Breakfast Egg Slider Sandwiches - Mini, Cheesy, and Perfect for Mornings

Ingredients

• 12 slider rolls (Hawaiian-style or brioche)
• 8 large eggs
• 1/4 cup milk or half-and-half (for creamy eggs)
• 6–8 slices cheese (American, cheddar, or pepper jack)
• 6–8 slices cooked bacon or breakfast sausage (optional)
• 1 cup sautéed veggies (spinach, peppers, onions, or mushrooms; optional)
• 3 tablespoons butter (divided)
• 1 teaspoon Dijon mustard (optional, for the glaze)
• 1 teaspoon honey or maple syrup (optional, for the glaze)
• 1/2 teaspoon garlic powder
• Salt and black pepper
• Sesame seeds or everything bagel seasoning (optional)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a 9x13 pan with parchment or lightly grease it.

2. 2

   Slice the slider rolls in half horizontally, keeping the sheet intact. Place bottoms in the pan.

3. 3

   Whisk eggs with milk, 1/2 teaspoon salt, and a few grinds of pepper.

4. 4

   Scramble the eggs: Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Add eggs and cook gently, stirring until just set and still glossy. Remove from heat.

5. 5

   Layer time: Add half the cheese over the roll bottoms. Spread the soft scrambled eggs evenly. Top with bacon or sausage and veggies if using. Add the remaining cheese. Cap with the roll tops.

6. 6

   Make the glaze: Melt the remaining 2 tablespoons butter. Stir in Dijon, honey, and garlic powder. Brush generously over the tops. Sprinkle with sesame or everything seasoning if you like.

7. 7

   Bake for 12–15 minutes, until the cheese melts and the tops turn lightly golden.

8. 8

   Rest for 5 minutes, then slice along the roll seams and serve warm.