Easy Breakfast Sliders (Make-Ahead Option)
These Breakfast sliders are handheld breakfast sandwiches made with soft slider buns layered with baked eggs and melty cheese. Instead of scrambling eggs in batches, the eggs are baked in one pan, then sliced and layered onto lightly toasted rolls for easy assembly. The egg layer stays tender and holds its shape, giving you clean slices and sliders that don’t fall apart or turn soggy – even when made ahead of time!
Servings: 9 sliders
Ingredients
- 2 Tablespoons melted butter or plant butter
- 8 large eggs
- 2 Tablespoons water or milk
- Salt +black pepper if you like
- 9 slider buns
- Cheese if you like. I used sliced cheddar.
- Everything but the Bagel Seasoning either from Trader Joe’s or the OG Oaktown Spice Shop
- Hot Sauce if you like (I do! I used Red Clay hot sauce but there are so many good ones.)
- Optional add-ons: avocado arugula. Divina caramelized onion jam, cooked bacon, or sausage
Instructions
- Preheat oven to 375 degrees F.
- Line an 8 x 8 baking dish completely with parchment paper. You don’t want the eggs to leak underneath the parchment.
- Brush the bottom of the paper with melted butter.
- Beat the eggs with the milk/water. Pour into the prepared pan. Sprinkle with salt.
- Bake for 20-25 minutes or until eggs are set.
- While the eggs are cooking, split the rolls in half crosswise and place cut side up on a foil lined baking sheet. You can toast these at the same time as the eggs until just lightly toasted, about 7 minutes at 375.
- Remove tops from the pan. Place cheese on the bottoms covering all exposed bread and broil until melted, about 1-2 minutes or bake at 375 for about 5 minutes. Transfer the cooked egg on top of the cheese.
- Top as you wish. Sprinkle with seasoning and drizzle with hot sauce.
- Place the tops on top and slice and serve.
Notes
- These easy breakfast sliders can be prepped ahead without compromising their structure. Bake the egg layer in advance and refrigerate it. Assemble and warm just before serving for the best texture and structure.
- If assembling fully ahead, toast the rolls first and let the eggs cool slightly before layering. That pause prevents trapped steam from softening the bread.
- To reheat, warm in a 325°F oven until heated through. They can also be wrapped tightly and frozen. Reheat in a moderate oven so the bread stays tender.
- To serve a larger group, double the egg mixture and bake it in a 9 x 13 pan. Slice to fit 18 sliders and assemble as directed. This method keeps everything uniform and easy to serve buffet-style.
- Overbaking the eggs can lead to dryness. Pull them when they're just set.
- Skipping the parchment lining makes removal difficult.
- Overloading with wet toppings can cause sogginess and make them fall apart.