Hawaiian Roll Breakfast Sliders
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These easy-to-make Hawaiian Roll Breakfast Sliders are perfect for your next family brunch! Filled with bacon, eggs, and cheese, these pull-apart sandwiches are sure to please everyone.
These Hawaiian Roll Breakfast Sliders are my new obsession. Sweet, buttery Hawaiian rolls filled with melty cheese, crispy bacon, and perfectly scrambled eggs. Every bite is breakfast heaven!
These sandwiches are so easy to make, they only need 10 minutes in the oven after you prep everything else! Plus they are perfect for a family brunch, or to make and freeze for later. As someone who has been perfecting her breakfast sandwich game for over 10 years, these are one of my absolute favorites!
If you are looking for some more savory breakfast recipes you have got to try my Broccoli and Bacon Quiche, Puff-Pastry Breakfast Cups, or my Meal-Prep Breakfast Sandwiches!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Hawaiian rolls- Obviously the star of the show here. My favorite brand is Kings Hawaiian but there are others out there! Whatever you find at your grocery store works!
- Bacon- I love bacon (obviously, have you seen my blog name), but feel free to use ham or sausage for this recipe! You can also just go with eggs & cheese if meat isn’t your thing.
- Cheese- I used sliced cheddar but really any cheese will work. I would give American, cheddar jack, or pepper jack a try!
- Chives- I used these as a topping for once the rolls come out of the oven. Not totally necessary but they definitely add a little extra umpf. You could also use parsley, dill, or another herb you enjoy!
- Flaky sea salt- I tested these once without and once with the salt on top- all I’m gonna say is that you need the salt on top… trust me on this one. This flaky sea salt is my favorite. I buy a big tub and keep it all year round!
Step-by-Step Instructions
Step 1: Preheat the oven to 350° F. Lightly grease the bottom of a 9×13 pan. Set aside.
Step 2: Using a sharp serrated knife, cut the hawaiian rolls in half horizontally. Make sure to keep the top of the rolls intact as you cut. Place the bottom of the rolls into a 9×13 pan. Layer the cheese slices over the bottom of the rolls, overlapping to fit.
Step 3: In a bowl, whisk together the eggs, milk, salt, and pepper. In a large greased skillet over medium-low heat, scramble the eggs until just about done. You don’t want to fully cook them because they will continue to cook in the oven.
Step 4: Spread the scrambled eggs over top of the cheese slices. Top with the crumbled bacon. Place the top half of the hawaiian rolls on top.
Step 5: Combine the melted butter and garlic in a bowl. Brush or spoon the garlic butter evenly on top of the rolls.
Step 6: Place the sliders in the oven for 10-15 minutes, or until the cheese is fully melted and the tops are lightly browned. Removed from the oven and top with chives and flaky sea salt before enjoying.
What are Hawaiian rolls?
Hawaiian rolls are a sweet, fluffy dinner roll (or in this case, breakfast roll). The sweetness actually comes from pineapple juice in most cases, it is what gives it that sweet tang you get in every bite. That’s why I love pairing them with savory foods like cheese and bacon!
Tips and Tricks
- If you don’t have a 9×13 pan, just make these on a foil-lined baking sheet!
- Undercook your scrambled eggs just a bit because they will continue to cook in the oven.
- Use a mixture of cheeses for some extra flavor! You can use a mix of sliced cheese or even add some grated cheese in there.
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Hawaiian Roll Breakfast Sliders
Ingredients
- 12 (12) hawaiian rolls, 1 package
- 8 slices (8 slices) cheese, cheddar or american
- 10 slices (10 slices) bacon, cooked and crumbled
- 10 (10) large eggs
- ¼ cup (61 g) milk
- ½ tsp (0.5 tsp) salt
- ¼ tsp (0.25 tsp) pepper
- 1 tbsp (1 tbsp) butter, melted
- 2 gloves (2 gloves) garlic, minced
- 1 tbsp (1 tbsp) chopped chives
- flaky sea salt, for topping
Instructions
- Preheat the oven to 350° F. Lightly grease the bottom of a 9×13 pan. Set aside.
- Using a sharp serrated knife, cut the hawaiian rolls in half horizontally. Make sure to keep the top of the rolls intact as you cut. Place the bottom of the rolls into a 9×13 pan. Layer the cheese slices over the bottom of the rolls, overlapping to fit.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- In a greased skillet over medium-low heat, scramble the eggs until just about done. They will continue to cook in the oven.
- Spread the scrambled eggs over top of the cheese slices. Top with the crumbled bacon. Place the top half of the hawaiian rolls on top.
- Combine the melted butter and garlic in a bowl. Brush or spoon the garlic butter evenly on top of the rolls.
- Place the sliders in the oven for 10-15 minutes, or until the cheese is fully melted and the tops are lightly browned. Removed from the oven and top with chives and flaky sea salt before enjoying.
Notes
- If you don’t have a 9×13 pan, just make these on a foil-lined baking sheet!
- Store these sliders in an airtight container in the fridge for 1-2 days. To reheat, I recommend using the oven or a toaster oven at 350 F, reheating for a few minutes until warmed through.
- You can also freeze these sliders. Make sure they cool completely before wrapping in foil and placing them in the freezer. Allow them to come to room temperature before reheating them in the oven.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
these turned out so perfect. they were an absolute hit with my family this morning. and the Everything Bahru draining was such a great idea for the tops of the buns. beautiful and delicious. I did not have milk but I used dry milk powder, and you couldn’t tell the difference. I wish it would let me post a picture.
Hi Tammy, so happy to hear you enjoyed these sliders!! Good to know dry milk powder works as a substitute. Thanks for trying this recipe!
Directions say to cut the rolls in half, keeping the top and bottom attached – then to place all bottoms in the pan. I would suggest that it would be better to have the top and bottoms of the rolls separate so you can apply the cheese slices overlapping the bottoms ???
Hi Hattie, the top and the bottom should be separate once you cut the entire square of rolls in half. All the bottom rolls should still be attached, that way you can overlap the cheese. You can see this in my process photos in the post!
Can you prepare these the night before and bake in morning?
Hi Stacey, I haven’t done this but I don’t see why not! It would probably just need more time in the oven since everything is cold out of the fridge. I would also let the eggs cool before assembling so they don’t make the rolls soggy.
Made this for my daughter and son in law postpartum…we all loved it!
So happy to hear this, Sheri! Thanks for trying the recipe!
I am a very by the book (or recipe) type of person. Do you have any recommendations on what I could switch out the bacon for? To make it vegetarian? Spinach and mushroom? Should I sauté that in with the eggs?
Hi Haley! You can totally switch out the bacon for any veggie you like! You could add mushrooms, spinach, diced bell pepper, or onion- cooking them in the pan before the eggs. Depending on how much/what you use, saute them about 7-10 minutes or until the onions are translucent, and adding the spinach towards the end. I would remove the veggies from the pan, cook the scrambled eggs, and mix the veggies back in at the very end. or you could layer the veggies on top in the sandwiches like I did with the bacon!
will def be making these again during christmas break they were amazing!!