Mini Egg And Cheese Breakfast Sliders - Easy, Make-Ahead Morning Bites

Ingredients

• 12 slider buns (Hawaiian or plain dinner rolls)
• 8 large eggs
• 1/3 cup milk or half-and-half
• 1 1/2 cups shredded cheese (cheddar, Colby Jack, or mozzarella)
• 2 tablespoons butter (plus 2 more for brushing)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper
• Optional add-ins: cooked bacon or sausage, diced ham, sliced green onions, baby spinach
• Optional topping: 1 teaspoon poppy or sesame seeds

Instructions

1. 1

   Prep the pan: Heat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment or lightly grease it. Without separating the rolls, slice the pack of slider buns horizontally. Place the bottom slab in the dish.

2. 2

   Whisk the eggs: In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder until smooth and lightly frothy.

3. 3

   Soft scramble: Melt 2 tablespoons butter in a nonstick skillet over medium-low heat. Pour in eggs and cook, stirring gently, until just set but still glossy. Remove from heat. They’ll finish in the oven.

4. 4

   Layer: Sprinkle half the cheese over the bottom buns. Spread the soft-scrambled eggs evenly. Add optional cooked bacon, sausage, or veggies. Top with the remaining cheese.

5. 5

   Cap and brush: Place the top buns on. Melt 2 tablespoons butter and brush over the tops. Sprinkle with poppy or sesame seeds if you like.

6. 6

   Bake: Cover loosely with foil and bake 10 minutes. Uncover and bake 5–8 minutes more, until the cheese melts and the tops look lightly golden.

7. 7

   Slice and serve: Let rest 5 minutes, then cut into individual sliders. Serve warm.