You'll love these mini breakfast sandwiches featuring crispy bacon, fluffy scrambled eggs, melting cheese and soft Hawaiian rolls with a buttery glaze. They're perfect for breakfast, a brunch party, and busy mornings.
Preheat the oven to 350 degrees F and lightly grease the bottom of a 9- by 13-inch glass baking dish.
Cut the Hawaiian rolls in half horizontally and put the bottom half of the rolls in the prepared baking dish.
Combine the eggs, seasoning salt and pepper in a medium bowl, and whisk until well combined.
In a large nonstick skillet over medium heat, melt 1 tablespoon of the butter. Add the egg mixture and cook for several minutes, until curds start to form. Stir gently with a spatula, and scatter the cubes of cream cheese over the eggs. Continue cooking, lifting the eggs with the spatula and gently incorporating the cream cheese, just until the eggs are cooked.
Remove from the heat and use a slotted spoon to evenly layer the eggs over the bottom buns.
Arrange the bacon pieces over the eggs, lining up the bacon on the buns and making sure each bun has 3 pieces of bacon.
Top the bacon slices with the cheese slices.
Arrange the top buns on the cheese slices.
Brush with the melted butter and put in the preheated oven. Cover with foil and bake for 10 minutes. Remove the foil and continue baking or until the cheese is melting and the buns are golden brown, about 10 more minutes (20 minutes total).
Cool for 5 minutes and cut into individual sliders using a sharp knife. Sprinkle with Parmesan cheese and chopped chives. Makes 12 sliders.
Notes
Storing: Cover leftover sliders tightly and refrigerate for up to 2 days.To reheat: Arrange the sliders in a greased baking dish and cover with aluminum foil. Bake in a preheated 350 degree F oven until hot, about 15 to 20 minutes.To make ahead of time: Assemble the sliders through Step 8 but don't brush with melted butter. Cover the dish tightly with plastic wrap to hold in the moisture, and refrigerate for up to 24 hours.Remove from the refrigerator and let sit at room temperature for 30 minutes. Then unwrap, brush with melted butter, top with foil and proceed with Step 9 of the cooking directions. You may need to extend the cooking time a few minutes to offset the chill from being refrigerated.
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