Unlock Your New Breakfast Obsession: The Ultimate Crack Breakfast Sliders (Bacon Egg & Cheese)
These Crack Breakfast Sliders are the ultimate crowd-pleasing breakfast! Soft Hawaiian rolls are stuffed with fluffy scrambled eggs, crispy bacon, and melted cheddar cheese, then brushed with buttery ranch topping. They’re perfect for breakfast, brunch, or even a quick dinner—and they disappear fast!
Ingredients
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8 large eggs
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1/4 cup heavy cream
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Salt and pepper, to taste
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1 tablespoon butter
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1 lb bacon
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2 cups shredded cheddar cheese, divided
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2 tablespoons melted butter
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1 tablespoon ranch dressing mix
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1 (12-oz) package Hawaiian rolls
Instructions
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Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
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In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
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Melt 1 tablespoon butter in a skillet over medium heat. Add the egg mixture and scramble until just set. Remove from heat.
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Cook the bacon in the same skillet until crispy. Cut each slice into 4 pieces and set aside.
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Without separating the rolls, slice the entire package horizontally. Place the bottom half in the baking dish.
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Sprinkle 1 cup of cheddar over the rolls. Add the scrambled eggs and bacon pieces. Top with the remaining cheese.
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Place the top half of the rolls on.
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Mix the melted butter with ranch dressing mix, then brush it over the tops of the sliders.
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Bake 15–20 minutes, or until the cheese is melted and the rolls are warm and golden.
Notes
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Don’t overcook the eggs —soft and fluffy eggs make the sliders perfect.
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Use pre-cooked bacon if you want to save time.
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Add-ins: sautéed onions, jalapeños, spinach, or pepper jack cheese for extra flavor.
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Make-ahead: Assemble the sliders, cover, and refrigerate overnight. Bake the next morning.
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Freezer-friendly: Freeze baked sliders individually and reheat in the oven or air fryer.