish that is lined with parchment paper. Bake at 350 degrees for about 20 minutes until set.
Assemble:
- Cut the rolls so that you have a sheet of roll bottoms and roll tops still connected. Place the bottom buns in the 9x13 pan. Layer on the cheese first, then eggs, bacon, cheese again, and tops of the rolls. (Pepperidge Farm sells slider buns pre-sliced)
Sauce:
- In a small bowl, whisk together melted butter and powdered ranch mix until well combined. Drizzle or brush the butter mixture over the top of the rolls.
Cover:
- you will cover the pan with aluminum foil and either place in the fridge to bake later or you will cover them and preheat the oven.
Bake:
- If you are baking them right away, bake in a preheated oven at 350 degrees, covered for 15 minutes, and uncovered for 5 minutes. If you are baking them out of the fridge, let them set at room temperature for up to 30 minutes and preheat the oven. Bake covered for 25 minutes and uncovered for 5-8 minutes. Make sure the centers are warm before baking uncovered for the last bit. Watch to be sure that the tops of the buns don't get too browned or too toasty.
Serve:
- Serve these warm. Use a sharp serrated knife to cut the individual sliders. After baking, they can be kept at room temperature for about 90 minutes. This is the perfect dish for a crowd or for a holiday. These are easy finger food, and I like to serve them with fresh fruit salad.