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.

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)

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.

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.

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 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.