Crack Breakfast Sliders

There are breakfast recipes, and then there are legendary breakfast recipes—this one falls squarely into that second category. These Crack Breakfast Sliders are one of those magical dishes that bring everyone running to the kitchen the second they come out of the oven. They’re warm, cheesy, buttery, and layered with scrambled eggs, smoky bacon, and melty cheese—all sandwiched inside soft slider rolls. Just thinking about them is enough to make your stomach growl!

I first whipped these up for a holiday brunch when I had family visiting from out of town, and they were such a hit that I’ve made them again and again—on lazy Sundays, for baby showers, game day breakfasts, and even as a quick meal prep option for busy weekdays. These sliders are easy to put together, bake beautifully in one dish, and let’s be real—they taste like pure comfort in every bite.

Let’s dive right into how to make them, because once you do, I have a feeling they’re going to become a regular part of your breakfast lineup too.

Ingredients You’ll Need:

• 12 slider rolls or Hawaiian rolls

• 8 large eggs

• 1 tablespoon butter

• 8 slices cooked bacon, crumbled

• 6 slices cheddar or American cheese

• ¼ cup melted butter

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon poppy seeds

• Salt and pepper to taste

STEP 1: PREP YOUR BAKING DISH AND ROLLS

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to make cleanup easier and to prevent sticking.

Next, take your slider rolls (Hawaiian rolls work beautifully for that slightly sweet touch) and slice them in half horizontally. Try to keep the tops and bottoms connected as full layers—it makes assembling the sliders quicker and cleaner. Place the bottom half of the rolls into your prepared dish, gently pressing them in to form the base.

STEP 2: SCRAMBLE THOSE EGGS

Melt 1 tablespoon of butter in a skillet over medium heat. Crack in your 8 eggs, season with a little salt and pepper, and scramble until they’re just set. You don’t want them too dry—they’ll continue to cook slightly in the oven, so a soft scramble works best here.

Spread the scrambled eggs evenly over the bottom layer of your slider rolls in the baking dish. Make sure you reach those corners—no one likes a slider with no filling!

STEP 3: ADD THE BACON AND CHEESE

Now for the good stuff. Take your crumbled bacon (I like to bake my bacon in the oven ahead of time for less mess) and sprinkle it generously over the eggs. If you’re making these for a crowd that loves extra bacon, feel free to add a few more pieces.

Then lay your cheese slices over the top. I usually go with cheddar or American because they melt so well and give that classic breakfast sandwich vibe, but you can definitely mix it up with pepper jack or Swiss if you’re feeling fancy.

STEP 4: TOP IT AND GET READY TO BAKE

Place the top half of the rolls back on and gently press down. You’re almost there!

In a small bowl, mix together:

• ¼ cup melted butter

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon poppy seeds

This buttery glaze is what takes these sliders over the top. Generously brush it all over the tops of the rolls—it seeps into the bread as it bakes and gives that golden, flavorful finish.

Now that we’ve assembled these delicious Crack Breakfast Sliders, it’s time to get them into the oven and talk about a few little tweaks you can make depending on your taste—or what’s sitting in your fridge. This recipe is incredibly flexible, which is part of what makes it such a winner. Whether you’re hosting brunch or just want an easy way to feed a hungry household, these sliders are about to become your go-to.

Let’s pick up right where we left off.

STEP 5: BAKE TO GOLDEN PERFECTION

With your sliders fully assembled and brushed with that savory butter glaze, go ahead and cover the baking dish with foil. This helps keep the tops from browning too fast while allowing everything inside to heat through and the cheese to melt.

Place the dish in your preheated oven (350°F) and bake for 15 minutes.

After 15 minutes, remove the foil and bake for an additional 5 to 7 minutes, or until the tops are golden and the cheese is perfectly gooey and melty. Keep an eye on them here—the tops can brown quickly, and you want just the right balance of crispness and softness.

Once done, remove the sliders from the oven and let them cool slightly before slicing. Trust me, that quick rest makes them easier to cut and handle (plus, no one likes burning their fingers on hot cheese).

STEP 6: SLICE AND SERVE

Using a sharp knife, cut the sliders into individual portions—this should give you 12 mini sandwiches, each loaded with eggs, bacon, and melty cheese.

Serve them straight from the baking dish or transfer them to a platter for a more polished presentation. These are perfect for buffet-style brunches or big family breakfasts because people can just grab and go.

MAKE-AHEAD TIP: ASSEMBLE THE NIGHT BEFORE

One of my favorite things about this recipe is how well it works as a make-ahead breakfast. You can fully assemble the sliders (minus the glaze), cover the dish with foil, and refrigerate overnight. In the morning, just mix the glaze, brush it on top, and bake as directed.

This makes holiday mornings or busy weekends so much less stressful—you get all the flavor without the morning scramble.

TASTY VARIATIONS TO TRY

Want to put your own spin on these sliders? Here are a few easy swaps and add-ins that work beautifully with the base recipe:

• Swap Bacon for Sausage or Ham: Crumbled breakfast sausage or chopped deli ham work just as well as bacon.

• Add Veggies: Diced bell peppers, spinach, or sautéed mushrooms can be added to the scrambled eggs before layering for a little extra nutrition.

• Switch the Cheese: Cheddar and American are classic, but don’t be afraid to try Swiss, Monterey Jack, pepper jack, or even a bit of brie for a fancier twist.

• Spice It Up: Add a few dashes of hot sauce to the eggs or layer in some sliced jalapeños for heat lovers.

• Sweet & Savory: A light drizzle of hot honey over the finished sliders gives a sweet-spicy kick that pairs perfectly with the salty bacon and cheese.

STORAGE AND REHEATING TIPS

Got leftovers? These sliders reheat surprisingly well. Just wrap them in foil and warm in a 350°F oven for 10-12 minutes, or until heated through. You can also reheat them individually in the microwave, though the bread won’t stay quite as crisp.

They’re also great for meal prepping—make a batch, refrigerate the extras, and enjoy breakfast on the go throughout the week.