Baked Bacon Egg and Cheese Hawaiian Sliders are a quick, make-ahead breakfast perfect for feeding a crowd or when you’re on the go! Try today!
These Baked Bacon Egg and Cheese Hawaiian Sliders are an easy breakfast option for feeding a crowd, similar to my Breakfast Sandwiches and Croissant French Toast Bake. Find more easy morning Breakfast & Brunch favorites!
Why You’ll Love This Breakfast?
- These little sandwiches can be eaten without utensils and even travel well.
- Perfect for a large crowd when hosting breakfast or brunch.
Sabrina’s Baked Bacon Egg and Cheese Hawaiian Sliders Recipe
Making Baked Bacon Egg and Cheese Hawaiian Sliders for breakfast for a large group of people is an easy way to feed a group of people without being next to the stove during a get together. Most make ahead breakfasts are in casserole form, but these little sandwiches can be eaten without utensils and even travel well in case you make them for on the go.
Recipe Card
Ingredients
- 16 Hawaiian Bread Rolls (This is 1 ⅓ package)
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 9 eggs , scrambled
- 1 pound bacon , cooked
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees.
- Cut the rolls through the middle to make them into buns (but cut through it in one sheet without pulling them apart).
- Spread the mayonnaise on the bottom layer of the bread and put the bread into an 8×8 pan
- Layer the eggs, shredded cheddar cheese, and bacon.
- Put the bread on top to close the sandwiches.
- Brush the melted butter over the tops of the sandwiches,
- Bake covered for 10 minutes, take foil off and cook an additional two minutes.
- Cut into 16 small sandwiches.
Nutrition
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Note from Sabrina
Once you layer all your ingredients you can cover it with the top layer of the Hawaiian rolls and brush them with melted butter. When baking, I make sure to cover the sliders with foil, so the tops don’t brown too quickly before the eggs and cheese are heated through.
Table of contents
About this Recipe
These Baked Bacon Egg and Cheese Hawaiian Sliders are a great base recipe for make ahead and bake the morning of breakfasts. We make them with different fillings for both breakfast and lunch options like my Baked Cuban Pork Party Slider and they’re always a hit!
Can This Be Made Ahead of Time?
Yes! Prep and layer all your ingredients in your baking dish the night before. Cover the pan and put it in the fridge until the next morning when you are ready to bake them. This is a great time saver for busy mornings or when you need to make breakfast for a large crowd.
Cooking Tips & Tricks
When it comes to cheese I find shredded is the easiest option for even coverage without going overboard. Sliced cheese can be very thick and these sandwiches are smaller bites so a thick slice of cheese in the middle can be overkill. Another good option would be thinly sliced cheese.
Pairing Suggestions
These sliders are great to serve when you are hosting a brunch. Pair it with sides like Diced Hash Browns and Oven-Baked Bacon (because who doesn’t love extra bacon on the side!). Serve the kids a Pineapple Smoothie and let the adults enjoy a Tequila Sunrise Cocktail.
Variations
- Bread: Instead of using store-bought Hawaiian bread we, you can bake your own Hawaiian Buns.
- Sausage: Try them with sausage instead of bacon, I usually buy ground sausage meat and cook it into thinner sheets so sausage crumbles don’t fall out of the sides of the sandwiches.
- Eggs: The scrambled eggs we use are in sheets the size of the pan for less mess when eating, but we also use eggs cooked over easy as they will continue to cook in the oven.
- Veggies: Anything you would use in an omelet can go in these sandwiches.
- Add Ins: Add in things to the melted butter you brush on top. I’ve added hot sauce for a nice kick as well.
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These photos were in a previous version of this post
I had some sliders in my cupboard since Thanksgiving. What a great use of them.
I would like to make these ahead of time and freeze because I would like to use them for breakfast when my family goes the shore this summer. Do you recommend baking it first and then freeze or can I assemble them and freeze without baking them first? Also instead of Mayo on the bottom, can I substitute something else as my family does not like mayonnaise.
skip the mayo if you don’t like them or maybe add a different sauce, like a thousand island or even a honey mustard would add flavor. Assemble before freezing then add the melted butter topping before baking would be best, but I haven’t tested this so I can’t confirm it with certainty because the bacon could be chewy (not in a good way).
Can these be individually frozen after baked
Yes 🙂
i like the food and im 16 year old boy who wanted to cook this for my family and they really like it .
Good for you, Cole! So glad you all enjoyed it.
Does the mayo go on the bottom of the bread touching the pan or on the bottom piece of bread in the middle?
Thanks!
The side that’ll be touching the Bottom of the pan. Enjoy!
8×8 pan seems too small for 16 rolls- doesn’t that squash them too much?
You can use a larger pan if you’d like. 🙂
Sabrina,
Can you put the sauce over the top the night before and cook it in the morning as you indicated?
Just worried about it being too soggy
Yup, you prep the whole thing the night before. No need to worry about the sogginess, it bakes up perfectly.
Could you premake make the eggs and bacon the day before and assemble for breakfast the next day? Thanks
Sure 🙂
Can you freeze the left overs
I have definitely frozen them, I would just say if you do, when you defrost wrap the sandwich in a moistened paper towel and reheat gently in the microwave as to not dry them out.
Can these be individually wrapped and frozen after being cooked?
YES! Absolutely, just reheat gently with a moistened paper towel in the microwave when you’re ready to eat them.
You are amazing! Your tips and recipes NEVER fail me! Can you give me a tip on how to cook the eggs the size of the pan? I am using take and bake rolls as you suggest. I know what you mean…end up with a “sheet” of scrambled egg, but how would you do that? Can you somehow use the tin foil pan that the rolls come in? I am making 10 trays for a tailgate thanks to you and I really appreciate your help…a bit nervous!!
You are too sweet! To make the eggs in a sheet pan, grease a rimmed baking sheet with butter or spray. Place the baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12–14 minutes. Hope this helps!
At what temperature are the eggs baked at?
350 degrees
you have noted scrambled eggs but you didn’t mention if you cook them
and put on rolls or if you just pour scrambled egg mixture over rolls.
thank you
You’ll want to use cooked scrambled eggs for this recipe. Hope this helps clear up any confusion. 🙂
If you prepare them the night before, do you bake them longer in the a.m. than what is listed in the recipe. Thanks.
You’re really just warming everything up together since it’s already all cooked so I didn’t need any additional time added. Enjoy!
Get in my belly! This looks so good.
These look fantastic! I can’t wait to make these for breakfast they would feed our crowd.
So perfect when company is over!
What a great idea! Saving!
My family loves breakfast sliders! YUM!
Yay! I hope you guys enjoy it!
Yummy! My husband will love this!
Yay!!
This is such a good idea! Definitely making these the next brunch I host!
Enjoy!
Are the eggs cooked when placed in the sliders ? This point isn’t clear. Thanks
Yes, they’re scrambled. Sorry about the confusion.