Baked Bacon Egg and Cheese Hawaiian Sliders

Baked Bacon Egg and Cheese Hawaiian Sliders are quick to make and so delicious!

Baked Bacon Egg and Cheese Hawaiian Sliders are quick to make. They're a perfect make ahead and bake the morning of option for get togethers and can quickly serve a crowd!

 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 having to be attached 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.

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! You can switch up the fillings and even the bread, here are some other ways of making these breakfast treats that we’ve made before:

  • Instead of using Hawaiian bread we use take and bake rolls for a less sweet option and they’re delicious freshly baked and crisp.
  • Using 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.
  • The scrambled eggs we use are cooked 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! Sometimes instead of breakfast meat we use fresh spinach or very thinly sliced green bell peppers and onions. Anything you would use in an omelette can go in these sandwiches.
  • 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.
  • Add in things to the melted butter you brush on top. I’ve added hot sauce for a nice kick as well. I would caution against adding ketchup to the butter (this was constantly requested so I tried it once), it makes the topping sticky. Now we sometimes add it to the top layer of bread so it gets baked inside.

Baked Bacon Egg and Cheese Hawaiian Sliders are quick to make. They're a perfect make ahead and bake the morning of option for get togethers and can quickly serve a crowd!

Once you layer all your ingredients you can cover it with the top layer of the Hawaiian rolls and brush them with melted butter. At this point you can cover the pan and put it in the fridge until the next morning when you are ready to bake them.

Baked Bacon Egg and Cheese Hawaiian Sliders are quick to make. They're a perfect make ahead and bake the morning of option for get togethers and can quickly serve a crowd!

 

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Baked Bacon Egg and Cheese Hawaiian Sliders

Baked Bacon Egg and Cheese Hawaiian Sliders are quick to make. They're a perfect make ahead and bake the morning of option for get togethers and can quickly serve a crowd!
Yield 16
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

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 8x8 metal square 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

Calories: 293kcal | Carbohydrates: 15g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 363mg | Potassium: 93mg | Sugar: 4g | Vitamin A: 225IU | Calcium: 41mg | Iron: 0.6mg
Keyword: Baked Bacon Egg and Cheese Hawaiian Sliders, scrambled egg sliders

Baked Bacon Egg and Cheese Hawaiian Sliders are quick to make. They're a perfect make ahead and bake the morning of option for get togethers and can quickly serve a crowd!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. 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.

    1. 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).

  2. i like the food and im 16 year old boy who wanted to cook this for my family and they really like it .

  3. 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

  4. Could you premake make the eggs and bacon the day before and assemble for breakfast the next day? Thanks

    1. 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.

  5. 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!!

    1. 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!

  6. 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

  7. If you prepare them the night before, do you bake them longer in the a.m. than what is listed in the recipe. Thanks.

    1. You’re really just warming everything up together since it’s already all cooked so I didn’t need any additional time added. Enjoy!