Wow your breakfast or brunch crowd with these crispy golden buns filled with bacon, eggs, and cheddar cheese! Baked as one, then pulled apart, these Hawaiian roll breakfast sliders are easy to make and even easier to serve!
Preheat the oven to 400°F. Butter a 9x13-inch baking dish. Line with parchment paper, long enough to hang over the ends.
Line a baking sheet with foil and place bacon on top. If you prefer crispy bacon, place a wire rack on top of the foil. Cook 15 to 18 minutes, or until crisp. Remove from oven and place on a paper towel-lined plate.
In a medium bowl, whisk eggs, water, salt, and pepper. Pour into the baking dish. Place in the oven and cook 13 to 15 minutes, or until set. Remove from the oven and let cool slightly. Lift eggs out with parchment paper and set aside. Save baking dish.
Sliders
Reduce the oven to 350°F. Slice Hawaiian rolls in half horizontally using a large bread knife. Make sure to keep the rolls connected to each other while cutting. Once sliced, remove the top section and set aside.
Place bottom section in the same baking dish used for the eggs. Add the egg layer. Place the sliced cheese evenly over top followed by the bacon. Sprinkle with chives, if desired. Add the roll top to match up with the bottom layer.
In a small bowl, whisk together the butter and maple syrup, if using. Brush evenly over all of the rolls. Sprinkle with salt, if desired.
Bake, uncovered, 10 to 15 minutes, or until cheese is melted. Remove from the oven and serve while warm.
Notes
Variation:
Add sliced ham in place of (or with) the bacon.
Omit the maple syrup and make these more savory by adding hot sauce on top of the eggs and sprinkle a little bit of garlic power on top of the rolls.
Add in sautéed mushrooms and bell peppers with the eggs.
You can use a different cheese, if preferred. If you don't have sliced, you could also used shredded.
If you don't want to bake the eggs, you can use scrambled eggs (I just find the sandwiches hold together better when baked).
Storage: Store in a covered container in the refrigerator up to 3 days or in a zip-top bag in the freezer up to 3 months. Reheat in the oven at 300°F for 5 to 10 minutes.